Jr. Sous Chef at Filinvest Group

San Fernando, Pampanga, Philippines -

Full Time

Start Date

Immediate

Expiry Date

19 Mar, 26

Salary

0.0

Posted On

19 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality, Menu Planning, Kitchen Operations, Team Building, Training, Communication, Safety Standards, Hygiene, Staff Management, Costing, Customer Satisfaction, Equipment Maintenance, Problem Solving, Efficiency Improvement, Culinary Skills, Leadership

Industry

Hospitality

Description

Filinvest Company: Quest Conference Center Clark 1. SYSTEMS AND OPERATIONS Recommends changes in preparation methods, kitchen/service equipment, and staffing to improve production standards and quality. Assists the Executive Chef in developing new cuisine concepts. Ensures implementation and maintenance of food quality, preparation, and presentation standards. Assists in menu planning and costing. Ensures proper upkeep of kitchen equipment and utensils; coordinates with Engineering for repairs and maintenance. Organizes work within kitchen sections, including assignments, schedules, and vacations per standards. Ensures raw materials received meet quality and product specifications. Recommends system and procedural changes to improve efficiency and service quality. Ensures prompt and accurate service by kitchen staff to achieve high customer satisfaction. Maintains international standards of safety, security, hygiene, and cleanliness in food and storage areas. Ensures departmental employees adhere to organizational rules and regulations. Recommends menu changes. Ensures availability of raw ingredients through proper planning, requisitioning, and storage. Maintains excellent intradepartmental communication via logbooks and memoranda. Encourages team building through informal meetings and an open-door policy. Uses the Quest Plus Conference Center Clark appraisal system to review performance and identify development needs. Makes recommendations on hiring, promotion, disciplinary actions, and performance-related pay. Prepares career development and succession plans for subordinates. Counsels subordinates on personal and work-related matters. 3. STAFF/TRAINING Ensures ongoing on-the-job and classroom training for kitchen staff. Encourages cross-training and development of multifunctional skills. Attends behavioral and vocational training to enhance personal skills. Personally conducts key training sessions. 4. OTHER DUTIES AS ASSIGNED Enforces health and safety policies and procedures. Participates in regular evacuation drills. Keeps immediate superior informed of significant issues and unusual matters. Maintains favorable working relationships with hotel staff, promoting a cooperative and productive work environment aligned with company standards, code of discipline, policies, and procedures.

Responsibilities

The Jr. Sous Chef assists the Executive Chef in developing new cuisine concepts and ensures the implementation of food quality and presentation standards. They also organize kitchen operations, manage staff assignments, and maintain safety and hygiene standards.