Cooking, Culinary Training, Kitchen Management
Resume:
The Executive Sous Chef is the direct link between his/her assigned production areas and outlets and the Executive Chef. This position ensures the highest levels of guest satisfaction are achieved in terms of quality, consistency, safety, and sanitation. The Executive Sous Chef is able to meet these objectives by constantly communicating with subordinates and relating departments to ensure all outlets are maintained and properly staffed. He/she is responsible to meticulously track, monitor, and reduce costs while continuously increasing quality and flow of production.
2.0REPORTING STRUCTURE
This position directly reports to the Executive Chef
3.0SCOPE OF AUTHORITY
The Executive Sous Chef has authority in establishing methods and procedures to ensure smooth kitchen operations, subject to compliance to applicable guidelines. This position provides general supervision to all kitchen personnel.
4.0DUTIES AND RESPONSIBILITIES
4.1.Kitchen Operations
4.1.1.Ensures that all Outlets kitchens and Banquet kitchens are managed efficiently according to established concept statements and Brand Standards.
4.1.2.Monitors service and Food and Beverage products qualities in all outlets and banquets.
4.1.3.Works with all Chef de Cuisine, Outlet Managers and Conference and Banqueting Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.
4.1.4.Establishes and implements performance standards for the Commissary Kitchen and closely works with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
4.1.5.Establishes, implements, and controls performance for the Stewarding Operation in both Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimise Operating Equipment Breakage and streamlined and efficient resources and equipment flows.
4.1.6.Conducts frequent and thorough inspections together with the EAM – Food and Beverage.
4.1.7.Frequently verifies that only fresh products are used in Food and Beverage preparation.
4.1.8.Frequently tastes Food and Beverage in all outlets and is demanding and critical when it comes to Food and Beverage quality.
4.1.9.Works closely with the Assistant Director of Food and Beverage and supports all Food and Beverage marketing and up-selling activities.
4.1.10.Ensures services provided by the department are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operation Manual.
4.1.11.Ensures all food is prepared fresh and is of the highest quality by ensuring supervisory team is well-trained and motivated
4.1.12.Ensures all recipes and SOP’s are strictly adhered to
4.1.13.Ensures supervisors maintain an organized and efficient flow of production, with regards to changes in forecasts and menus
4.1.14.Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
4.1.15.Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
4.1.16.Maintains USPH/FDA standards
4.2.Inventory and Cost Management
4.2.1.Manage inventory and requisition of supplies and kitchen equipment, taking into consideration the
estimated number of guests, market conditions, customer demands, and popularity of dishes
4.2.2.Inspect delivered supplies and ensure they are of quality and according to agreed standards
4.2.3.Enforce strict adherence to food apportionment policy to control costs
4.2.4.Plan menus which utilizes available ingredients, food surpluses, and leftovers
4.2.5.Enforce cost control procedures and monitor wastage and breakage
4.2.6.Manage operational cost and ensure expense is within approved budget
4.2.7.Inspect supplies, equipment and work areas for cleanliness and functionality
4.2.8.Ensures each outlet is maintaining waste logs and has implemented measures to continually reduce waste resulting from over production and deficiencies in production and handling
4.3.Menu and Promotions Planning
4.3.1.Develop menus, special dishes and innovative recipes that suits outlet concept
4.3.2.Continuously seek ways to improve menu to ensure the guests are always offered a variety of food items
4.3.3.Assign prices to menu, taking into account the supplies, labor, and overhead cost
4.3.4.Develop and recommend outlet promotions to aid in meeting revenue targets
4.3.5.Assist in launching and testing new products and promotions to customers
4.4.Customer Service
4.4.1.Regularly coordinate with Restaurant Manager to secure guests’ feedback regarding food and service
4.4.2.Handle guest complaints, requests, and inquiries on food, beverage, and service
4.4.3.Spends time in the outlets kitchen (during peak periods) to ensure that the outlet kitchen is managed well and meeting the brand standards and guest expectations.
4.4.4.Is demanding and critical when it comes to food qualities and service standards.
4.5.People Management
4.5.1.Ensure all staff are well informed on company policies and regulations
4.5.2.Enforce discipline and proper behavioral traits to subordinates, maintaining a fair, consistent, and non-prejudicial approach
4.5.3.Conduct training to staff.
4.5.4.Monitor and provide feedback on performance of team members and conduct coaching/counseling
4.6.Other Tasks
4.6.1.Assist the Executive Chef in preparing and updating department’s budget
4.6.2.Assist in formulating and updating various departmental operations manuals, policies, and procedures
4.6.3.Prepare and submit various operations reports in a timely manner
4.6.4.Perform any other related duties as assigned
4.7.Nature of Work
4.7.1.Involves standing for long periods of time
4.7.2.Involves working in an environment with high noise level and exposure to cold and heat
4.7.3.Involves performing physically demanding tasks such as lifting/moving heavy objects and
operating various equipment
4.7.4.Requires working on rotational shifts, odd hours, holidays, and on weekends
4.7.5.May involve handling difficult or demanding guests
5.0STANDARDS OF BEHAVIOR
Resorts World Manila employees are expected to:
5.1.Comply with RWM Code of Conduct
5.2.Comply with RWM policies and procedures
5.3.Observe strict confidentiality and respect for intellectual property
5.4.Meet or Exceed Key Performance Indicators
6.0CULTURE AND VALUES
Employees are expected to act responsibly & in the best interest of Resorts World Manila and its stakeholders by upholding its core values and principles
6.1.Inspiring Excellence
6.2.Unyielding Integrity
6.3.True Compassion
By affixing my signature, I hereby acknowledge that the preceding job description has been created to indicate the general nature and responsibilities of work and in no way states or implies that these are the only duties to be performed by the employee in this position.
RWM management reserves the rights to add, change, or revoke the responsibilities listed and to make reasonable accommodations so that the employee can effectively perform the essential functions of the job.
Signature of Employee:
Signature of Immediate Superior:
Employee’s Full Name:
Immediate Superior’s Full Name:
Date Signed:
Date Signed:
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