Executive Sous Chef - Tokyo
1ヶ月前
Job summary
With thousands of hotels in over 100 countries and territories Hilton offers countless opportunities to delight from an open door to a welcoming smile and an exceptional experience we offer the millions of travellers who stay with us every year a welcome they will never forget In addition to our flagship brand Hilton Hotels Resorts the family includes Waldorf Astoria LXR Conrad Canopy Curio Collection DoubleTree Hilton Garden Inn Hampton and many others If you appreciate the impact global travel can have on the world you may be just the person we are looking for to work as a Hilton Team Member Because its with Hilton where we never forget the reason were here to delight our guests Team Members and owners alike An Executive Sous Chef AHOD Assistant Head of Department will manage lead team members ensuring smooth culinary operation maximizing standard hotel kitchen The reporting line is Japanese Executive Chef What responsibilities are there As Executive Sous Chef you will responsible performing following tasks highest standards Plan prepare implement high quality food beverage products setups restaurants banquets Work seamlessly recipes standards plating guides Maintain HACCP aspects within hotel operation Use appropriately equipment tools machines Focus constant improvement training manuals SOPs Participate quality initiatives daily chef briefings monthly team meetings constantly improving culinary operation meet targets keeping communication flowing Work offsite events when requested Complete tasks jobs outside kitchen area Assist inventory taking Knowledgeable hotels occupancy forecasts achievements Prepare menus timely fashion Work new dishes tastings photo taking Control stations kitchen Work closely Stewarding department cleanliness low levels lost breakages Effectively respond guests requests Learn adapt changes Open-minded approach constructive feedback Purchase production Maintain professional positive attitude towards team members supervisors Adhere established hotel rules team member handbook ensuring all under supervision do so well department operate smoothly Coordinate organize participate production pertaining kitchen Check follow-up assembling ingredients equipment al carte menu daily menus seasonal specials maintaining standards pre-set recipes portion control costing times Be disciplined adhere proper work practices yourself assigned maintain good hygiene clean uniforms proper sanitation cleanliness workstations work tools Aware dangers contaminated food ensure ingredients refrigerators checked replaced appropriately Report Executive Chef any issues take appropriate action Follow-up changes new recipes methods pertaining new menus daily specials promotional activities instructed by Executive Chef Work closely determining quantity food items ingredients prepared bought day Exercise maximum control wastage achieve optimum profitability Check equipment belonging department good working order report faults problems Chief Engineer Ensure that costings established updated Monitor food quality quantity economical usage ingredients Attend management operations meetings hold daily briefings absence Chief Engineer Advise change advice Chefs challenges facing during service period ensuring experiences delays Check quality food meet required standard make necessary adjustments Select display qualities attributes reflect department standards Manage function certify all certified position before take charge responsibility Review rosters Section Chefs advance ensure reflect business productivity yield degree guest satisfaction Monitor overall operation ensure items being prepared correct manner Oversee maintenance highest possible standards this area Attend communicate meetings assigned receive this communication Control monitor responsible costs outlet profit maximum guest satisfaction Work closely meeting regularly determine menu selections specials satisfying profitable outlet Understand practice teamwork missions goals overall departmental standards Ensure understand adhere hotel rules regulations reserved right make changes description at sole discretion without notice Carry out duties responsibilities assigned}
求人説明
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