Jr Sous Chef

POSITION SUMMARY

In accordance with the policies procedure and standards of Chroma Hospitality Inc. and Quest Hotel Tagaytay under

the direct supervision of the Senior Sous Chef this position is responsible for the supervision and production of all

items in the Kitchen.

SCOPE AND RESPONSIBILITIES
MEET & EXCEED CUSTOMERS & TEAM MEMBERS EXPECTATIONS

1. Establishes and communicates customer service objectives which support
achievements of Quests Mission and Vision.
2. Monitors customer service levels in operations and counsels employees with
alternative methods of responding to customer requests.
3. Determines customer delight level and needs by reviewing comment cards and talking
to customers regularly.
4. Provides staff with the skills training to be able to provide value added service to
customers.

MEETS AND EXCEEDS EXPECTATIONS OF EMPLOYEES BY UTILIZING LEADERSHIP SKILLS AND MOTIVATION TECHNIQUES IN ORDER TO MAXIMIZE

1. Develops and implements strategies to achieve Employee Satisfaction Index goals.
2. Creates a positive work environment for all employees.
3. Develops employees to maximize potential and prepare for future promotional
opportunities by conducting counseling sessions determining developmental needs and
allowing these needs to be met.
4. Selects orients and trains qualified employees.
5. Conducts effective employee meetings and counseling sessions.
6. Determines communicates and monitors achievement of standards of performance on a timely basis.

SUPERVISES AND PARTICIPATES IN THE PREPARATION
OF FOOD FOR RESTAURANTS BANQUETS AND ROOM SERVICE

1. Assures adherence to Quests standards of food quality preparation recipes and
presentation.
2. Supervises the proper setting up of each item on menus and ensures their readiness.
3. Stores unused food properly to minimize waste and maximize quality.
4. Assures smooth kitchen operation by coordinating with related Food and Beverage
departments.
5. Consults with individual outlets supervisor about daily specials rotation of products
and any upcoming special events.
6. Prepares list of perishable items on a daily basis at each outlet to ensure proper.
rotation and utilization.

CONTROLS QUANTITY

1. Adjusts production according to projected covers using function sheets etc.
2. Plans and requisitions food as needed; discusses requisitions with the Executive Sous
Chef.
3. Controls food costs properly by maintaining accurate records of all food ingredients
used.

CONTROLS QUALITY

1. Prepares and maintains recipe cards.
2. Prepares market lists.
3. Controls and oversees the seasonings portions and appearance of food served in the
operation.
4. Obtains customer feedback.

MENU PLANNING

1. Proposes new items to the Executive Sous Chef.

SETS AND
MAINTAINS SERVICE STANDARDS

1. Clearly describes standards.
2. Constantly compares performance to standards.

MOTIVATES EMPLOYEES

1. Provides positive feedback and reinforcement.
2. Listens effectively.
3. Seeks out employees concerns and offers assistance.

COACHES COUNSELS DISCIPLINES
EMPLOYEES

1. Logs specific employee incidents.
2. Sets time aside to offer advice.

DETERMINES PRIORITIES SETS
GOALS AND FOLLOWS UP

1. Prepares monthly action plan.
2. Grades/rates priorities.
3. Prepares daily todo list.

MONITORS AND CONTROLS

1. Follows proper staffing guidelines and prepares production sheets.
2. Prepares Attendance Sheets.

JOB DESCRIPTION FORM 3

ATTENDANCE SHIFT
ROSTERS

1. Prepares shift rosters.
2. Maintains absence statistics.

PARTICIPATES IN
SELECTION OF STAFF

1. Reviews applications.
2. Completes interview assessments.
3. Makes recommendations.

CONDUCTS
PERFORMANCE APPRAISAL

1. Completes appraisal forms for all section staff.
2. Analyses training needs and schedules training.
3. Conducts probation period review.

IDENTIFIES AND ANALYSES
PROBLEMS AND DEVELOPS
SOLUTIONS

1. Records critical incidents.
2. Shares problems with team and discusses solutions.

ORIENTATION AND INDUCTION OF NEW
EMPLOYEES

1. Prepares and utilizes Department Induction Checklist.
2. Arranges onthejob skills training.

ANNUAL TRAINING PLAN

1. Plans training activities to meet training needs.
2. Sets priorities and prepares monthly plans.
3. Records all staff training in the Kitchen.

CONDUCTS TECHNICAL JOB KNOWLEDGE
TRAINING

1. Prepares and utilizes Task Breakdowns.
2. Personally conducts a minimum of two (2) training session per week.

ANALYSES TRAINING NEEDS

1. Lists training needs on an ongoing basis using customer comments observations
performance appraisals.

ATTENDS DEPARTMENT
MEETINGS

1. Summarizes section performance.
2. Highlights achievements problems and challenges.
3. Participates in discussions.

CONDUCTS DAILY
BRIEFINGS

1. Conveys important Resort/Division/Section information.
2. Emphasizes current priorities new products/services.
3. Reinforces standards.
4. Feeds back customers comments to staff.
5. Reviews important statistics on occupancy covers productivity revenues GOP.

PROVIDES FEEDBACK TO
MANAGEMENT

1. Highlights achievements problems and challenges.
2. Reports to Executive Sous Chef the number of meals prepared served and returned.
3. Prepares daily report for the Executive Sous Chef.

JOB DESCRIPTION FORM 4

HEALTH SAFETY
AND HYGIENE

1. Assures proper safety hygiene and sanitation practices are followed.

ENSURES SAFE
WORKING PRACTICES

1. Sets safety standards and conducts training to staff.
2. Communicates standards to staff.
3. Analyzes accident statistics in the Kitchen.
4. Nurtures accident prevention culture.

MONITORS CLEANLINESS AND
HYGIENE STANDARDS

1. Conducts regular inspections of all inaccessible areas.
2. Constantly monitors cleanliness standards.
3. Monitors pest control procedures.

MONITORS GROOMING AND
APPEARANCE STANDARDS OF
EMPLOYEES

1. Sets standards and communicates to staff.
2. Conducts individual counseling if required.

GENERAL
RESPONSIBILITIES

1. Keeps immediate superior promptly and fully informed of all problems or unusual
matters of significance.
2. Performs all duties and responsibilities in a timely and efficient manner in accordance
with established company policies and procedures to achieve the overall objectives of
this position.
3. Prepares reports as necessary to develop a more informative database for improved
Management decisionmaking and critical evaluation of work activities.
4. Maintains a favorable working relationship with all other company employees to foster
and promote a cooperative and harmonious working climate.
5. At all times projects a favorable image of Quest Hotel Tagaytay to the public.
6. Performs any other duties and tasks that may be assigned by immediate superiors from time to time.

COMPETENCIES AND SKILLS REQUIRED

Oral fluency in English
Some written English
Good understanding of local language
Service Orientation
Team builder
Goals oriented.
Positive role model
Motivator
Ability to work long and unusual hours.

QUALIFICATIONS EXPERIENCE
EDUCATIONAL ATTAINMENT

College graduate of any course
College Level (at least two years in college
WORK EXPERIENCE Apprenticeship
Financial Knowledge

OTHERS GENDER & AGE
PREFERENCES

Good Health
Physically active
Clean presentation

Remote Work :

No