Italian Chef de cuisine / シェフ・ド・キュイジーヌ(オールディダイニング)

Job Description

below.

HACCP、ISO22000 に準拠した衛生管理の徹底)

Experience / 経験 高級または超高級環境でのキッチンでの 8 年以上の経験。 5 つ星ホテルまたは ハイエンドレストランでの同様ポジションでの最低 5 年以上の経験.

Job Summary

Responsible for restaurant operations to ensure excellence in food preparation and presentation. When the boss is absent, he works closely with each chef, Focus on smooth operations. Also, be sure to report and consult with your superiors.

Essential Duties and Responsibilities

In Food Hygiene, you will be responsible for restaurant operations to ensure that food is of excellent quality in preparation and presentation.

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

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

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

Test, develop, and propose recipes that highlight the dishes served at the restaurant you are responsible for and discuss them with your superiors.collaborate

Maintain compliance with the Ministry of Health, Labor and Welfare's jurisdiction regarding the storage, preparation and service of food within the assigned restaurant.

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

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

As necessary, take the lead in coordinating the restaurant and kitchen operations other than those in charge.

Required Skills – General skills :

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.

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.

Language : Understanding and reading English is required, but it is desirable to be able to speak other languages as well.

Qualifications – It is desirable to have a chef's license, a nutritionist's license, a special cooking license (such as a puffer fish license, or a hygiene management supervisor qualification)