Banquet Sous Chef

Job Number :

Chinese Banquet Sous Chef (HOT0BLQX)

Work Location :

DoubleTree by Hilton Melaka, 23 Jalan Melaka Raya, Melaka, TBD

A Banquet Chef assists in cooking and food presentations according to the standards set by the hotel and ensures the smooth operation in the cooking section of the kitchen.

What will I be doing?

• Responsible for the preparation, cooking and presentation of food in the cooking section.
• Ensure that all ingredients and equipment are assembled prior to service.
• Cook all food items.
• Ensure smooth running of the cooking section during operation.
• Prepare all food items according to standards set by the Chinese Head Chef.
• Ensure proper handling of groceries and perishable food items.
• Keep working area, stove and equipment clean and in good condition.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends, making recommendations for appropriate adjustments to kitchen operations accordingly.
• Participate in the planning and costing for menus.
• Ensure that outstanding technical culinary skills are maintained.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within hotel operations.
• Correct usage of all equipment, tools and machines.
• Assist in inventory taking.
• Knowledgeable about hotel’s events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tasting and photo taking.
• Have an open-minded approach to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the Executive Chef on any issues and take appropriate action.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chinese Chef.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes with the help of the Chinese Head Chef.
• Select team members who display qualities and attributes reflecting department standards.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and take the necessary steps to maintain the highest possible standards in this area.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

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