Chef de Partie - Associates Cafeteria / シェフ・ド・パルティ従業員食堂

Job Description

below.

HASSP 、 ISO22000 に則った衛生管理の徹底 )

• HACCP / ISO22000 ）、お客様への配食・配膳を安全に、無駄なく、迅速かつ確実に行える知識と技術を有します。

5 年以上の経験

Job Summry

Ensure excellent food preparation and presentation, follow the methods and systems of your superiors at the restaurant you belong to, and be sure to consult and report any problems you may have and find the best solution.

Essential Duties and Responsibilities

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

Be part of a team that understands and continues to operate the organization to ensure that cooking operations are carried out smoothly and effectively in accordance with facility operating standards.

Work as a team to recognize and profit from pre-set operating budgets.

Assist in creating an organizational environment conducive to providing guests with the highest quality food and service.

Work with your team to maximize the use of the kitchen for high profits.

When creating menus and prototyping at the restaurant in charge, support and collaborate with your superiors, and everyone cooperates 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.

Always ensure the quality of ingredients and hygiene in the restaurants in charge to avoid complaints from guests. If you are unsure, always consult your supervisor.

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

Required Skills – General skills :

Must be able to perform tasks accurately, identify priorities, stay organized, maintain clear thinking and calm, use good judgment to resolve problems, and promptly report to superiors. Always consult and abide by company rules.

Understand guest service needs. Work as a team member as part of an organization.

Maintain the confidentiality of guest information and related hotel data.

Technical skills : Having the knowledge and skills to ensure that hygiene is first (HACCP / ISO22000) and that food delivery and serving of food to guests can be done safely, without waste, quickly and reliably.

Experience in coaching and developing subordinates and his skills in technical knowledge exchange, verbal and written communication 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.

Cooperate with the promotion of profits and always understand the management of sales, cost accounting, budgets, profits, etc. that affect finances.

Language : Required to speak, read and write English, with fluency in other languages preferred.

Qualifications

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

Self-improvement to obtain the above licenses.

5 years of experience in a luxury hotel or fine dining kitchen.