A new Accor hotel in Naha Okinawa planning to open in late April 2012.
Contract
Job Level National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Status Full Time
Anticipated Start Date 01.02.12
Skills
Level of Education
Vocational
Areas of study
Food
Preparation and Cooking Experience minimum in the sector 5-10 years Languages essential Japanese-business level English- intermediate Essential requirements minimum 5-10 years of experience as chef and in management. Japanese language at business level is essential. innovative, creative, proactive, and responsible with great leadership skill. Key tasks The cost effective management of the kitchen team to maximise Food and Beverage profitability. The overseeing the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines are the main considerations. KEY TASKS EXPECTED RESULTS Duties • Management and leadership of the hotel kitchen team. • Management of the restaurant, room service, and conference food service operations on a day to day basis. • Create a true multi site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets. • Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine. • Respond to any changes in food styles and service trends as dictated by the market (hotel / customers) • Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met. • Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines. • Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven. • Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel. • Co-ordination of the stewarding team to meet the kitchen’s requirements. • Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson • Strive to implement the Accor Vision and demonstrate active use of Accor Values. • Any other duties assigned by your manager. Financial Responsibilities/Duties • Complete costings on all menu items prior to introduction of new dishes. • Maintain food costs at budgeted levels by careful preparation, service and storage of food product. • Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities. • Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year. • Facilitate the smooth running of the department through adequate supply of materials and equipment. • Adhere to the department budget through the Purchase Order System and inventory controls. • Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
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Preparation and Cooking Experience minimum in the sector 5-10 years Languages essential Japanese-business level English- intermediate Essential requirements minimum 5-10 years of experience as chef and in management. Japanese language at business level is essential. innovative, creative, proactive, and responsible with great leadership skill. Key tasks The cost effective management of the kitchen team to maximise Food and Beverage profitability. The overseeing the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines are the main considerations. KEY TASKS EXPECTED RESULTS Duties • Management and leadership of the hotel kitchen team. • Management of the restaurant, room service, and conference food service operations on a day to day basis. • Create a true multi site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets. • Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine. • Respond to any changes in food styles and service trends as dictated by the market (hotel / customers) • Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met. • Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines. • Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven. • Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel. • Co-ordination of the stewarding team to meet the kitchen’s requirements. • Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson • Strive to implement the Accor Vision and demonstrate active use of Accor Values. • Any other duties assigned by your manager. Financial Responsibilities/Duties • Complete costings on all menu items prior to introduction of new dishes. • Maintain food costs at budgeted levels by careful preparation, service and storage of food product. • Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities. • Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year. • Facilitate the smooth running of the department through adequate supply of materials and equipment. • Adhere to the department budget through the Purchase Order System and inventory controls. • Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
Click here to apply
Search for Chef Jobs with Taj Group of Hotels>