Junior Sous Chef | Crimson Resort & Spa Mactan

Hospitality Enterprise Resources Corporation; Lapu-Lapu; Sur place; PHP 223 000 - 357 000; Plein temps

Résumé du poste

Crimson Resort & Spa Mactan is hiring a Junior Sous Chef to join our culinary team in Lapu-Lapu, Cebu. The role requires at least 2 years of related experience, preferably with a hospitality background, and a passion for delivering exceptional guest experiences.

You will supervise kitchen activities, ensure food quality, safety, and presentation, and assist in training and developing staff to uphold the property's high standards and cost-control measures.

Qualifications

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

Responsabilités

• Supervise food production and ensure quality, presentation, and portion control.
• Monitor kitchen hygiene, safety, and HACCP compliance.
• Assist in training and developing staff to maximize potential.
• Coordinate with Engineering regarding equipment repairs and maintenance.
• Prepare and update training materials and competency assessments.

Connaissances

Hospitality experience

Communication skills

Teamwork

Culinary skills

Description du poste

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

Experience: At least2years 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.