POSITION SUMMARY:
In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Sous Chef, Wok is accountable for ensuring that the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Responsible in assisting the Chef de Cuisine for all duties pertaining to quality, service, finance, operations and human resource aspects of his/her department while maintaining clear communications through-out. He/She is also responsible for sustaining and implementing the Melco Resorts Leisure (Philippines) Corporation Food & Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine and within the financial and business metrics provided by Senior Management. The Sous Chef, Wok supports the Chef de Cuisine in taking full operational management accountability of the department.
PRIMARY RESPONSIBILITIES:
1. The Sous Chef, Wok is responsible to assist his Chef de Cuisine to manage and lead his designated culinary team in producing the finest culinary experiences and control all aspects of the respective kitchen.
2. Maintain clear communications with his Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
3. To manage the kitchen team to produce consistently high-quality food production and presentation in his outlet and the hotel, always meeting agreed standards.
4. He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
5. Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office and keep appropriate documentation.
6. Ensure the department trainers plan and implement continuous effective training for culinary employees.
7. Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
8. Assist his Chef de Cuisine in the planning of activities, promotions, menu implementations according to the annual plans.
9. Attends meetings in absence of his Chef de Cuisine and ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned.
10. Responsible for upholding all standards and daily operations of his kitchen in conjunction with his Chef de Cuisine. Resume leadership role in the absence of his Chef de Cuisine.
11. Co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation.
12. Create and develop new dishes and recipes together with his Chef de Cuisine, by keeping up with the latest market trends.
13. Ensure disciplinary and grievance procedures are properly adhere to, following hotel policy and recorded accordingly.
14. Prepare evaluation report for his employees as required by policy and procedure.
15. Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s
16. Ensure the food cost of his kitchen is in line with budget as well as kitchen operating supplies, and kitchen energy costs.
17. Prepare and control of daily and weekly market list.
18. Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs.
19. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
20. Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
21. Constantly strive to reduce energy consumption through awareness.
22. Conduct weekly inspections and walk through of all kitchens, together with Engineering and Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipment, and clean hygienic kitchen with documented follow-ups.
23. Report accidents, injuries and unsafe work conditions to direct supervisors.
24. Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer.
25. Be understanding of the labor budget of the kitchen department.
26. Abide to all rules, regulations, policies and procedures of the hotel.
27. Maintain positive relations with other staff and departments.
28. Capable to perform repetitious duties.
29. Perform other reasonable job duties as assigned by direct supervisors from time to time
30. Recommend and/or execute management policies to hire, transfer, suspend, layoff, recall discharge, re-assign, or discipline employees
QUALIFICATIONS:
I. Experience
5 – 7 years working experience in restaurant/hotel/casino industry.
II. Education
College diploma or equivalent professional training.
III. Skills / Competencies
1. Computer literate in Microsoft Office software (e.g. PowerPoint, Outlook)
2. Knowledgeable in SWS system.
3. Ability to read and communicate in English.
IV. Other Attributes
1. Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
2. Follow the correct safe manual handling and lifting techniques.
3. Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.
4. Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.
5. Ability to stand and / or walk for an extended period of time during the shift.
6. Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.