Executive Chef - Japanese Cuisine/ Bếp trưởng bếp Nhật

Job Summary – (Role Summary)

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.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit

Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation

Oversees special events and special food promotions

Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

Develops and writes standard recipes Develops new dishes and products

Takes steps to ensure that outstanding culinary technical skills are maintained

Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

Controls and analyzes, on an on-going basis, the level of the following:

o Sales

o Costs

o Issuing of food

o Quality and presentation of food products

o Condition and cleanliness of facilities and equipment o Guest satisfaction

o Marketing

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

Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with Resort guidelines

Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas

Attends and participates to other meetings as required by the administrative calendar

Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

o Recipes

o Finance

o Standards

o Personnel and Training

o Outlets

o Promotions

o Meetings

o Projects

o Material and Equipment

o Miscellaneous

Sets Food Production and Stewarding goals and develops strategies, procedures and policies

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

Monitors local competitors and compare their operation with the hotel Food and Beverage operation

Works with Human Resources on manpower planning and management needs

Works with Financial Controller in the preparation and management of the Department’s budget

- Lương, thưởng hấp dẫn.

- Phụ cấp bữa ăn và đồng phục.

- Hưởng đầy đủ các chế độ bảo hiểm theo quy định.

- Môi trường làm việc chuyên nghiệp, năng động và thân thiện

- Cơ hội được đánh giá và thăng tiến cao trong công việc.

Required Skills

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities. Good writing skills

Qualifications

Degree or Diploma in Culinary Skills or related field.

Experience

5 years experience as a Japanese executive chef

- Gửi CV về địa chỉ email:Tin đã hết hạn

- Ứng tuyển online trên Hoteljob.vn

Kawara Mỹ An Onsen Resort

Địa chỉ : My An Village, Phu Duong Commune, Hue City, Thua Thien Hue Province

Email: Tin đã hết hạn

Hotline: 0234 730 4687