PM Sous Chef
Operate Kitchen department within budgetary guidelines and in response to actual conditions Assist in the development and implementation of policies and controls on issues relating to Kitchenoperations to include reduction of waste, spoilage and breakage; food handling and sanitation;recipe, portion control and specifications etc.
Control food cost by training kitchen staff on the proper methods of food preparation and handling,by training kitchen, banquet, restaurant and steward associates on how to handle leftover fooditems, and by making creative use of leftover food.
Complete or assist with the administrative duties associated with personnel and payroll matters in atimely manner.
Ensure that all kitchen/steward associates consistently adhere to uniform, groomingand appearance standards.
Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.
Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.
Comply with all recipes and product specifications and assure that staff does the same.
Maintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations.
Attend meetings as scheduled and meet regularly with kitchen staff.
Maintain effective working relationship with food and beverage management staff and hotel departments.
Conduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.
Assist in menu development.
Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.
Prepare reports, proposals and other communications as assigned.
Recommended Skills Administration Catering Activity And Reception Organisation Communication Foods Maintenance Problem Solving Estimated Salary: $20 to $28 per hour based on qualifications.
Control food cost by training kitchen staff on the proper methods of food preparation and handling,by training kitchen, banquet, restaurant and steward associates on how to handle leftover fooditems, and by making creative use of leftover food.
Complete or assist with the administrative duties associated with personnel and payroll matters in atimely manner.
Ensure that all kitchen/steward associates consistently adhere to uniform, groomingand appearance standards.
Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.
Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.
Comply with all recipes and product specifications and assure that staff does the same.
Maintain effective communication within Kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations.
Attend meetings as scheduled and meet regularly with kitchen staff.
Maintain effective working relationship with food and beverage management staff and hotel departments.
Conduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.
Assist in menu development.
Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.
Prepare reports, proposals and other communications as assigned.
Recommended Skills Administration Catering Activity And Reception Organisation Communication Foods Maintenance Problem Solving Estimated Salary: $20 to $28 per hour based on qualifications.
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