Sous Chef

Angeles - Philippines

Monthly Salary: Not Disclosed

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK - Firehouse Pizza

Job Summary

Ensures the consistent delivery of high-quality food and beverage offerings within the assigned area or shift in line with established corporate standards to maximize guest satisfaction operational efficiency and profitability while fostering a collaborative and positive work environment.

Maintains strict adherence to organizational standards in food quality hygiene preparation and presentation across all kitchen operations.
Assists the Executive Chef / Director of F&B in menu planning development and cost control for the assigned section.
Ensures all kitchen equipment and machinery are well-maintained and in proper working condition at all times.
Recommends and supports effective workforce planning including task assignments scheduling and leave management within the department.
Monitors and minimizes food wastage without compromising quality and standards.
Identifies opportunities to enhance systems and procedures to improve efficiency and service delivery.
Coordinates closely with outlet managers and the Director of F&B on operational purchasing requirements.
Ensures prompt courteous and accurate service to consistently deliver a high level of guest satisfaction.
Maintains accurate records and documentation in compliance with operational and audit requirements.
Oversees the professional setup and upkeep of buffets and food displays in accordance with brand standards.
Upholds cleanliness and hygiene standards across all kitchens storage areas equipment and facilities.
Ensures the availability and quality of raw materials to support seamless kitchen operations.
Promotes clear and effective communication within the department through logbooks briefings and other internal channels as directed by the Executive Chef.

Qualifications

Bachelors degree in Culinary Arts Hospitality Management or a related field
Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel resort or high-volume restaurant
Strong knowledge of culinary techniques food safety standards (HACCP) and kitchen operations
Demonstrated ability to lead train and motivate a diverse kitchen team in a fast-paced environment
Experience in menu planning costing and inventory management with a focus on minimizing food wastage
Excellent organizational and time management skills with the ability to multitask and prioritize effectively
Strong understanding of quality control food presentation and consistency in line with brand standards
Willing to work in Clark

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK - Firehouse PizzaJob SummaryEnsures the consistent delivery of high-quality food and beverage offerings within the assigned area or shift in line with established corporate standards to maximize guest satisfaction operational efficiency and profita...

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK - Firehouse Pizza

Job Summary

Maintains strict adherence to organizational standards in food quality hygiene preparation and presentation across all kitchen operations.
Assists the Executive Chef / Director of F&B in menu planning development and cost control for the assigned section.
Ensures all kitchen equipment and machinery are well-maintained and in proper working condition at all times.
Recommends and supports effective workforce planning including task assignments scheduling and leave management within the department.
Monitors and minimizes food wastage without compromising quality and standards.
Identifies opportunities to enhance systems and procedures to improve efficiency and service delivery.
Coordinates closely with outlet managers and the Director of F&B on operational purchasing requirements.
Ensures prompt courteous and accurate service to consistently deliver a high level of guest satisfaction.
Maintains accurate records and documentation in compliance with operational and audit requirements.
Oversees the professional setup and upkeep of buffets and food displays in accordance with brand standards.
Upholds cleanliness and hygiene standards across all kitchens storage areas equipment and facilities.
Ensures the availability and quality of raw materials to support seamless kitchen operations.
Promotes clear and effective communication within the department through logbooks briefings and other internal channels as directed by the Executive Chef.

Qualifications

Bachelors degree in Culinary Arts Hospitality Management or a related field
Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel resort or high-volume restaurant
Strong knowledge of culinary techniques food safety standards (HACCP) and kitchen operations
Demonstrated ability to lead train and motivate a diverse kitchen team in a fast-paced environment
Experience in menu planning costing and inventory management with a focus on minimizing food wastage
Excellent organizational and time management skills with the ability to multitask and prioritize effectively
Strong understanding of quality control food presentation and consistency in line with brand standards
Willing to work in Clark