25 May
2023
Part-Time Sous Chef, Overnight – Sagbayan
Job Description
The Executive Chef is in charge of the main kitchen, banquets, and culinary staff. The Executive Chef leads by example and develops restaurant employees. They oversee food preparation, manufacturing, and control for all food outlets and banquet facilities, ensuring fresh, attractive, appropriately flavored dishes while concentrating on food costs.
Job Title : Sous Chef, Overnight
Location : Sagbayan, Bohol Province, Philippines
Salary : $ 26.15 per hour.
Company : Katsuya New York
Job Type : Part-Time
Qualifications:
- The Execution Framework connects the kitchen to the dining table. Assures the preparation, manufacturing, presentation, and service of food. Ensures the quality of the food being prepared by keeping an eye on the chefs. The chef in charge of the kitchen and dining room. Determines what has to be done and how it should be done. Employees need to be energised. daily meetings of the whole crew Keep training diaries, checklists, and performance records. Multitasking and simplicity are essential.
- Improve customer service by empowering personnel. Tell employees what they can and can’t do. Train your staff on how to address client demands.
- Workers should be made aware of the importance of safety procedures and procedures, procedure codes should be specified, and workers should be tested to ensure they understand safety standards.
- Management is in charge of hiring, training, and developing staff in their department. They are also in charge of running the department in a way that follows federal, state, and local employment and civil rights laws. They also have to deal with problems that workers bring up and find solutions to them.
- Manage the variables that influence profit and loss. All significant kitchen/restaurant operational expenditures are your responsibility. Set profit margins and run the firm in accordance with estimates. Control and manage daily food production, including planning and controls.
- It is imperative that food prices, regulations, and compliance be all addressed. Plan your meals and inventory, The food and service you get should meet or exceed your expectations.
- In order to comply with occupational and environmental safety standards, kitchen and culinary activities must be evaluated. Observe each and every rule, regulation, and legislation, including those pertaining to health and safety as well as wages and hours.
- An information system that keeps track of how much is spent on food and supplies, what is in stock, how spending compares to budget goals, predicts what will need to be bought and stored in the future, and helps with budget planning and preparation.
- goods for meals served to guests are developed and improved. Give consideration to the needs, both current and anticipated, of the market as well as the visitors. Modify the component of the dish. Conducting market research to come up with new products and menus.
- Develop and market a daily menu meal-kit offering. Keep Aramark’s food selection and quality high. reducing wastage via the use of standardized menus, recipes, supplies, and labor. Proper processes for procurement and the whole chain of supply must be followed. Using the Food Framework. Make sure you double-check all food requisitions and purchases. Equipment that is in good working order.
Skills:
- A high school graduation or a General Equivalency Diploma (GED), as well as a minimum of six years of experience working in the culinary, food and beverage, or a similar professional sector are required. a degree in Culinary Arts, Hotel and Restaurant Management, or a comparable field with a minimum of 2 years of study from an institution that is regionally or nationally recognized; four years of experience in the culinary arts, the food and beverage industry, or a professional field closely connected to these fields
- Two years of experience as an executive chef, Strong background in cooking and the ability to keep up with new trends in the field, Excellent leadership and communication skills, with the ability to keep the highest standards and follow company policies.
- Excellent people skills and the ability to solve problems Supervising and teaching experience in a restaurant’s kitchen and service line. A great work ethic: on time, reliable, willing to work with others, and focused on the team.
- a history of aggressively leading a team of people A background in nutrition is recommended. You must pass a drug and background check before applying.
- It’s important to be able to communicate successfully in the working language(s). Must be positive and on the hotel’s Leadership Committee.