Japanese Head Chef

Khách sạn LOTTE Sài gòn

Overview:

·    Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

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

Responsibilities:

·       Participate in the planning and costing of menus

·       Develop and write standard recipes

·       Develop new dishes and products

·       Ensure that outstanding culinary technical skills are maintained

·       Assist with organizing special events and special food promotions

·       Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

·       Maintain a hygienic kitchen

·       Clean the kitchen and equipment

·       Maintain personal hygiene

·       Supervise and Training of assigned employees

·       Works with Chef De Cuisine/ Executive Sous Chef in manpower planning and management needs

·       Works with Chef De Cuisine/ Executive Sous Chef in the preparation and management of the Department’s budget

·       Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

·       Perform any other duties which may be assigned by the management from time to time.

·       Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

·       Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

·       Maintains positive guest and colleague interactions with good working relationships.

·       Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

·       Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

·       Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.

·       Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

·       Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

·       Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

·       Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

·       Directs food apportionment policy to control costs.

·       Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

·       Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

·       Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

·       Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

·       Ensures effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.

Requirement:

•        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.

•        Diploma or Vocational Certificate in Culinary Skills or related field.

•        3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

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