The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
He / she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.
The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Wyndham standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-
on report and food cost report.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business.
In some locations around the world, Wyndham Hotel Group manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotel Group performs recruiting and hiring functions on behalf of the owner.
I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotel Group where Wyndham Hotel Group is serving only as the recruiter and will not be my actual employer.
Dolce Sitges, primer centro de conferencias y reuniones de Dolce Hotels & Resorts en España, selecciona un / a 2º Jefe de Cocina / Área Chef para Cuarto Frío.
Perfil requerido para el puesto de trabajo :
Experiencia demostrable en hoteles de 5* como Área Chef y en gestión de equipos de 5 o más personas (mínimo 3 años).
Experiencia demostrable en restaurantes gastronómicos (mínimo 2 años).
Conocimiento y certificación en gestión de programas de APPCC.
Estudios de hostelería o cursos de especialización.
Nociones de informática aplicada a gestión de cocina.
Conocimiento de la operativa diaria del departamento.
Fecha prevista inicio : enero 2019.