Executive Chef - Japanese Cuisine/ Bếp trưởng bếp Nhật

Job Summary – (Role Summary)
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Essential Duties and Responsibilities – (Key Activities of the role)
Takes steps to ensure that outstanding culinary technical skills are maintained
Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Oversees special events and special food promotions
Develops and writes standard recipes Develops new dishes and products
Controls and analyzes, on an on-going basis, the level of the following:
Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with Resort guidelines
Marketing
Costs
Develops with the Training Manager training plans, develops training material in accordance with Resort guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
Attends and participates to other meetings as required by the administrative calendar
Quality and presentation of food products
Condition and cleanliness of facilities and equipment o Guest satisfaction
Sales
Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas
Issuing of food
Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
Outlets
Finance
Sets Food Production and Stewarding goals and develops strategies, procedures and policies
Promotions
Personnel and Training
Recipes
Projects
Works with Human Resources on manpower planning and management needs
Meetings
Material and Equipment
Miscellaneous
Standards
Monitors local competitors and compare their operation with the hotel Food and Beverage operation
Works with Financial Controller in the preparation and management of the Department’s budget
Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment Sets standards of all food and equipment purchases in accordance with Resort guidelines

Problem solving, reasoning, motivating, organizational and training abilities. Good writing skills
Required Skills
Experience
5 years experience as a Japanese executive chef
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
Qualifications
Degree or Diploma in Culinary Skills or related field.
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

- Phụ cấp bữa ăn và đồng phục.
- Môi trường làm việc chuyên nghiệp, năng động và thân thiện
- Cơ hội được đánh giá và thăng tiến cao trong công việc.
- Lương, thưởng hấp dẫn.
- Hưởng đầy đủ các chế độ bảo hiểm theo quy định.

Cập nhật gần nhất lúc: 2022-09-04 09:42:04