Junior Sous Chef

Filinvest Hospitality Corporation; Philippines; On-site; PHP 335,000 - 558,000; Full time

Job summary

Filinvest Hospitality is seeking a Junior Sous Chef for Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu). The role requires at least 2 years of related experience in a similar position, preferably with hospitality background, to create exceptional guest experiences.

Responsibilities include supervising food production, maintaining HACCP standards, training staff, and managing inventory to support operational excellence at the resort.

Qualifications

• Meets and exceeds customers and team members expectations.
• Communicates effectively with guests, colleagues, and supervisors.
• Demonstrates teamwork by cooperating with co-workers.
• Handles difficult situations professionally.
• Delivers the property's Unique Guest Experience standards.
• Performs other duties to support guest satisfaction and operational excellence.

Responsibilities

• Supervise food production and ensure quality standards.
• Ensure proper food preparation, portioning, and presentation.
• Monitor HACCP compliance, sanitation and hygiene.
• Coordinate with Engineering regarding equipment maintenance.
• Maintain a clean, organized and safe working environment.
• Develop and implement staff training and development.
• Monitor stock levels; manage mise-en-place and inventory.
• Analyze production and cost statistics to improve efficiency and reduce waste.

Skills

Meets & Exceeds Guest Expectations

Effective communication

Teamwork

Handles difficult situations

Guest experience delivery

Operational excellence

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 waste, 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.