Sous Chef

Filinvest Development Corporation; Lapu-Lapu; On-site; PHP 201,000 - 312,000; Full time

Job summary

A hospitality company in the Philippines is seeking a Banquet Supervisor to oversee all banquet requirements and kitchen communication. The role involves implementing employee satisfaction strategies, conducting training, and maintaining quality food standards. Candidates should have a passion for creating a positive work environment and ensuring adherence to safety and hygiene practices. This position is integral in liaising with the banquet team to ensure successful events.

Qualifications

• Experience in hotel banquet operations.
• Strong leadership and communication skills.
• Ability to train staff and conduct counseling sessions.

Responsibilities

• Supervise all banquet requirements between kitchen departments and the food and beverage banquet department.
• Develop and implement strategies to achieve Employee Satisfaction Index goals.
• Conduct employee training and counseling sessions.
• Ensure adherence to Crimsons standards of food quality and presentation.
• Communicate with the kitchen department regarding banquet setup requirements.

Skills

Leadership

Training

Communication

Team management

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, under the direct supervision of the Senior Sous Chef/ Executive Sous Chef, this position is responsible for the supervision of all banquet requirements between kitchen departments and the food and beverage banquet department.

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.
• Assures adherence to Crimsons standards of food quality, preparation, recipes and presentation.
• Supervises the proper setting up of each item on menus and ensures their readiness.
• Stores unused food properly to minimize waste and maximize quality.
• Liaises with the banquet sales and marketing team in regard to all hotel banquets, attending run down meetings before each event if required, communicating the kitchen department for special requests, times and banquet set-up requirements.
• Communicate with the Chief Steward in regard to buffet set-ups or any set-ups required for any banquet events.
• Assures proper safety, hygiene and sanitation practices are followed.
• Sets safety standards and conducts training to staff.
• Communicates standards to staff.
• Analyzes accident statistics in the Kitchen.
• Conducts regular inspections of all inaccessible areas.
• Constantly monitors cleanliness standards.
• Sets standards and communicates to staff.
• Conducts individual counseling if required.