3件のsous chefのおすすめの求人

シェフドパルティ(宴会&Wedding)
Marriott International, Inc —浦安市舞浜
- OJT
8日前
ジョエル・ロブションでのブーランジェ・パン製造スタッフ(ドゥミスーシェフ)
ルパンドゥジョエル・ロブション　渋谷ヒカリエShinQs店 —渋谷区渋谷
- 月給 30万88円
- 有給休暇あり
- 社割あり
Assistant Director of Food and Beverage
Four Seasons —千代田区
- 管理職・マネジメント経験
- マーケティング

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ジョエル・ロブションでのブーランジェ・パン製造スタッフ(ドゥミスーシェフ)
ルパンドゥジョエル・ロブション　渋谷ヒカリエShinQs店 —渋谷区渋谷
ブーランジェとして更なる成長を目指すなら、ロブションでのキャリアを加えませんか！正社員ジョエル・ロブションでのブーランジェ・パン製造スタッフ（ドゥミスーシェフ）職種ブーランジェ勤務地渋谷職種ジョエル・ロブションでのブーランジェ・パン製造スタッフ（ドゥミスーシェフ）勤務地東京都渋谷区渋谷2-21…
月給 30万88円

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シェフドパルティ(宴会&Wedding)

Marriott International, Inc -
浦安市舞浜

今すぐ応募する

求人の詳細

8日前

福利厚生

仕事内容の詳細

Additional Information
Job Number26102062
Job CategoryFood and Beverage & Culinary
Location1-9 Maihama, Urayasu, Chiba, Japan, 279-0031
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products, presentations and flavor.

Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).

Communications production needs to key personnel.

Produces production prep list.

Assists in developing daily and seasonal menu items.

Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).

Assists in estimating daily restaurant production needs.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Leads shift teams while personally preparing food items and executing requests based on required specifications.

Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensuring and maintaining the productivity level of employees.

Ensures employees are cross-trained to support successful daily operations.

Ensures employees understand expectations and parameters.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Assumes duties of the Sous Chef in his/her absence.

Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Effectively investigates, reports and follows-up on employee accidents.

Knows and implements company safety standards.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Sets a positive example for guest relations.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

Manages employee progressive discipline procedures.

Participates in the employee performance appraisal process, providing feedback as needed.

Uses all available on the job training tools for employees.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

シェラトン・ファミリーに加わると、そのグローバルなコミュニティの一員になることができます。1937年以来、私たちは集まり、つながる場所を提供しています。シェラトンでは世界中に、アソシエートがつながりを感じられる400以上のコミュニティを形成しています。私たちはお客様を招き入れ、出迎え、魅力的な体験と心のこもったサービスでお客様をつなぎます。お客様に有意義な滞在体験をお届けしたいと考えるチームプレイが得意な方は、ぜひシェラトンの採用情報をご覧ください。「世界の集いの場」になるというシェラトンの使命に共感してくださる方を求めています。シェラトンホテル＆リゾートの一員になると、マリオット・インターナショナルのブランドポートフォリオに加わることになります。最高の仕事をして、目標を達成し、素晴らしいグローバルチームに参加し、最高の自分になることができる場所で働いてみませんか。

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シェフドパルティ(宴会&Wedding)

ジョエル・ロブションでのブーランジェ・パン製造スタッフ(ドゥミスーシェフ)

Assistant Director of Food and Beverage

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