Sous Chef
vor 1 Monat
Job Description1. Assist the Executive Sous Chef in the full operation of all kitchen units.2. Responsible for the cost, quality, hygiene, taste, and presentation of all types of food produced or purchased by the facility, as well as customer satisfaction related to these.3. Within kitchen hygiene rules, chefs working in the kitchen should have short and well-cared hair; it is not allowed for men to have a moustache or beard.4. Identify work methods and cooking standards, ensuring they are applied to prepare food in a quality manner and that personnel work efficiently.5. Work in a coordinated manner with all section chefs and instruct them as needed.6. Personally control the presentation and quality of food prepared for breakfast, lunch, and dinner according to standards.7. Prepare the list of materials to be purchased, place orders in the system, and check the meat, fish, and vegetables purchased.8. Control daily provision vouchers and accelerate the circulation of slow-moving supplies.9. Check the cooling systems of food storage and ensure food is used according to the first in, first out principle.10. Plan food production in accordance with the stages identified by the Executive Culinary Chef.11. Control the current status of raw foods and provisions, manage excess food usage to prevent spoilage, and control food portions.12. Responsible for preparing standard recipes for all foods produced to standardize portions, taste, and quality.13. Continuously monitor that personnel comply with personal hygiene rules.14. Ensure that records needed for the food safety system are kept regularly.15. Check storage houses at the beginning of work to ensure orderliness, deliver old products to production, and make use of remaining food.16. Check the menu and inform personnel of any missing or problematic products to prevent recurrence.17. Monitor personnel performance and report inefficiencies to the Executive Sous Chef.18. Organize the personnel's weekly schedule, control monthly timecards, and submit them to the Executive Culinary Chef for approval.19. Identify training needs of kitchen personnel and ensure necessary trainings are organized and delivered.20. Deliver trainings to food production personnel about menu preparation, product recipes, and food costs.21. Participate in activities to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary trainings.22. Implement necessary warnings and departmental trainings to save energy inside the facility.23. Carry out responsibilities to eliminate and collect waste properly, reduce environmental pollution, and mitigate harmful effects on the environment.24. Ensure safe carrying, storing, and using of chemicals in accordance with laws, reducing chemical contamination.25. Carry out all responsibilities related to quality management and food safety management systems implemented at the facility.26. Carry out all other duties assigned by managers and hotel management not specified in the job description.Qualifications* Education: At least a high school or vocational diploma.* Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).* Foreign Language: At least intermediate level English.* Courses and Training: Prior attendance in courses and seminars in the related field.* Computer Literacy: Basic computer applications.* Skills: Excellent command of all products and cooking techniques in the related field, responsible for business development, advanced knowledge of other kitchen sections and processes, and knowledge of local or international cuisine.
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