Demi Chef

FILINVEST COMPANY: TIMBERLAND HIGHLANDS RESORT



In accordance with the policies, procedures, and standards of Chroma Hospitality Inc. and Timberland Highlands Resort, Rizal, and under the direct supervision of the Chef de Partie, this position is responsible for coordinating, supervising, and participating in the preparation within the assigned Kitchen, ensuring that the quality of work conforms with the standards set by the Executive Chef.

SCOPE AND RESPONSIBILITIES

MEETS AND EXCEEDS CUSTOMERS AND TEAM MEMBERS' EXPECTATIONS

1. Establishes and communicates customer service objectives which support achievements of Timberland's Mission and Vision.
2. Monitors customer service levels and counsels employees with alternative methods of responding to customer requests.
3. Determines customer delight level and needs by reviewing comment cards and talking to customers regularly.
4. Provides staff with the skills training to be able to provide value-added service to customers.

MEETS AND EXCEEDS EXPECTATIONS OF EMPLOYEES BY UTILIZING LEADERSHIP SKILLS AND MOTIVATION TECHNIQUES in ORDER TO MAXIMIZE EMPLOYEE PRODUCTIVITY AND SATISFACTION OF DIRECT REPORTS

1. Develops and implements strategies to achieve Employee Satisfaction Index goals.
2. Creates a positive work environment for all employees.
3. Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs, and allowing these needs to be met.
4. Orients and trains qualified employees.
5. Conducts effective employee meetings and counseling sessions.
6. Determines, communicates, and monitors achievement of standards of performance on timely basis

ENSURES THE PREPARATION AND SERVICE OF HIGH-QUALITY FOOD PRODUCTS

1. Monitors food preparation, presentation, and timing in accordance with standard recipes.
2. Monitors Senior Chefs orders.
3. Controls the food dispense area during meal periods.
4. Assists in food preparation as needed or as required.

MONITORS THE LEVEL OF CUSTOMER SATISFACTION

1. Analyses customer feedback on food quality and serving timings.
2. Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.

EXCEEDS CUSTOMER SATISFACTION AND MAXIMIZES RETURN CUSTOMERS

1. Meets customers whenever possible.
2. Practices maximum flexibility and creativity when dealing with special customers.

SETS AND MAINTAINS KITCHEN SERVICE STANDARDS OF PERFORMANCE, POLICIES, AND PROCEDURES

1. Clearly describes standards.
2. Constantly compares performance to standards.
3. Clearly explains policies and procedures to all staff.
4. Ensures complete staff compliance to policies.

LEADS THE TEAM

1. Upfront, hands-on, visible leadership.

MOTIVATES EMPLOYEES

1. Provides positive feedback and reinforcement.
2. Practices effective listening.
3. Seeks out employees concerns and offers assistance.

COACHES, COUNSELS, DISCIPLINES EMPLOYEES

1. Logs specific incidents.
2. Sets time aside to offer advice.
3. Implements consistently and fairly Resort discipline practices.

DETERMINES PRIORITIES, SETS GOALS, AND FOLLOW-UPS

1. Prepares monthly action plan.
2. Prepares daily to-do list.

MONITORS AND CONTROLS

1. Prepares Attendance Sheets.
2. Prepares shift rosters.

PRACTICES COST CONTAINMENT MEASURES

1. Minimizes wastage/spoilage reports.
2. Briefs employees on wastage loss/savings.

PREPARES ACCURATE FORECASTS FOR MANNING, EXPENSES, FOOD COSTS, AND GOP

1. Maintains statistics.
2. Assists with cost projections based on inflation rate, spending power of customer, and supplier costs.

PREPARES BUDGET FOR OPERATING EQUIPMENT, CAPEX

1. Maintains file of equipment needed and obtains quotations for submission to Executive Chef as per resort budget process.

ENSURES EFFECTIVE UPSELLING

1. Trains relevant staff on all new products, promotional menu items.

OPTIMIZES OPPORTUNITIES FOR MARKETING THE OUTLET

1. Assists in creating new menus and promotional items based on the outlets clientele and marketing analysis.
2. Presents suggestions to Executive Chef and Sous Chef.

GENERAL RESPONSIBILITIES

1. Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
2. Performs all duties and responsibilities in a timely and efficient manner in accordance with established Resort policies and procedures to achieve the overall objectives of this position.
3. Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities.
4. Maintains a favorable working relationship with all other Resort employees to foster and promote a cooperative and harmonious working climate.
5. At all times, projects a favorable image of Timberland Highlands Resort to the public.
6. Performs any other duties and tasks that may be assigned by immediate superiors from time to time.