Sous Chef | Bếp phó

- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

- Assumes 100% responsibility for quality of products served.

- Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.

- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

- Portions food products prior to cooking according to standard portion sizes and recipe specifications.

- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

- Follows proper plate presentation and garnish set up for all dishes.

- Work in any section of the kitchen when necessary, due to business levels or colleague shortages.

- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

- Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.

- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

- Have a complete understanding of the hotel’s colleague handbook and adhere to the regulations contained within it.

- Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

- Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.

- Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.

- Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

- Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.

- Ensures that all colleagues have a complete understanding of and adhere to the hotels policies and procedures.

- Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.

- Attends meetings and briefings as instructed by the Executive Chef.

- Always strive to perform any additional duties and responsibilities given

- Respond to change in the departmental function as dictated by the industry, company or resort.

- Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.

- Work in any section of the kitchen when necessary, due to business levels or colleague shortages.

- Accommodation.

- Meal on duty.

- Negotiable salary

- 24/7 Accident Insurance

- Flight ticket

- Professional and dynamic working environment

- Opportunity for promotion

- Diploma of college or university completion and achievements of food and beverage / hotel management.

- Any courses relating to food preparation or the culinary arts.

- Two years or more of kitchen experience. Kitchen experience is essential.

- Advanced MS Office and Outlook platforms.

- Cutting, Cooking, and Plating Skills.

- Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.

- Familiar with food and hygiene codes, policies and procedures.

- Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.

- Very good command over written and spoken English.

- Excellent attitude under pressure, and after long hours.