Jr Sous Chef

Filinvest Group; Lapu-Lapu; On-site; PHP 240,000 - 320,000; Full time

Job summary

Filinvest Hospitality is seeking a Junior Sous Chef for Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu). Experience: at least 2 years in a similar role, preferably with hospitality background.

You will contribute to creating exceptional guest experiences, supervise food production, ensure safety and quality, and collaborate with a dynamic team to uphold the resort's standards.

Qualifications

• At least 2 years of related experience in a similar role, preferably with hospitality background.

Responsibilities

• Provides value-added service to guests by meeting or exceeding guest expectations.
• Communicates effectively with guests, colleagues, and supervisors.
• Demonstrates teamwork by cooperating with and supporting co-workers.
• Handles difficult situations professionally.
• Delivers the property's 'Unique Guest Experience' standards.
• Performs other duties to support guest satisfaction and operational excellence.
• Supervise food production and ensure compliance with quality standards.
• Ensure proper food preparation, portioning, and presentation.
• Monitor food safety, sanitation, hygiene, and HACCP compliance.
• Ensure kitchen equipment is properly utilized and maintained.
• Coordinate with Engineering regarding equipment repairs and maintenance.
• Monitor compliance with company policies and kitchen operating procedures.
• Maintain a clean, organized, and safe working environment.

Job description

Filinvest Hospitality Property: Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu)

Experience: At least 2 years of related experience in a similar role, preferably with hospitality background

Create exceptional experiences with Filinvest Hospitality. We are hiring a Junior Sous Chef with the following expertise:

Meets and Exceeds Customers' and Team Members' Expectations

• Provides value-added service to customers by doing whatever is reasonable and possible to meet or exceed guest expectations.

• Communicates effectively with guests, colleagues, and supervisors.

• Demonstrates teamwork by cooperating with and assisting co-workers as needed.

• Handles difficult situations effectively and professionally.

• Delivers the property's "Unique Guest Experience" standards.

• Performs other duties as required to support guest satisfaction and operational excellence.

Employee Engagement and Development

• Develop and implement initiatives to improve employee engagement and satisfaction.

• Foster a positive and productive work environment.

• Develop team members to maximize their potential and prepare them for future advancement opportunities.

• Conduct coaching, counseling, and developmental discussions.

• Participate in employee selection, orientation, and onboarding activities.

• Conduct employee meetings, performance discussions, and coaching sessions.

• Motivate employees to achieve departmental goals and performance standards.

Training and Development

• Prepare and utilize induction and onboarding checklists for new employees.

• Coordinate and facilitate on-the-job training programs.

• Plan and organize training activities based on operational and developmental needs.

• Prepare monthly training plans in coordination with Department Trainers and the Executive Chef.

• Utilize Task Breakdowns and training tools for employee development.

• Assist Department Trainers in preparing training materials and competency assessments.

• Ensure employees demonstrate required technical and culinary skills.

• Conduct regular technical and skills enhancement training.

• Provide menu updates, product knowledge sessions, and culinary briefings.

Stock Control and Inventory Management

• Prepare market lists and requisitions for assigned sections.

• Monitor and control mise-en-place preparations.

• Ensure adequate stock levels of food products, kitchen supplies, and equipment.

• Conduct inventory checks and monitor stock movement.

• Coordinate with Purchasing and Cost Control regarding inventory requirements.

• Implement proper storage, labeling, and stock rotation procedures.

Profitability and Cost Control

• Complete daily production reports.

• Analyze weekly and monthly production reports and cost statistics.

• Monitor labor productivity and operational efficiency.

• Minimize wastage, spoilage, and unnecessary consumption.

• Review wastage reports and implement corrective actions.

• Brief employees regarding food-cost awareness and cost-saving initiatives.

• Maintain operational statistics and production records.

Operational Excellence

• Supervise food production and ensure compliance with quality standards.

• Ensure proper food preparation, portioning, and presentation.

• Monitor food safety, sanitation, hygiene, and HACCP compliance.

• Ensure kitchen equipment is properly utilized and maintained.

• Coordinate with Engineering regarding equipment repairs and maintenance.

• Monitor compliance with company policies and kitchen operating procedures.

• Ensure a clean, organized, and safe working environment.