[NORIBOI] Chef de partie - Omakase Chef

Responsible for the operation of the kitchen to meet the standards set by the company.
Performance of other&039;s tasks assigned by the Head chef.
Always ensure food hygiene and safety in the Kitchen.
Plan, track and execute purchasing/ingredients/food so that kitchen operations are guaranteed to run smoothly.
Performing monthly,daily inventory and reporting to the Head chef.
All the equipment like gaz,chiller,freezer, AC, lighting, and other equipment is working and in good condition.
Maintain good body hygiene and grooming,Uniform.
Train and guide new employees.
Make suggestions to improve and enhance the quality of the dishes as well as the operation of the kitchen.
Observing and reporting daily complaints, and staff performance directly to the Head chef.
Ensure the food quality is good according to the company SOP.
Managed staff roster.

Ability to Co- op working with other departments, management, problem- solving, training and maintaining a high quality of service.
Good English communication, Japanese is preferred.
Knowledge about Japanese cuisine (omakase)
Following company policy, rules, and SOPs.
Ability to use computer to report.
Ability to work overtime if required, working on a holiday, Tet.
Responsible for assigning kitchen assistants to clean the area before and after service hours. Replace the job role if the head chef or kitchen staff is on leave or compensatory leave.

Discount for staffs members
Full benefit according to the provision of Law and State
Service charge
x3 basic salary + 1 compensation leave when working on public holiday
Team building, Staff party
Competitive Salary
Slip shift allowance

Cập nhật gần nhất lúc: 2024-07-30 23:50:04