Executive Chef - Okinawa Japon - 425762 - Rosewood Hotel Group

Informations

Pays/région

Japon

Province/ville

Okinawa

Lieu

Rosewood Miyakojima

Service

Restauration et boissons - Cuisine

Type de poste

Permanent à temps plein

Description

Job Summary –

Responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products.

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、全てのキッチン業務の責任を負います。

Essential Duties and Responsibilities – (Key Activities) 必須の業務と責任（主要な活動）

•When managing food hygiene, we are responsible for putting hygiene first in the entire kitchen in order to ensure that we provide excellent food in terms of preparation

•Essential Duties and Responsibilities – (Key Activities) (Thorough hygiene management in accordance with HASSP, ISO22000)

•Create an organization that ensures smooth and effective cooking operations in accordance with facility operating standards.

•Ensure profitability according to pre-set operating budgets.

•Create an environment where guests can receive the highest quality food and service.

•Operate responsibly to maximize the use of the kitchen for higher profits without sacrificing the health of the restaurant or its employees.

•Test, develop, and propose recipes that highlight the food served in the restaurant and review them throughout the hotel.

•Comply with the rules of the insurance office under the jurisdiction of the Ministry of Health, Labor and Welfare regarding the storage, preparation and service of food in the restaurant.

•Always strive to maintain the quality of ingredients in the restaurant to avoid complaints from guests.

•Strive to develop young talent in both cooking and business skills and serve as a role model.

•Create a productive kitchen organization based on your needs.

•食品衛生管理するにあたり、下準備と盛り付けにおいて優れた料理を提供を約束するため、厨房全体を責任を持って衛生第一とします。

•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組織を構成する

•事前に設定された運営予算に従い、確実に収益を上げられるようにする

•ゲストへ最高の品質の食事とサービスを受けられるような環境を整える

•レストランやその従業員の健全性を犠牲にすることなく、高い収益を得るために厨房を最大限に活用することを責任を持って運営する。

•レストランで提供される料理を際立たせるレシピをテストし開発、提案しホテル全体で確認する。

•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ルール遵守すること。

•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のクオリティを維持に努める

•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育成に努め、手本となる事

•必要に応じた生産性の高いキッチン組織を構成する。

Required Skills:

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: 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.

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.

General Skills:

•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、各部署をフォローアップします。明確な考え、冷静さを保ち、適切な判断を下し問題を解決してください。具体的な表現は方針に従いゲストサービスのニーズを理解する。組織の一員として同僚と協力して働き調理責任者として行動してください。個人情報や秘密情報漏洩を無くし関連するホテルデータ等の機密性を維持します

Technical Skills:

•構想から実行までの大規模プロジェクトを組織、計画、実施するプロジェクト管理と経験。

•料理知識、技術による部下の指導と育成の経験。

•組織での信頼関係、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ミーティングおよび資料等による育成するスキル。

•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と表現力

•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、言語の理解

•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: 料理を説明できる英語と読み書きできる能力が必要ですが、別の言語も同等に話せるのが望ましい

Qualifications –資格

Bachelor's degree in culinary arts, hotel management, business, or related work field, or an equivalent combination of education and work-related experience.

•料理、ホテル経営、ビジネス、または関連する職分野における学士号、または教育と職関連経験の同等の組み合わせ。

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.