Executive Sous ChefLa Festa Phu Quoc Curio Collection by Hilton

- As the executive Sous Chef, you will be responsible for performing the following tasks to the highest standards:
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests' requests.
- Learn and adapt to changes.
- Have an open-minded approach to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
- Advise new menus and seasonal food concept changes with the help of the Executive Chef.
- Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Attend communication meetings and ensure that all assigned team members receive this communication.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfving to quest and profitable to the outlet.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
* BENEFITS:
- Competitive salary
- Insurance as labor law (apply from starting date)
- Heath Care Insurance (24/7)
- 14 Annual Leaves
- Working hours: 8 hours/day, 2 days off per week
- Relocation, home leave ticket, repatriation allowances.