Executive Chef

Job Description

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Job Summary –

Responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products.

Essential Duties and Responsibilities – (Key Activities) 必須の業務と責任（主要な活動）

When managing food hygiene, we are responsible for putting hygiene first in the entire kitchen in order to ensure that we provide excellent food in terms of preparation

Essential Duties and Responsibilities – (Key Activities) (Thorough hygiene management in accordance with HASSP, ISO22000)

Create an organization that ensures smooth and effective cooking operations in accordance with facility operating standards.

Ensure profitability according to pre-set operating budgets.

Create an environment where guests can receive the highest quality food and service.

Operate responsibly to maximize the use of the kitchen for higher profits without sacrificing the health of the restaurant or its employees.

Test, develop, and propose recipes that highlight the food served in the restaurant and review them throughout the hotel.

Comply with the rules of the insurance office under the jurisdiction of the Ministry of Health, Labor and Welfare regarding the storage, preparation and service of food in the restaurant.

Always strive to maintain the quality of ingredients in the restaurant to avoid complaints from guests.

Strive to develop young talent in both cooking and business skills and serve as a role model.

Create a productive kitchen organization based on your needs.

HASSP、ISO22000に則った衛生管理の徹底）

Required Skills :

General Skills : Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills : Demonstrated project management experience in organizing, planning and executing large scale projects from conception to implementation.

Experience in coaching and developing people. Oral and written communication skills for presenting and discussing technical information to establish trust, influence, and gain understanding with others. Knowledge of hotel / resort operations management including quality, operations, and marketing / sales principles. Experience with knowledge of hospitality systems and software with a positive attitude towards niche markets in the luxury / ultra-luxury market. Understanding hospitality industry trends, performance metrics, and language. Work with your supervisor to conduct financial analysis (profit and loss, cash flow, etc.) to drive revenue and make decisions that impact the financials of the business.

Must be able to perform job duties with attention to detail and accuracy. Prioritize, organize, and follow up. Think clearly, remain calm, and use good judgment to solve problems. Follow instructions thoroughly. Understand guest service needs. Work collaboratively with colleagues as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and related hotel data.

General Skills : Technical Skills :

Qualifications –資格

Bachelor's degree in culinary arts, hotel management, business, or related work field, or an equivalent combination of education and work-related experience.