Jr. Sous Chef

Filinvest Development Corporation; Lapu-Lapu; On-site; PHP 334,800 - 446,400; Full time

Job summary

A leading hospitality company in the Philippines seeks a Kitchen Supervisor for its resort. The ideal candidate will coordinate food preparation, ensure quality under the Executive Chef's standards, and foster employee development in a positive work environment. Responsibilities include monitoring food service, training staff, and addressing customer feedback to enhance satisfaction. This role is key to maintaining high kitchen standards and employee morale in a dynamic setting.

Qualifications

• Experience in food preparation and kitchen operations.
• Strong leadership abilities to oversee and train kitchen staff.
• Ability to analyze customer feedback to improve service.

Responsibilities

• Coordinate and supervise food preparations in the kitchen.
• Implement strategies to achieve employee satisfaction.
• Train and develop employees for potential promotional opportunities.
• Monitor food quality and presentation according to standards.

Job 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.

• 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.