SOUS CHIEF

The Penthouse Residence Co,.ltd
  • Ad ID : 3027916
  • Locations : Phnom Penh
  • Posted On :
  • View : 460

Description

  • Job TypeFull-time

1. General Tasks

Sous Chief cook is assigned as a head of all section within kitchen operating. Sous Chief cooks report to Executive chef and also be responsible for arranging, organizing and managing assigned section efficiency.

Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager, ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with other using clear and professional language; answer telephone using appropriate telephone etiquette. Develop and maintain positive working relationships with others.




2. Essential Responsibilities

1. Directly responsible for all kitchen culinary areas, ensuring a smooth running, profitable operation within the framework of the location.

2. Maintaining the all cuisine concepts and standards for food preparation and presentation.

3. Enforcing the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

4. Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.

5. Ensuring all standard, checklist are correct and filed correctly and ready for audits at anytime.

6. To accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.

7. Being responsible for all accounting and billing procedures within the culinary operation.

8. Enforcing operational standards that are reviewed periodically and then updated and improved.

9. Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.

10. Ensuring the efficient scheduling of employees.

11. Being responsible for the accurate supervision of the employee time control and payroll systems by working with the Executive Chef, accounting and human resources department.

12. Developing and implementing manager, supervisor & employee training plans on a quarterly basis in conjunction with human resources department.

13. Conducting departmental daily training programs.

14. Training subordinate managers, supervisors and the correct process of progressive discipline.

15. Assisting in conducting an effective monthly employee meeting with minutes forwarded to the OM, F&B and HRD.

16. Being responsible for maintaining outlet safety at all times.

17. Being responsible for asset management of all outlet properties and facilities.

18. Conducting a preventative maintenance inspection on a monthly basis.

19. Promoting positive inter-departmental relations through candid communication and cooperation.

20. Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.

21. Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.

22. Performing other duties as assigned by the supervisor

Tel: (855)96 4939255
Email:


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