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Executive Sous Chef

Informations

Pays/région
Japon
Province/ville
Okinawa
Lieu
Rosewood Miyakojima
Service
Restauration et boissons - Cuisine
Type de poste
Permanent à temps plein

Description

The Executive Sous Chef is responsible for the daily operations of resort kitchen from preparation to execution of all meal periods also including menu creation, supplier relations, employee management, and cost control, manages planning and supervision of culinary staff, partnerships with suppliers and daily operation, acts as the number 2 kitchen leader in charge of culinary division and mainly oversees ADD Italian kitchen, Event kitchen and support with the development of other restaurants.

Key Responsibilities

  • Maintains complete knowledge of and complies with all departmental policies, service procedures and standard
  • Ensures that standards are maintained at a superior level daily
  • Participates in restaurant promotions with Director of Culinary & Director of Marketing
  • Ensures proper ordering/purchasing of products daily and on weekends
  • Acts as a creative force in menu development
  • Researches and develops new trends in fine dining, regional cuisine and other worldly cuisines
  • Interacts with restaurant guests by visiting the restaurant in each meal period to ensure guest satisfaction
  • Addresses guest concerns and/or complaints and resolves to complete satisfaction
  • Participates in all management meetings
  • Trains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests
  • Creates food prep lists / check lists for daily operation in coordination with Director of Culinary
  • Ensures that all kitchen equipment and working areas are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient service
  • Manages cleaning program in coordination with Stewarding team
  • Oversees preventative maintenance program to ensure all reviews and cleanings are followed according to schedule; including, but not limited to, submitting reports on out of service equipment to maintenance
  • Monitors and reviews daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs are in line with budget and revenues
  • Monitors quality control, plate presentation, food quality, etc
  • Conducts all performance review for all direct staff

Qualifications

  • Experience: Minimum five years culinary/kitchen management experience in 5 star or luxury hotels or high level Restaurants
  • Education: Culinary certificate preferred
  • General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
  • Technical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills including different areas of the hotel; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills
  • Language: Required to speak, read and write English, with fluency in other languages preferred
  • Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
  • Licenses & Certifications: Safety food or HACCP preferably

À propos de nous

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.