Sous Chef – Dim Sum

Job description / Role

Position Summary

In accordance with the policies, procedures and standards of Melco Crown Philippines, the Sous-Chef – Dim Sum is accountable for ensuring that the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Responsible in assisting the Chef De Cuisine for all duties pertaining to quality, service, finance, operations and human resource aspects of his/her department while maintaining clear communications through-out. He/She is also responsible for sustaining and implementing the MCE Leisure (Philippines) Food and Beverage vision, standards and objectives by leading and managing teams to produce a consistently high standard of cuisine and within the financial and business metrics provided by Senior Management. The Sous-Chef – Dim Sum supports the Executive Chef -Chinese in taking full operational management accountability of the department.

Primary Responsibilities:

- The Sous Chef- Dim Sum is responsible to assist his Executive Chef-Chinese to manage and lead his designated culinary team in producing the finest culinary experiences pertaining to the Dim Sum section of the Chinese kitchen, and control all aspects of the respective kitchen.
- Maintain clear communications with his Executive Chef-Chinese, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
- To manage the kitchen team to produce consistently high quality Dim Sum, Chinese Desserts, production and presentation in his outlet and the hotel, always meeting agreed standards.
- He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
- Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation.
- Ensure the department trainers plan and implement continuous effective training for culinary employees.
- Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
- Assist his Executive Chef-Chinese in the planning of activities, promotions, menu implementations according to the annual plans.
- Attends meetings in absence of his Executive Chef-Chinese and ensure that all designated action points from daily chef briefings or monthly operational meetings are being followed by the individuals concerned.
- Responsible for upholding all standards and daily operations of his kitchen in conjunction with his Executive Chef-Chinese. Resume leadership role in the absence of his Executive Chef-Chinese.
- Co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation.
- Create and develop new dishes and recipes together with his Executive Chef-Chinese, by keeping up with the latest market trends.
- Ensure disciplinary and grievance procedures are properly adhere to, following hotel policy and recorded accordingly.
- Prepare evaluation report for his employees as required by policy and procedure.
- Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s
- Ensure the food cost of his kitchen is in line with budget as well as kitchen operating supplies, and kitchen energy costs.
- Prepare and control of daily and weekly market list.
- Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs.
- Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
- Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
- Constantly strive to reduce energy consumption through awareness.
- Conduct weekly inspections and walk through of all kitchens, together with Engineering and Stewarding Departments, monitoring maintenance and ensuring good working order of operating equipment, and clean hygienic kitchen with documented follow-ups.
- Report accidents, injuries and unsafe work conditions to direct supervisors.
- Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer.
- Be understanding of the labour budget of the kitchen department.
- Abide to all rules, regulations, policies and procedures of the hotel.
- Maintain positive relations with other staff and departments.
- Capable to perform repetitious duties.
- Perform other reasonable job duties as assigned by direct supervisors from time to time

Requirements

Experience

- 5 – 7 years working experience in a Dim Sum section of a Chinese restaurant/hotel/casino industry.

Education

- College diploma or equivalent professional training.

Skills/Competencies

- Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
- Follow the correct safe manual handling and lifting techniques.
- Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.
- Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.
- Ability to stand and / or walk for an extended period of time during the shift.
- Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.
- Ability to read and communicate in English.
- Computer literate in Microsoft Office software (e.g PowerPoint, outlook)
- Knowledgeable in SWS system.

About the Company

Melco Crown (Philippines) Resorts Corporation (PSE: MCP) is a subsidiary of Melco Crown Entertainment Limited (SEHK: 6883; NASDAQ: MPEL), a developer and owner of casino gaming and entertainment casino resort facilities in Asia.

Melco Crown Philippines is currently developing City of Dreams Manila, an integrated resort in Manila, which is expected to open in 2014 and have six hotel towers, including an approximately 260-room Crown Towers hotel, the 321-room trendsetting Nobu Hotel Manila and other hotel with VIP and five-star luxury rooms, numerous specialty restaurants and bars, gaming facilities, a multi-level car park, as well as three separate entertainment venues, including Manila’s first branded Family Entertainment Center, a live performance central lounge inside the casino and a night club situated at the Fortune Egg – a unique domelike structure expected to become an iconic landmark in this part of town.