Executive Sous Chef

Filinvest Hospitality Property: Quest Plus Conference Center Clark (Clark, Pampanga)

Experience: Minimum of 8 years of culinary experience, including at least 5 years in a leadership role in a resort or hotel environment

Create exceptional experiences with Filinvest Hospitality. We are hiring an Executive Sous Chef with the following expertise:

Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

• Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences.
• Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation.
• Ensure all recipes are followed accurately to maintain consistent quality across all dishes.
• Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution of dishes during service.
• Oversee food preparation and ensure that dishes are prepared on time, following the restaurant's standards.
• Ensure that food production stays organized and that all kitchen stations are working efficiently.

Food Quality - Ability to execute quality pastry products

• Monitor food quality, ensuring that dishes are prepared according to recipes and meet the restaurant's standards for taste, presentation, and portion size.
• Conduct regular checks on food inventory and the quality of ingredients, ensuring they meet standards before use.
• Assist with menu planning and suggest changes or improvements based on customer feedback and ingredient availability.
• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

Inventory & Cost Control - Ability to execute strategies or methods that controls costs in the kitchen

• Assist in inventory management and ordering of kitchen supplies, including food, kitchen tools, and equipment.
• Ensure that stock levels are maintained, and ingredients are ordered in a timely manner to avoid shortages.
• Monitor the storage of ingredients to ensure proper stock rotation and compliance with food safety regulations.
• Keep accurate records of ingredient usage, waste, and inventory levels.
• Help manage food costs by ensuring that ingredients are used efficiently and waste is minimized.
• Contribute to cost control efforts by ensuring portion control and maintaining a consistent level of production.
• Monitor and control labor costs by managing staff schedules and labor allocation.

Operation of Equipment - Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity

Food Safety and Sanitation - Ability to ensure that food being served is up to standard for safety and sanitation

• Ensure that the kitchen adheres to all health and safety regulations, including food safety and sanitation standards.
• Supervise and ensure that kitchen staff maintain a clean and organized work environment.
• Monitor kitchen equipment to ensure it is functioning properly and maintain cleanliness in all areas.
• Handle food waste properly and ensure efficient use of ingredients to minimize waste
• Can do random food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the Executive Chef and corporate office

Organization - Ability to organize kitchen procedures and processes necessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved
• Works closely with Purchasing Department to ensure ingredients are of consistent quality
• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service

Customer Handling - Ability to relate with customers that allows their needs to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.
• Handles communications or solutions that needs legal action
• Initiates regular proactive sessions on customer touchpoints to know more about customers
• Handles VVIP guests concerns
• Daily reviews guest comments / feedback and identify their needs
• Goes out to service area to meet guests and solicit feedback on quality of food and presentation