REQ4994 Sous Chef (Open)
POSITION SUMMARY:
The Sous Chef is accountable for ensuring that the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Responsible in assisting the Chef de Cuisine for all duties pertaining to quality, service, finance, operations and human resource aspects of his/her department while maintaining clear communications through-out. He/She is also responsible for sustaining and implementing the Melco Resorts Leisure (Philippines) Corporation Food & Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine and within the financial and business metrics provided by Senior Management. The Sous Chef supports the Chef de Cuisine in taking full operational management accountability of the department.
PRIMARY RESPONSIBILITIES:
Remains responsible to assist his Chef de Cuisine to manage and lead his designated culinary team in producing the finest culinary experiences, and controls all aspects of the respective kitchen.
Maintains clear communications with his Chef de Cuisine, including all relative internal communications, and relays all guest comments both positive and negative. Further passes on all necessary communications to the culinary team.
Manages the kitchen team to produce consistently high quality food production and presentation in his outlet and the hotel, always meets agreed standards.
Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Trains and develops junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keeps appropriate documentation.
Ensures the department trainers plan and implements continuous effective training for culinary employees.
Ensures that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Assists his Chef de Cuisine in the planning of activities, promotions, menu implementations according to the annual plans.
Attends meetings in absence of his Chef de Cuisine and ensures that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned.
Remains responsible for upholding all standards and daily operations of his kitchen in conjunction with his Chef de Cuisine.
Resumes leadership role in the absence of his Chef de Cuisine.
Coordinates and supervises menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costs completed prior to implementation.
Creates and develops new dishes and recipes together with his Chef de Cuisine, by keeping up with the latest market trends.
Ensures disciplinary and grievance procedures are properly adhere to, follows hotel policy and records accordingly.
Prepares evaluation report for his employees as required by policy and procedure.
Handles customer comments and complaints and takes swift corrective action to resolve issues to the customers
Ensures the food cost of his kitchen is in line with budget as well as kitchen operating supplies, and kitchen energy costs.
Prepares and controls of daily and weekly market list.
Ensures consistent quality of all food stuffs purchased, monitors quality at receiving point, ensures value of purchases matching to correct food costs.
Ensures the effective Inter kitchen and inter departmental communications are conducted in professional manner
Ensures kitchen is set up and closes according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
Strives to reduce energy consumption through awareness.
Conducts weekly inspections and walks through of all kitchens, together with Engineering and Stewarding Departments, monitors maintenance and ensures good working order of operating equipment, and cleans hygienic kitchen with documented follow-ups.
Reports accidents, injuries and unsafe work conditions to direct supervisors.
Monitors cleanliness and hygiene of all areas of responsibility with the stewarding department and leads HACCP program together with Hygiene Officer.
Understands the labor budget of the kitchen department.
Abides to all rules, regulations, policies and procedures of the hotel.
Maintains positive relations with other staff and departments.
Remains able to perform repetitious duties.
Performs other reasonable job duties as assigned by direct supervisors from time to time
Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees
QUALIFICATIONS:
Experience
5 - 7 years working experience in restaurant/hotel/casino industry.
Education
College diploma or equivalent professional training.
Skills / Competencies
Computer literate in Microsoft Office software (e.g. PowerPoint, Outlook) Knowledgeable in SWS system.
Ability to read and communicate in English.
Other Attributes
Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
Follow the correct safe manual handling and lifting techniques.
Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.
Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.
Ability to stand and / or walk for an extended period of time during the shift.
Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.
