Arthur Bunyi Email and Phone Number

Assist in preparation of menus - Working as part of a kitchen team, prepare, cook and present food ready for service on a daily basis, ensuring consistency of presentation and production amounts. - Assist in the ordering of food stocks to ensure kitchen has adequate Stocks.- Ensure food safety from preparation to service - Provide supervision to other staff working within the kitchen as required. - Ensure the removal of all food and packaging waste from kitchens in a hygienic and safe manner.-Helping the Sous Chef and the Head Chef to develop new dishes and menus.-Ensuring you and your team have high standards of food hygiene and follow the rules of food safety.-Monitoring portion and waste control to maintain profit margins.

Duties and Responsibilities:             .To mentor and train the cooks and other kitchen                         staff on proper food handling, storage, and                                                     preparation so that they are able to consistently produce food of high quality.               .To train the head chef that will be hired by the organization               .To construct/design the menus, create new recipes, and to improve existing ones as to flavor and aesthetics, in coordination with management.               .To analyze, develop, and manage the food preparation process, proper and hygienic food storage, and other relative activities in a cost-effective manner, minimizing wastage.               .To develop and maintain a systematic flow in the kitchen to ensure order and timely delivery of food orders to the customers.               .To ensure that all food preparation is strictly in accordance with the food safety and health standards, and proper food handling procedures.               .To oversee kitchen staff and guide them in preparing / cooking existing and new recipes accurately, with high level of quality, appearance and consistency.               .To inspect raw and cooked food items to make sure that the highest quality of food products are prepared and served.               .To prepare and cook foods as requested by customers at the restaurant or during functions/events, in accordance with established recipes in a timely and consistent manner.               .To effectively delegate task among the kitchen staff and ensure proper turnover or remaining orders or any unfinished tasks to the next personnel on duty.               .To regularly check availability of ingredients and kitchen supplies and to promptly request for replenishment.                .To be able to source ingredients and establish good connection with suppliers.

Job Summary:               .In accordance with the policies, procedures, and standards of The Monarch Hotel and under the supervision of the Executive Sous Chef, the Sr. Sous Chef key responsibilities are to assist the Executive Sous Chef in the kitchen operation and ensure company’s reputation for food quality is maintained during the Grand Opening. Committed to deliver high standards of food hygiene and follow the rules of health and safety, monitoring portion and waste control at all times and any other related to kitchen concerns that may be assigned to you.

• In accordance with the policies, procedures and standards of MRL (Melco Resorts Leisure Philippines/City of Dreams Manila), the Sous Chef 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 quality, service, finance, operations and human resources aspects of his/her department while maintaining clear communications throughout. He /She is also responsible for sustaining and implementing the MRL (Melco Resorts Leisure Philippines/City of Dreams Manila) 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 supports the Chef de Cuisine in taking full operational management accountability of the department.• The Sous Chef is responsible to assist his Chef de Cuisine to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.• Maintain clear communications with his Chef de Cuisine, 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 food 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 and hotel standards.• Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office

-fine dining, buffet, etc.-maintains hygiene and sanitation in the work areas-grilling, roasting, making sauces and desserts - practice food safety management system,USPH,HACCP -market listing, menu planning and costing - as Sous chef, assigned to supervise CDP to practicums -help them and shared to them all I have learned in the kitchen-handled guests, VIP’s, clients in a professional and in a warm way of communication

- Assist in preparation of menus - Working as part of a kitchen team, prepare, cook and present food ready for service on a daily basis, ensuring consistency of presentation and production amounts. - Assist in the ordering of food stocks to ensure kitchen has adequate Stocks.- Ensure food safety from preparation to service - Provide supervision to other staff working within the kitchen as required. - Ensure the removal of all food and packaging waste from kitchens in a hygienic and safe manner.-Helping the Sous Chef and the Head Chef to develop new dishes and menus.-Ensuring you and your team have high standards of food hygiene and follow the rules of food safety.-Monitoring portion and waste control to maintain profit margins.