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Sous Chef - BOH Kitchen / スーシェフ

Rosewood MiyakojimaJapan

22日前

職務内容の詳細

Job Description

below.

HASSP、ISO22000に準拠した衛生管理の徹底)
HACCP / ISO22000）を徹底し、食品を安全に、無駄なく、迅速かつ確実にお客様にお届けするための知識とスキルを持っている必要があります。
8 年以上の経験

Job Summary

In order to ensure excellent food preparation and presentation, follow the supervisor's system at the restaurant in charge and consult with and report to the Executive Chef in your absence.

Essential Duties and Responsibilities

In terms of food hygiene, you will be responsible for the restaurant operations you are responsible for, ensuring that we provide excellent food in terms of preparation and presentation.

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

Create an organization that ensures that cooking operations are carried out smoothly and effectively in accordance with facility operating standards.

Strive to ensure that operations are profitable according to pre-established operating budgets.

Working with your supervisor and taking into account the workload and skills of the restaurant and its employees, you will maximize the use of the kitchen to generate efficient profits.

Collaborate in creating an organizational environment where guests receive the highest quality food and service.

Work responsibly with your supervisor to maximize the use of the kitchen to generate high profits without sacrificing the health of the restaurant or its employees.

When creating menus and prototyping at the restaurant in charge, take the initiative in supporting and collaborating with the manager, and strive to create a wonderful menu.

Strive to maintain compliance with health insurance offices under the jurisdiction of the Ministry of Health, Labor and Welfare regarding the storage, preparation and service of food within the assigned restaurant.

At the restaurant you are in charge of, always ensure the quality of ingredients and hygiene to avoid complaints from guests, and serve as a role model for your subordinates.

Cooperate in creating a system for following up and training young human resources in both cooking and business skills.

Take the lead in coordinating kitchens with restaurants other than those in charge as necessary.

To assure that the culinary operation runs smoothly and effectively in accordance to the All other duties as required.

Required Skills -

General skills :

Must be able to perform job duties with attention to detail and accuracy. Identify, organize, and follow up on priorities. Possess clear thinking skills, remain calm, use appropriate judgment to solve problems, promptly consult with superiors, and always abide by company rules.

Understand guest service needs. Work together as a team member.

Be responsible for all actions taken in the absence of your supervisor and promptly report as necessary.

Maintain the confidentiality of guest information and related hotel data.

Technical skills : Must have the knowledge and skills to deliver food to guests safely, without waste, quickly and reliably, with hygiene first (HACCP / ISO22000) in place.

Experience in coaching and developing subordinates and technical knowledge exchange, verbal and written communication skills to gain trust and understanding with colleagues.

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. Trends in the hospitality industry, performance indicators, language used in the hospitality industry.

Language : English conversation, reading and writing of cooking terminology in the kitchen is required, but self-improvement is required to learn other languages as well.

Qualifications

It is desirable to have a chef's license, nutritionist license, special cooking license, blowfish license, and hygiene management supervisor qualification.

Licenses & Certifications : Self-study to obtain the above license

Experience : Minimum eight years’ kitchen experience in a luxury hotel

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Sous Chef • Japan