Sous Chef

Summary of Responsibilities :

Responsible for overseeing food preparation, managing kitchen staff, ensuring quality standards are met, maintaining inventory, and assisting with menu development, all while upholding proper sanitation practices and ensuring smooth kitchen operations during busy periods.

Operational

· Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

· Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

· Directs and strictly adheres to food apportionment policy to control costs.

· Assists in the process of introducing and testing the market with new products which are market-orientated in terms of price and product.

· Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

· Closely supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Devises special dishes and develops innovative recipes.

· Establishes and enforces nutrition and sanitation standards for restaurant.

Administration

· Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Chef de Cuisine ensuring targets are met and costs are effectively controlled.

Payroll and Productivity Management

· Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multi-taking

· Directs subordinates to ensure productivity meets standards given in accordance with Winford Resort and Casino Manila's Standards, Criteria and the Food and Beverage Operations Manual.

Minimum Requirements:

• Graduate of Bachelors Degree in Hotel & Restaurant Management, Culinary or any related course.

• Has knowledge/experience in Western & Asian Cuisine.

• Worked in 4 star Hotel.

• Has knowledge in Costing and HACCP certified.