BE RESORTS MACTAN
Is currently looking for:
SOUS CHEF
Location: BE Resorts Mactan (Punta Engaño, Lapu-lapu City)
Job Type: Full-Time
PURPOSE
Organizes and participates in the daily operation of the kitchen area. Manages restaurant's Chef de Parties, Demi Chef and stations to provide exceptional quality and presentation outlet menu items. Maintains sanitation, staff training, and stations to restaurant standards.
DUTIES AND RESPONSIBILITIES
1. OPERATIONS
Organizes and maintains work areas, cooler and pantry storage for restaurant
Familiar with and enforces food safety and health guidelines
Provides input for creation of restaurant menus
Completes daily food production sheets and other reports
Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
Assists in quarterly inventories and ensures inventory is used "first in, first out" to avoid spoilage
Inspects ingredients upon delivery and before use to ensure quality
Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
Manages kitchen staff
Relays feedback of restaurant employees to Department Head
Trains kitchen staff
Leads periodic meetings with stewards and cooks to coach on new recipes and kitchen processes
Works with Executive Sous Chef to schedule cooks, stewards, and other kitchen staff for appropriate coverage
Conducts interviews with potential hires upon request
Prepares and inspects food to maintain quality standards
Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards
Assists in cutting meat, preparing food and stocking restaurant workstations
Shares food and beverage complaints with Executive Sous Chef and works to resolve
Participates outlet food tastings
Ensures department adheres to BE Grand Resort, Bohol, local and health, hygiene and safety policies
Works with other departments to efficiently operate the kitchen
Maintains current and seasonal recipes for menu items
Aware and informed about Resort's events which impacts the outlets and food inventory
Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Sous Chef
Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
Attends stand-up, safety, and other periodic meetings in Executive Sous Chef's absence
Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events
Adheres to Resort's policies and procedures
Attends work on time as scheduled
Follows Resort's grooming and hygiene standards
Minimizes safety hazards by following all safety rules and procedures
Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
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
Maintains a favorable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
Performs other duties required to provide the service brand behavior and genuine hospitality
2. COMMUNICATION
a) Attends regular communication meetings with operations staff to update on event details
b) Ensures effective and close communication within the department and other departments
c) Maintains timely and responsive communication with clients
3. FIRE & LIFE SAFETY /LOSS CONTROL STANDARDS
a) Responsible for departmental compliance with Be Resorts Fire & Life Safety / Loss Control
Standards:
i) Conducts inspections as required
ii) Records retention
iii) Investigates incidents/accidents
iv) Rectifies hazardous areas as advised by the Fire & Life Safety Officer
4. HYGIENE & FOOD SAFETY CONTROL STANDARDS
a) To work closely with the Executive Sous Chef in ensuring that the hotel hygiene and food safety control standard are maintained.
b) Ensure that staff is trained on the basic hotel hygiene and food safety control standards, as well as procedures in handling complaints on food hygiene.
5. GUIDING PRINCIPLES
Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Be Resorts Corporate Culture-the 9 Values, BE DNA, Management Principles, BE Culture Statement, Vision, Mission and Golden Rule.
REQUIREMENTS
Knowledge of local health and safety regulations
Culinary degree or equivalent experience
4 years progressive experience in high-volume kitchen
Excellent oral and written communication skills
Collaborate effectively with other hotel employees and managers to ensure teamwork
Able to resolve conflicts guests, supervisor and employee
Strong floor presence with focus and energy
Ability to multitask and work well under pressure
Is currently looking for:
SOUS CHEF
Location: BE Resorts Mactan (Punta Engaño, Lapu-lapu City)
Job Type: Full-Time
PURPOSE
Organizes and participates in the daily operation of the kitchen area. Manages restaurant's Chef de Parties, Demi Chef and stations to provide exceptional quality and presentation outlet menu items. Maintains sanitation, staff training, and stations to restaurant standards.
DUTIES AND RESPONSIBILITIES
1. OPERATIONS
Organizes and maintains work areas, cooler and pantry storage for restaurant
Familiar with and enforces food safety and health guidelines
Provides input for creation of restaurant menus
Completes daily food production sheets and other reports
Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift
Assists in quarterly inventories and ensures inventory is used "first in, first out" to avoid spoilage
Inspects ingredients upon delivery and before use to ensure quality
Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage
Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
Manages kitchen staff
Relays feedback of restaurant employees to Department Head
Trains kitchen staff
Leads periodic meetings with stewards and cooks to coach on new recipes and kitchen processes
Works with Executive Sous Chef to schedule cooks, stewards, and other kitchen staff for appropriate coverage
Conducts interviews with potential hires upon request
Prepares and inspects food to maintain quality standards
Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards
Assists in cutting meat, preparing food and stocking restaurant workstations
Shares food and beverage complaints with Executive Sous Chef and works to resolve
Participates outlet food tastings
Ensures department adheres to BE Grand Resort, Bohol, local and health, hygiene and safety policies
Works with other departments to efficiently operate the kitchen
Maintains current and seasonal recipes for menu items
Aware and informed about Resort's events which impacts the outlets and food inventory
Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Sous Chef
Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events
Attends stand-up, safety, and other periodic meetings in Executive Sous Chef's absence
Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events
Adheres to Resort's policies and procedures
Attends work on time as scheduled
Follows Resort's grooming and hygiene standards
Minimizes safety hazards by following all safety rules and procedures
Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance
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
Maintains a favorable working relationship with all other company employees to foster and promote co-operative and harmonious working climate
Performs other duties required to provide the service brand behavior and genuine hospitality
2. COMMUNICATION
a) Attends regular communication meetings with operations staff to update on event details
b) Ensures effective and close communication within the department and other departments
c) Maintains timely and responsive communication with clients
3. FIRE & LIFE SAFETY /LOSS CONTROL STANDARDS
a) Responsible for departmental compliance with Be Resorts Fire & Life Safety / Loss Control
Standards:
i) Conducts inspections as required
ii) Records retention
iii) Investigates incidents/accidents
iv) Rectifies hazardous areas as advised by the Fire & Life Safety Officer
4. HYGIENE & FOOD SAFETY CONTROL STANDARDS
a) To work closely with the Executive Sous Chef in ensuring that the hotel hygiene and food safety control standard are maintained.
b) Ensure that staff is trained on the basic hotel hygiene and food safety control standards, as well as procedures in handling complaints on food hygiene.
5. GUIDING PRINCIPLES
Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Be Resorts Corporate Culture-the 9 Values, BE DNA, Management Principles, BE Culture Statement, Vision, Mission and Golden Rule.
REQUIREMENTS
Knowledge of local health and safety regulations
Culinary degree or equivalent experience
4 years progressive experience in high-volume kitchen
Excellent oral and written communication skills
Collaborate effectively with other hotel employees and managers to ensure teamwork
Able to resolve conflicts guests, supervisor and employee
Strong floor presence with focus and energy
Ability to multitask and work well under pressure
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BE Resorts Mactan
About the company
Position Sous Chef recruited by the company BE Resorts Mactan at Cebu, Cebu, Joboko automatically collects the salary of , finds more jobs on Sous Chef or BE Resorts Mactan company in the links above
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