FIND INTERNSHIPS

Sous Chef - Mediterranean Cuisine

Posted on Nov. 25, 2024 by AMAN Group Sarl

Philadelphia, Philippines
$nan - $nan

Pamalican Island, Philippines
Kitchen
2666
Amanpulo

Job Description

POSITION OVERVIEW

The position is responsible in assisting the Executive Chef/Executive Sous Chef in maintaining high-quality standards of food preparation and service according to First Class International Hotel Standards and running the kitchen on a daily basis in the absence of the Executive Chef/Executive Sous Chef, including non-cooking tasks such as ordering food and scheduling staff.

RESPONSIBILITIES

Plan and direct daily food preparation and service in the kitchen.
Control and check stock items for the outlet.
Supervise service to ensure food quality and presentation meet restaurant standards.
Inspect refrigerators and freezers daily for cleanliness, mise en place, and proper temperatures.
Taste food products, including soups, sauces, and vegetables, prior to serving guests, especially in the Main Dining and other outlets.
Coordinate with stewarding for necessary equipment, such as chafing dishes and utensils, ensuring availability for banquet functions.
Work with banquet staff for buffet setups and ensure sufficient food for the party.
Expedite and relay orders to subordinates, ensuring the team works cohesively.
Assist the Head Chef in menu compilation and maintain in-depth knowledge of the full menu.
Maintain food standards set by the Executive Chef.
Ensure consistency of produce throughout the kitchen.
Ensure compliance with food labeling and temperature controls.
Support the management team in meeting labor and food cost targets.
Identify ways to improve profitability.
Communicate relevant business information regularly, efficiently, and concisely to the team.
Help develop junior chefs through proper training and guidance.
Build effective and constructive relationships.
Monitor and take responsibility for any problems that arise in the kitchen.
Inform staff of new developments, discuss implementations based on guidelines, and address issues related to operations or personnel as directed by the Executive Sous Chef or Executive Chef.
Be a willing team player, accepting and performing special assignments within or outside the department as requested by the immediate supervisor. Maintain cleanliness in the working area and a professional appearance by wearing the required uniform.
Stay informed about all company policies, codes of conduct, and behavior by reading and understanding issued guidelines, and perform duties as specified.