Advertise Date: 2009-10-13     |     Closing Date: 2009-10-13

Sous Chef - (ERI-F&B-2-005)
(Region IV – Binangonan Rizal )

Responsibilities

• Assists the Executive Chef in meeting and exceeding the company Food GP budget.
• Assists the Executive Chef in ensuring all kitchen staff trained on dish specification and how to achieve food margins.
• Orders of food stock appropriate to sales levels and not over ordered.
• All sub standard food is returned with the appropriate paperwork and the supplier contacted. Supplier issues to be cascaded to senior managers.
• All deliveries to be checked and signed for by the Head Chef / Sous Chef or manager on duty.
• Prepares food for service appropriate to sales levels.
• Controls wastage and records / reports all wastage.
• Ensure all stock is secure and no loss of stock.
• Ensure stock rotation is followed and all store rooms / fridges and freezers are in order.
• Assists in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls.
• Queries and issues relating to dishes, menus and suppliers are cascaded to the Head Chef.
• Deliver the company kitchen standards as identified on Kitchen Audit.
• Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff.
• Comply & implement all Health and Safety and Food Hygiene requirements.
• Ensure temperature records and food labeling is maintained and up to date.
• Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept.
• Ensure all food is served to specification.
• Ensure the kitchen uniform and personal hygiene requirements are adhered.
• Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods.
• Promote a positive perception of the company at all times both internally & externally.
• Attend company meetings as requested.

Requirements

• Bachelor degree in HRM, Culinary Arts or equivalent;
• At least 5 years working experience as Sr. Chef de Partie;
• Able to work with the overall administration and operation in Kitchen department;
• Good communication skills, interpersonal skills, managerial skills (PLOC), people management skills, delivery of food service, systems compliance, achieves food margin, delivers company standards;
• Age group 35-40 years old.