Chuyển đến nội dung

Menu chính. Nhấn phím enter hoặc phím cách để mở rộng và phím thoát để thu gọn

Chef de cuisine / シェフ・ド・キュイジーヌ(ADD,IRD)

Thông tin chung

Quốc gia/Khu vực
Nhật Bản
Tỉnh/Thành phố
Okinawa
Vị trí
Rosewood Miyakojima
BỘ PHẬN
Ẩm thực - Bếp
Loại công việc
Toàn thời gian vô thời hạn

Mô tả công việc

主要な責務：仕事の概要・食品の準部と盛り付けに於いて優れた料理を保証する 為、担当レストラン業務の責任を負います。上司不在時には、各シェフとの連携 を取り合い、スムーズな運営に注力する。また上司への報告は怠らず必ず報告・ 相談をする。

必須の業務と責任（主要な活動)
  • 食品衛生では、食品の準備と盛り付けにおいて優れた品質を保証するレストラン の運営を担当します。 
  • 重要な職務と責任 – (主な活動) (HASSP、ISO22000 に準拠した衛生管理の徹底) 
  • 調理業務が施設運営基準に基づき円滑かつ効果的に行われるよう組織を構築する。
  • 事前に設定された運営予算に従って、運営が確実に収益を上げられるように努め ます。
  • ゲストが最高品質の食事とサービスを受けられる環境を作ります。
  • レストランや従業員の健康を犠牲にすることなく、キッチンを最大限に活用して 収益を最大化するよう責任を持って運営します。
  • 担当店舗の料理を引き立てるレシピを試作・開発・提案し、上司と相談します。 協力する
  • 割り当てられたレストラン内での食品の保管、調理、サービスに関して、厚生労 働省の管轄区域の遵守を維持します。
  • 担当レストランではお客様からのクレームがないよう、常に食材の品質維持に努 めます。
  • 料理とビジネススキルの両方において若い才能の育成に努め、模範となるよう努 めます。
  • 必要に応じ担当部署外にもサポート体制を整える
一般的なスキル
  • 細部まで正確に注意して職務を遂行できなければなりません。 優先順位を付け、 整理し、フォローアップします。 明確に考え、冷静さを保ち、適切な判断を下 して問題を解決してください。 指示には徹底的に従ってください。 ゲストサー ビスのニーズを理解する。 チームの一員として同僚と協力して働きます。 最小 限の監督のもとで作業してください。 ゲスト情報および関連するホテルデータ の機密性を維持します。 技術スキル 
  • 構想から実装までの大規模プロジェクトを組織、計画、実行する実証済みのプロ ジェクト管理経験
  • 人々の指導と育成の経験。 他者との信頼、影響力を確立し、理解を得るために 技術情報を提示および議論するための口頭および書面によるコミュニケーショ ン スキル。 品質、運営、マーケティング/販売原則を含むホテル/リゾートの運 営管理に関する知識。 高級/超高級市場のニッチ市場に対して積極的な姿勢を持 ち、ホスピタリティ システムとソフトウェアの知識を備えた経験。 ホスピタリ ティ業界のトレンド、パフォーマンス指標、言語を理解する。 上司と協力して 財務分析 (損益、キャッシュ フローなど) を実施し、収益を促進し、ビジネスの 財務に影響を与える意思決定を行います。
  • 言語: 英語を理解し読み書も必要ですが、他言語も話せることが望ましい
  • 調理師免許、栄養士免許、特殊調理師免許（ふぐ免許、衛生管理者資格など持っ ていることが望ましい上記の資格取得を自己研鑽し取得が望ましい 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 HASSP, 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)

Giới thiệu về chúng tôi

The resort’s 55 villa accommodations will feature private pools, landscaped gardens and unobstructed sea views. Conceived by Netherlands-based Studio Piet Boon, the architecture and interiors are seamlessly designed to immerse guests in the natural surroundings and express harmony with the island through the extensive use of local materials. Mitsubishi Jisho Sekkei Inc. is providing local architectural expertise and support in realizing the design vision. Four restaurants and bars will include relaxed beachfront concepts showcasing fresh seafood, prized island-raised beef, locally distilled spirits and craft beer. With a stunning seascape as a backdrop, the resort’s indoor and outdoor event venues will host unforgettable destination weddings and private celebrations. On-site recreation will include a standalone Rosewood Explorer’s Club, Rosewood’s program for younger guests designed to inspire creativity and imagination, encourage adventure, discovery and social responsibility through unique experiences attuned to the destination. Asaya, Rosewood’s pioneering integrated wellness concept, will offer treatment rooms set amid private gardens, indoor and outdoor hydrotherapy facilities and a menu of programs and services influenced by local healing traditions. Beyond the resort, guests will discover an abundance of vividly picturesque sites, from the majestic natural stone arch of nearby Sunayama beach to the perfectly poised lighthouse at Higashi-Hennazaki Cape (a nationally designated “Place of Scenic Beauty”) and the seven-kilometer stretch of Yonaha Maehama, regularly ranked as Japan’s best beach and renowned for its cinematic sunsets. Even a brief sojourn will reveal distinctive customs, culture, dialects, cuisine and crafts as well as the beguiling ways of the Okinawan uchinanchu (“sea people”) who inhabit the island.