Executive Sous Chef

Focus in all Food Safety Management System (FSMS) requirements
Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
Purchase appropriate supplies and manage inventories according to Budget.
Recognize superior quality products, presentations and flavor.
Maintain purchasing, receiving and food storage standards.
Purchase appropriate supplies and manage inventories according to Budget.
Train associates in safety procedures and supervise their abilities to follow Security Policies to prevent accidents and control costs.
Support procedures for Food & Beverage portion control and waste
Train all associates and prepare Job Safety Analysis for each one signed off by individuals.
Food Safety Management System (FSMS) Management, recognizes the importance of providing safe food to customers, associates and visitors.
Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
Visit hotel competitors each month involving supervisors as well.
Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
Supervise culinary preparation shift operations and ensure compliance with all Food & Beverage Standards, Policies and Procedures.
Operate and maintain all department equipment and reports malfunctions.
Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
Maintain food preparation handling and correct storage standards.
Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
Maintain Food & Beverage concepts and Mission standards concerning preparation & presentation.
Participate in training staff on menu items including ingredients, preparation methods and unique tastes.

Yêu cầu công việc

Excellent communication skills
A passion for real, good food
Quality conscious; Consistent; Adaptable to changes; System oriented; Good planning ability; Action oriented; Cost minded; Creative; Good leadership; Experienced; Profit minded; Adheres to deadlines
The drive to network and build strong ties in your restaurant’s community
An eye for detail and solving challenges
5+ years managing a team of culinarians
Skills to motivate and develop the culinarians on your team
Strong leadership skills

Uniform
Annual leave
Insurance
Employee shuttle bus service
Accommodation - Hoiana Staff Village
Heath checkup
Training & Development

Cập nhật gần nhất lúc: 2021-05-14 10:32:02