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Jr. Sous Chef at Filinvest Group
Lapu-Lapu, Central Visayas, Philippines -
Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Kitchen Supervision, Staff Training, Quality Control, Menu Implementation, Employee Development, Customer Feedback Analysis, Recipe Standardization

Industry

Hospitality

Description
FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN JOB SUMMARY: In accordance with the policies, procedure and standards of Chroma Hospitality, Inc. and Crimson Resort & Spa, Mactan, and under the direct supervision of the Sous Chef, this position is responsible for coordinating, supervising, and participating in the preparation of hot and/or cold food within the assigned Kitchen, ensuring that the quality of work conforms with the standards set by the Executive Chef. JOB DESCRIPTION: Develops and implements strategies to achieve Employee Satisfaction Index goals. Creates a positive work environment for all employees. Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met. Selects, orients, and trains qualified employees. Conducts effective employee meetings and counseling sessions. Determines, communicates, and monitors achievement of standards of performance on a timely basis. Monitors food preparation, presentation and timing in accordance with standard recipes. Monitors Captains orders. Controls the food dispense area during meal periods. Assists in food preparation as needed or as required. Analyses customer feedback on food quality and serving timings.| Coordinates with Restaurant Supervisor regarding customer questionnaire analysis. Meets customers whenever possible. Practices maximum flexibility and creativity when dealing with special customers.
Responsibilities
Responsible for coordinating and supervising the preparation of hot and cold food to ensure quality standards are met. This includes managing staff development, monitoring food presentation, and analyzing customer feedback to improve service.