AUSKILLS INC.
AUSKILLS INC.

Chef de Cuisine  

AUSKILLS INC.

 
  • Taguig, Philippines
    Fort Bonifacio, Taguig, Metro Manila, Philippines
    Taguig
    Metro Manila
    Philippines
    Philippines
  • Full timeFULL_TIME

Expired 7 years ago

2017-09-13T14:00:00+00:00
Job closed.

Job Description

Human Resources

  • Work in tandem with General Manager to hire, coach, counsel and conduct performance evaluations of direct reports. Assist in and monitor this process with other culinary staff that are not direct reports.
  • Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
  • Work with General Manager and sous chef and chef de partie in developing and training their direct reports.
  • Recommend or conduct disciplinary action, including termination, of culinary team when necessary according to company standards.
  • Work with General Manager and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
  • Work with General Manager and sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
  • Attend and participate in culinary job/career fairs when appropriate.

Financial / Labour Costs

  • Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
  • Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
  • Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
  • Assist General Manager as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
  • Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
  • Work with General Manager to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary:

  • Work with sous chef/chef de partie to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
  • Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
  • Work with General Manager to increase efficiency, productivity, quality and/or consistency in commissary.
  • Work with sous chef/chef de partie to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.
  • Review menu each week with General Manager to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
  • Work with sous chef/chef de to insure that desserts served are executed properly at events by culinary staff.
  • Rotate working in production to monitor quality and consistency and ensure that company standards are being met.
  • Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with corporate executive chef when necessary.
  • Work with General Manager, Managing Director and CEO on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.
  • Work with General Manager on biannual culinary educational training programs.
  • Work General Manager on special menu requests, creating menus, thinking through logistics, cost and labor.
  • Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes.

Administrative:

  • Edit weekly off-premises kitchen menus for portioning, menu design and other details, making changes to menus as needed.
  • Thoroughly understand kitchen administrative flow. Assist General Manager in maintenance and upkeep of system.
  • Assist General Chef in detailed planning and administrative work with special projects.
  • Fulfill all administrative responsibilities of General Manager as needed.

Meetings:

  • Attend operations meetings and banquet event order meetings, and communicate to sous chef/chef de partie the challenges from past events, nuances of upcoming events and other important issues.
  • Meet weekly with General Manager.
  • Work with General Manager in conducting weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans.
  • Work with General Manager on biannual meetings with culinary team to review new menus, new presentation and new production methodologies.
  • Conduct biannual meetings with corporate General Manager, Managing Director and CEO for continuous improvement and operations review.

General Responsibilities:

  • Travel, as necessary, to different properties/venues.
  • Perform all reasonable requests from Management.
  • Attend and participate in all scheduled meetings and training sessions.
  • Follow proper time-keeping policies and procedures.
  • Follow sign-in and sign-out procedure for keys.
  • Know and follow all company emergency and safety procedures.

Standards:

  • Always practice company culture.
  • Protect assets of the property.
  • Maintain professional appearance and behavior when in contact with guests and associates.
  • Follow policies and procedures in training manuals and associate handbook.
  • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.

Minimum Qualifications

  • Three years senior level or executive chef experience in high-quality, volume-oriented environment.
  • Culinary School graduate or related training.
  • Passionate culinarian with great palette and sense of presentation.
  • Ability to handle multiple tasks and work well in environment with time constraints.
  • Ability to troubleshoot effectively.
  • Detail-oriented with good organizational skills, performing work accurately and efficiently.
  • Demonstrated excellent communication skills, both oral and written.
  • Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff.
  • Ability to effectively train and develop staff and build team morale.
  • Ability to hold others accountable for following company standards and procedures.
  • Ability to innovate and implement new ideas.
  • Demonstrated effective leadership skills including delegation skills.
  • Ability to meet budgets including labor, food and applicable direct operating costs.
  • Ability to work flexible schedule in order to accommodate business levels.

Jobs Summary

Job Level
Mid-Senior Level / Manager
Job Category
Hospitality and Tourism
Educational Requirement
Completed vocational course
0
Office Address
Fort Bonifacio, Taguig, Metro Manila, Philippines
Industry
Education and Training Consultancy
Vacancy
1 opening
Website
http://www.auskills.com

Feel secure when applying: look for the verified icon and always do your research on a company. Avoid and report situations when employers require payment or work without compensation as part of their application process.

About AUSKILLS INC.

AuSkills is a career solutions company that aims to upskill individuals to compete in the global market. Auskills help candidates to advance in their careers through education, training and migration in Australia. We assess applicants’ formal and non-formal learning and provide workshops and skills gap trainings to attain the international standards. Auskills Inc. believes that internationalisation gives individuals a competitive edge in every growing industry.

People also applied to

  1. Home

Other Recommended Jobs

Apply jobs in

Job Categories:

Related to your search: