OSAMOR FOOD CORPORATION
Is currently looking for:
SOUS CHEF
Salary: 25,000 Starting
Working Hours: 06:00PM to 03:00AM
Working Schedule: Sunday to Friday
Job Description:
Culinary and Team Leadership:
Collaborate with the Head Chef and other kitchen staff to plan and execute the preparation of food items.
Oversee the cooking, presentation, and plating of dishes to maintain quality standards.
Ensure consistency in recipes and portion sizes to maintain quality across all prepared items.
Implement and enforce strict adherence to food safety and sanitation standards in compliance with health regulations.
Supervise and train kitchen staff, ensuring they understand and follow recipes and procedures.
Coordinate and lead kitchen activities during food preparation.
Coordinate with other departments such as purchasing, logistics, and quality control to streamline operations.
Efficiently manage kitchen operations to meet production schedules and deadlines.
Foster open communication with kitchen staff and other team members to ensure a cohesive and productive work environment.
Work closely with the Head Chef to address customer feedback and make adjustments as necessary.
Inventory Management:
Assist in managing food inventory, including ordering, receiving, and rotating stock.
Monitor and control food costs to meet budgetary goals.
Quality Control:
Conduct regular inspections to ensure the quality of ingredients and finished products.
Job Requirement:
Work Experience:
Significant experience as a Chef de Partie or in a similar role is required.
Culinary Skills:
Strong cooking skills and a deep understanding of various cooking techniques and cuisines.
Leadership Skills:
Strong leadership qualities to effectively supervise and lead kitchen staff.
Excellent communication skills to convey instructions clearly and maintain a positive working environment.
Strong organizational abilities to manage the kitchen efficiently, including food preparation, staff scheduling, and inventory control.
Ability to quickly identify and address issues in the kitchen and implement effective solutions.
Experience in supervising and training kitchen staff, promoting teamwork and collaboration.
Ability to adapt to a fast-paced kitchen environment and handle unexpected situations.
Efficient time management skills to coordinate kitchen activities and meet production schedules.
Understanding of and adherence to food safety and sanitation standards to ensure a clean and safe kitchen environment.
Keen attention to detail to maintain high-quality standards in food preparation and presentation.
Ability to collaborate effectively with the Head Chef, kitchen staff, and other departments within the culinary operation.
Perks:
Government Benefits: SSS, Pag-iBig, Phil Health
Is currently looking for:
SOUS CHEF
Salary: 25,000 Starting
Working Hours: 06:00PM to 03:00AM
Working Schedule: Sunday to Friday
Job Description:
Culinary and Team Leadership:
Collaborate with the Head Chef and other kitchen staff to plan and execute the preparation of food items.
Oversee the cooking, presentation, and plating of dishes to maintain quality standards.
Ensure consistency in recipes and portion sizes to maintain quality across all prepared items.
Implement and enforce strict adherence to food safety and sanitation standards in compliance with health regulations.
Supervise and train kitchen staff, ensuring they understand and follow recipes and procedures.
Coordinate and lead kitchen activities during food preparation.
Coordinate with other departments such as purchasing, logistics, and quality control to streamline operations.
Efficiently manage kitchen operations to meet production schedules and deadlines.
Foster open communication with kitchen staff and other team members to ensure a cohesive and productive work environment.
Work closely with the Head Chef to address customer feedback and make adjustments as necessary.
Inventory Management:
Assist in managing food inventory, including ordering, receiving, and rotating stock.
Monitor and control food costs to meet budgetary goals.
Quality Control:
Conduct regular inspections to ensure the quality of ingredients and finished products.
Job Requirement:
Work Experience:
Significant experience as a Chef de Partie or in a similar role is required.
Culinary Skills:
Strong cooking skills and a deep understanding of various cooking techniques and cuisines.
Leadership Skills:
Strong leadership qualities to effectively supervise and lead kitchen staff.
Excellent communication skills to convey instructions clearly and maintain a positive working environment.
Strong organizational abilities to manage the kitchen efficiently, including food preparation, staff scheduling, and inventory control.
Ability to quickly identify and address issues in the kitchen and implement effective solutions.
Experience in supervising and training kitchen staff, promoting teamwork and collaboration.
Ability to adapt to a fast-paced kitchen environment and handle unexpected situations.
Efficient time management skills to coordinate kitchen activities and meet production schedules.
Understanding of and adherence to food safety and sanitation standards to ensure a clean and safe kitchen environment.
Keen attention to detail to maintain high-quality standards in food preparation and presentation.
Ability to collaborate effectively with the Head Chef, kitchen staff, and other departments within the culinary operation.
Perks:
Government Benefits: SSS, Pag-iBig, Phil Health
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Osamor Food Corporation
About the company
Position Sous Chef recruited by the company Osamor Food Corporation at Cebu, Cebu, Joboko automatically collects the salary of ₱25,000 per month, finds more jobs on Sous Chef or Osamor Food Corporation company in the links above
About the company