JOB DETAILS

JOB DETAIL

こちらの企業様では和食の品質とサービス向上に貢献していただける総料理長を募集しています！

【業務内容】
・キッチン全体の管理・運営（効率的な業務遂行・スタッフ指導・品質管理）
・メニュー開発およびターゲット市場に適した料理基準の確立
・スタッフの業務指導・育成、マルチタスク推進
・柔軟なシフト管理、オペレーションの最適化
・在庫管理および機材・備品の発注・保管・管理
・食材・飲料に関する深い知識を持ち、適切な提案・販売促進
・ゲスト対応（問い合わせ・要望への対応、クレームフォローアップ）
・ライブクッキングや宴会向けのセットメニュー・ビュッフェ対応
・オールデイダイニング、ルームサービス、宴会を含む全店舗の和食品質の維持・向上

【求める人物像】
・ホスピタリティ精神を持ち、チームワークを大切にできる方
・和食に関する深い知識と経験を持ち、創造性を発揮できる方
・リーダーシップを発揮し、スタッフの育成・指導ができる方
・柔軟な対応力と問題解決能力を備えている方
・現場での実務経験が豊富で、即戦力として活躍できる方


•To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Hotel Standards of Performance.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work.
• To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• To be a hands-on Manager and be present at all times in the operation.
• To implement a flexible scheduling based on business pattern.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & • • • • Beverage combinations and upsell alternatives as necessary.
•To establish culinary standards specific for the restaurant which meet the needs of the target mark
•To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• Ensure that all team members establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
•To ensure that the Outlet team projects a warm, professional and welcome image.
•To responsible in Live cooking stations, set menu and buffet for any customer request in Banquet functions.
•To create all Japanese menu for all outlets if there is any requirement.
•To ensure that all quality of Japanese food in all outlets this including All day dining, room service, Banquet

REQUIRED WORK EXPERIENCE

資格：調理・料理学、ホテルマネジメント、または関連分野の学位または資格取得者
経験：同様の職務において5〜7年以上の経験を持つ方（5つ星ホテルまたは高級レストランでの経験者優遇）
技術スキル：キッチンマネジメント、在庫管理、予算管理のスキル

・チームを率い、指導・育成できるリーダーシップ能力
・ゲスト対応のスキルを持ち、問い合わせやクレーム対応が可能なこと
・優れた対人スキルおよび文書・口頭での円滑なコミュニケーション能力
・ビジネスニーズに応じた柔軟なシフト対応力
・日本食メニューの開発および品質維持の専門知識

• Education: A degree or certification in Culinary Arts, Hotel Management, or a related field.
• Experience: At least 5-7 years of experience in a similar role, preferably in a high-end restaurant or hotel environment (5 stars)
• Technical Skills: Proficiency in kitchen management, inventory control, and budgeting.
• Leadership: Proven ability to lead and motivate a team, with excellent supervisory and training skills.
• Customer Service: Strong skills in guest relations, with the ability to handle inquiries and complaints effectively.
• Communication: Excellent verbal and written communication skills, including the ability to liaise with different departments and stakeholders.
• Flexibility: Ability to implement flexible scheduling based on business needs.
• Knowledge of Japanese Cuisine: Expertise in creating and maintaining the quality of Japanese menus and dishes.