The posting
Filinvest Hospitality Property: Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu)
Experience: At least 2 years of related experience in a similar role, preferably with hospitality background
Create exceptional experiences with Filinvest Hospitality. We are hiring a Junior Sous Chef with the following expertise:
Meets and Exceeds Customers' and Team Members' Expectations
- Provides value-added service to customers by doing whatever is reasonable and possible to meet or exceed guest expectations.
- Communicates effectively with guests, colleagues, and supervisors.
- Demonstrates teamwork by cooperating with and assisting co-workers as needed.
- Handles difficult situations effectively and professionally.
- Delivers the property's "Unique Guest Experience" standards.
- Performs other duties as required to support guest satisfaction and operational excellence.
Employee Engagement and Development
- Develop and implement initiatives to improve employee engagement and satisfaction.
- Foster a positive and productive work environment.
- Develop team members to maximize their potential and prepare them for future advancement opportunities.
- Conduct coaching, counseling, and developmental discussions.
- Participate in employee selection, orientation, and onboarding activities.
- Conduct employee meetings, performance discussions, and coaching sessions.
- Motivate employees to achieve departmental goals and performance standards.
Training and Development
- Prepare and utilize induction and onboarding checklists for new employees.
- Coordinate and facilitate on-the-job training programs.
- Plan and organize training activities based on operational and developmental needs.
- Prepare monthly training plans in coordination with Department Trainers and the Executive Chef.
- Utilize Task Breakdowns and training tools for employee development.
- Assist Department Trainers in preparing training materials and competency assessments.
- Ensure employees demonstrate required technical and culinary skills.
- Conduct regular technical and skills enhancement training.
- Provide menu updates, product knowledge sessions, and culinary briefings.
Stock Control and Inventory Management
- Prepare market lists and requisitions for assigned sections.
- Monitor and control mise-en-place preparations.
- Ensure adequate stock levels of food products, kitchen supplies, and equipment.
- Conduct inventory checks and monitor stock movement.
- Coordinate with Purchasing and Cost Control regarding inventory requirements.
- Implement proper storage, labeling, and stock rotation procedures.
Profitability and Cost Control
- Complete daily production reports.
- Analyze weekly and monthly production reports and cost statistics.
- Monitor labor productivity and operational efficiency.
- Minimize wastage, spoilage, and unnecessary consumption.
- Review wastage reports and implement corrective actions.
- Brief employees regarding food-cost awareness and cost-saving initiatives.
- Maintain operational statistics and production records.
Operational Excellence
- Supervise food production and ensure compliance with quality standards.
- Ensure proper food preparation, portioning, and presentation.
- Monitor food safety, sanitation, hygiene, and HACCP compliance.
- Ensure kitchen equipment is properly utilized and maintained.
- Coordinate with Engineering regarding equipment repairs and maintenance.
- Monitor compliance with company policies and kitchen operating procedures.
- Ensure a clean, organized, and safe working environment.
