Jr. Sous Chef – Benjarong (Thai Cuisine)

Join to apply for the Jr. Sous Chef – Benjarong (Thai Cuisine) role at Dusit Hotels and Resorts in Davao 1 month ago Be among the first 25 applicants Join to apply for the Jr. Sous Chef – Benjarong (Thai Cuisine) role at Dusit Hotels and Resorts in Davao Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness. Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation Helps the Chef de Cuisine/Sous Chef with menu planning, inventory, and managing of supplies. The Jr. Sous Chef also assists in ensuring the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules. Supervises and monitors the quality of all food prepared in the kitchen under the supervision of Chef de Cuisine/Sous Chef. Checks constantly for its taste, temperature, and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.) Relays orders to the line cooks and ensures that the team works together to get all the orders right and get them out promptly. Maintains ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc. Ensures all cooks have all necessary ingredients, equipment, and recipes. Ensures all food is consistently prepared and presented according to company standards. Takes on administrative or other necessary tasks as laid out by Chef de Cuisine/Sous Chef, such as recording inventory, and following up on orders with purveyors. Aids in maintaining portion sizes, and testing new recipes. Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures. Assists Food Service Coordinator in maintaining cleanliness and organization in kitchens and food storage areas. Aids in identifying and analyzing ongoing staff training needs throughout the year. Provides feedback on weekly menu changes. Familiar with the hotel’s emergency procedures. Participates in interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension procedures to ensure appropriate staffing and productivity, in coordination with the Chef de Cuisine/Sous Chef and relevant department heads. Conducts daily briefing and de-briefing in the absence of the Chef de Cuisine/Sous Chef. Proposes effective duty schedules to ensure sufficient manpower according to business volume. Conserves energy and water without compromising guest experience and comfort. Manages and reduces food waste through thorough analysis and staff behavior changes. Performs other tasks as assigned by the Chef de Cuisine/Sous Chef. #J-18808-Ljbffr