Scope and General Purpose:
To assist the Executive chef in the day to day Kitchen operation.
Reporting to:
Executive Chef
Responsible for:
All team members of kitchen area and kitchen staff
Hours of Work:
Flexible, generally evening shift
Main Duties:
To deputize in the Head Chef's absence.
To ensure that all chefs are familiar with the day's requirements.
In charge of controlling, weighing and selecting the orders that arrive at the Resort.
Research and development together with the chef, new products and different ways of cooking them. Creating and preparing the menu for the night.
To ensure that the necessary stocks are on hand at the right quality and quantity.
In charge, together with the chef, of all daily purchase orders made in Siargao and forecast with one week ahead, purchase orders to be done in Cebu
Supervise together with the Chef, breakfast service (alternating one week each other)
Supervise lunch preparation by the morning team
To ensure that fair discipline is maintained.
To ensure that all team members are treated fairly and with commonly accepted courtesy.
To ensure that timetables, leave rosters and attendance registers are up-to-date.
To ensure that all maintenance problems are timeously reported and followed up.
To ensure that all communications between restaurant and kitchen run smoothly.
To ensure that each team member receives the correct orders for the appropriate tables.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
To ensure that regular on-the-job training is carried out so that team members perform their duties correctly.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards to enhance guest experience.
Discipline the kitchen staff to improve their performance.
Carry out the kitchen inventory every month. (Every 31)
To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered.
Give to taste and share with the Chef .all the elaborations made throughout the day.
Constant communication with the chef, The Sous Chef together with the Chef are responsible and in charge of the operation of the Kitchen. A high level of communication is very important to make sure everything runs perfectly. Implication in this aspect will be a must.
Minimum Qualifications:
Degree from a culinary school.
2 years in a professional kitchen or bakery in similar position with like volume and quality food service establishment
Strong passion for great food and hospitality
Understanding of a wide range of cuisine, including Filipino and International
Produce high quality & tasty dishes, with good eye for presentation
Ability to integrate and create an awesome working environment
Excellent communication skills both written and verbal
Maintain a positive attitude under pressure and motivate team
Working knowledge of Microsoft Word, Excel and PowerPoint
Manages time effectively and prioritizes tasks to meet deadlines
Ability to follow all Health & Safety standards
Demonstrates good judgement and decision making skills
Maintain a positive attitude under pressure and motivate team
Ability to maintain confidentiality
Ability to work independently as well as in a team
Ability to work in a fast paced, changing environment
For more information about the company, visit our website:
www.naypaladhideaway.com
To assist the Executive chef in the day to day Kitchen operation.
Reporting to:
Executive Chef
Responsible for:
All team members of kitchen area and kitchen staff
Hours of Work:
Flexible, generally evening shift
Main Duties:
To deputize in the Head Chef's absence.
To ensure that all chefs are familiar with the day's requirements.
In charge of controlling, weighing and selecting the orders that arrive at the Resort.
Research and development together with the chef, new products and different ways of cooking them. Creating and preparing the menu for the night.
To ensure that the necessary stocks are on hand at the right quality and quantity.
In charge, together with the chef, of all daily purchase orders made in Siargao and forecast with one week ahead, purchase orders to be done in Cebu
Supervise together with the Chef, breakfast service (alternating one week each other)
Supervise lunch preparation by the morning team
To ensure that fair discipline is maintained.
To ensure that all team members are treated fairly and with commonly accepted courtesy.
To ensure that timetables, leave rosters and attendance registers are up-to-date.
To ensure that all maintenance problems are timeously reported and followed up.
To ensure that all communications between restaurant and kitchen run smoothly.
To ensure that each team member receives the correct orders for the appropriate tables.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
To ensure that regular on-the-job training is carried out so that team members perform their duties correctly.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards to enhance guest experience.
Discipline the kitchen staff to improve their performance.
Carry out the kitchen inventory every month. (Every 31)
To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered.
Give to taste and share with the Chef .all the elaborations made throughout the day.
Constant communication with the chef, The Sous Chef together with the Chef are responsible and in charge of the operation of the Kitchen. A high level of communication is very important to make sure everything runs perfectly. Implication in this aspect will be a must.
Minimum Qualifications:
Degree from a culinary school.
2 years in a professional kitchen or bakery in similar position with like volume and quality food service establishment
Strong passion for great food and hospitality
Understanding of a wide range of cuisine, including Filipino and International
Produce high quality & tasty dishes, with good eye for presentation
Ability to integrate and create an awesome working environment
Excellent communication skills both written and verbal
Maintain a positive attitude under pressure and motivate team
Working knowledge of Microsoft Word, Excel and PowerPoint
Manages time effectively and prioritizes tasks to meet deadlines
Ability to follow all Health & Safety standards
Demonstrates good judgement and decision making skills
Maintain a positive attitude under pressure and motivate team
Ability to maintain confidentiality
Ability to work independently as well as in a team
Ability to work in a fast paced, changing environment
For more information about the company, visit our website:
www.naypaladhideaway.com
Other Info
2 to 4 Years Experience
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Nay Palad Hideaway (formerly known as Cayama Land Development Inc. / Dedon Island Resort)
Position Sous Chef recruited by the company Nay Palad Hideaway (formerly known as Cayama Land Development Inc. / Dedon Island Resort) at Cebu, Cebu, Joboko automatically collects the salary of , finds more jobs on Sous Chef or Nay Palad Hideaway (formerly known as Cayama Land Development Inc. / Dedon Island Resort) company in the links above