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Chef de Partie (Associates Cafeteria ) / シェフ・ド・パルティ従業員食堂

Información general

País/Región
Japón
Provincia/Ciudad
Okinawa
Ubicación
Rosewood Miyakojima
Separador
Alimentos y bebidas: culinaria
Tipo de trabajo
Permanente a tiempo completo

Descripción del trabajo

Fluency in Japanese is a requirement for this role.
Please find the English Job Description below.

仕事概要

主要な責務：仕事の概要・食品の準備と盛り付けに優れた料理を保証する為、所属するレストランでは、上司のやり方やシステムに従い、困った際には必ず相談、報告をして最善策で解決する。

必須の義務と責任 – (主要な活動)

  • 食品衛生では、準備と盛り付けにおいて安全な料理提供をゲストに約束するため、担当レストラン業務に責任を持って従事します。 必須の義務と責任 – (主要な活動) （HASSP、ISO22000に則った衛生管理の徹底)
  • 施設の運営基準に従って、調理業務がスムーズかつ効果的に行われることに徹底した組織を理解し運営を継続するチームの一人となる
  • 事前に設定された運営予算を認識し、収益を上げられるようにチームとして、努力する。
  • ゲストへの最高品質の食事とサービスを受けられるような組織環境作りに協力をする。
  • 高利益を得るために厨房を最大限に活用することをチームと共に運営する。
  • 担当レストラン内でのメニュー考案や試作時には、上司へのサポートと連携を行い、素晴らしいメニューが出来る事に皆で協力する事。
  • 担当レストラン内の食品の保管、調理、サービスに関する厚生省労働省管轄での保険所の遵守を維持することに努める
  • 担当レストラン内では、ゲストから 苦情を起こさないように常に食材クオリティや衛生管に徹底する。分からないときは必ず上司へ相談する。
  • 料理スキルとビジネススキルの両方において若手人材へのフォロー及び育成の体制づくりにも協力する。

一般的なスキル

必要なスキル

  • タスクを正確に実行し、優先順位を特定し整理整頓、適切な考えと冷静さを維持し、適格な判断力を使って問題を解決し、すぐに上司に報告できる必要があります。 必ず社内ルールと相談し、遵守してください。
  • ゲスト サービスのニーズを理解し 組織の一員としてチームメンバーとして働きます。
  • 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：衛生を第一に（HACCP/ISO22000）、お客様への配食・配膳を安全に、無駄なく、迅速かつ確実に行える知識と技術を有します。
  • 部下の指導と育成の経験、および同僚との信頼と理解を得るための技術的な知識の交換、口頭および書面によるコミュニケーションのスキル。 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、ホスピタリティ業界で使用される言語.
  •  利益の増進に協力し、財務に関わる売上、原価計算、予算、利益等の管理を常に把握する。
  • 言語: 英語の会話、読み書きが必要ですが、他の言語に堪能であることが望ましいです。

資格

  • ·調理師免許、栄養士免許、特殊調理免許、フグ免許、衛生管理監督者資格を取得している事が望ましい
  • ライセンスと認定:
  • 上記ライセンスを取得に向けた自己研鑽
  • ラグジュアリーホテルまたは高級レストランでのキッチンでの 5 年以上の経験

Job Overview

Ensure excellent food preparation and presentation, follow the methods and systems of your superiors at the restaurant you belong to, and be sure to consult and report any problems you may have and find the best solution.

Essential Duties and Responsibilities – (Key Activities)

  • In Food Hygiene, you will be responsible for restaurant operations in order to ensure that guests are provided with safe food during preparation and presentation.
  • Essential Duties and Responsibilities – (Major Activities) (Thorough hygiene management in accordance with HASSP, ISO22000)
  • Be part of a team that understands and continues to operate the organization to ensure that cooking operations are carried out smoothly and effectively in accordance with facility operating standards.
  • Work as a team to recognize and profit from pre-set operating budgets.
  • Assist in creating an organizational environment conducive to providing guests with the highest quality food and service.
  • Work with your team to maximize the use of the kitchen for high profits.
  • When creating menus and prototyping at the restaurant in charge, support and collaborate with your superiors, and everyone cooperates to create a wonderful menu.
  • Strive to maintain compliance with health insurance offices under the jurisdiction of the Ministry of Health, Labor and Welfare regarding the storage, preparation and service of food within the assigned restaurant.
  • Always ensure the quality of ingredients and hygiene in the restaurants in charge to avoid complaints from guests. If you are unsure, always consult your supervisor.
  • Cooperate in creating a system for following up and training young human resources in both cooking and business skills.
  • Take the lead in coordinating kitchens with restaurants other than those in charge as necessary

Required Skills – General skills:

  • Must be able to perform tasks accurately, identify priorities, stay organized, maintain clear thinking and calm, use good judgment to resolve problems, and promptly report to superiors. Always consult and abide by company rules.
  • Understand guest service needs. Work as a team member as part of an organization.
  • Maintain the confidentiality of guest information and related hotel data.
  • Technical skills: Having the knowledge and skills to ensure that hygiene is first (HACCP/ISO22000) and that food delivery and serving of food to guests can be done safely, without waste, quickly and reliably.
  • Experience in coaching and developing subordinates and his skills in technical knowledge exchange, verbal and written communication to gain trust and understanding with colleagues. 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. Trends in the hospitality industry, performance indicators, language used in the hospitality industry.
  • Cooperate with the promotion of profits and always understand the management of sales, cost accounting, budgets, profits, etc. that affect finances.
  • Language: Required to speak, read and write English, with fluency in other languages preferred.

Qualifications

  • It is desirable to have a chef's license, nutritionist license, special cooking license, blowfish license, and hygiene management supervisor qualification.
  • Self-improvement to obtain the above licenses.
  • 5 years of experience in a luxury hotel or fine dining kitchen.

Acerca de nosotros

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.