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Chef Japanese

  • Seychelles, Africa
  • $33,000 per annum Relocation, meals, medical, accomodation

We are a 4* Hotel on Seychelles Islands (Mahe), and in search of a young and experienced Sous chef or Senior Chef de party in Japanese cuisine.

Supervises the specialty restaurant kitchen area and food prep staff. Coordinates menus, purchasing, staffing and food prep for the hotel's specialty restaurant. Is responsible for ensuring a consistent, high quality food product for the specialty restaurant. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.

Main responsibilities:

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

·Plans and manages food quantities and plating requirements for the specialty restaurant.

·Assists Executive Chef and Sous Chef with kitchen operations as necessary.

·Performs all duties of kitchen associates as required.

·Recognizes superior quality products, presentations and flavor.

·Maintains food preparation handling and correct storage standards.

·Estimates daily specialty restaurant production needs; communications production needs to key personnel.

·Assists the Executive Chef and Purchasing Manager with specialty restaurant menu planning and food purchasing.

·Maintains purchasing, receiving and food storage standards.

·Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.

·Coordinates specialty restaurant food production and plating with the Executive Chef, Sous Chef and Restaurant Manager.

·Assists in monitoring promptness of service and food pick-up procedures.

·Supports procedures for food & beverage portion and waste controls.

·Follows proper handling and right temperature of all food products.

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

·Operates and maintains all department equipment and reports malfunctions.

·Purchases appropriate supplies and manages inventories according to budget.

·Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

·Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.

·Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

·Effectively investigates, reports and follows-up on associate accidents.

·Sets a positive example for guest relations.

·Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

·Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

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

·Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

·Communicates performance expectations in accordance with job descriptions for each position.

·Assists in developing daily and seasonal menu items for the specialty restaurant.

·Meets regularly with specialty restaurant guests to gather feedback.


Requirements:

- Food and Beverage culinary management or supervisory experience with demonstrated leadership;

- Practical knowledge of Japanese cuisine;

- Knowledge of menu composition;

- Understanding of use and maintenance of kitchen equipment;

- Understanding of restaurant operational procedures;

- Good knowledge of English language;
- Commitment to delivering exceptional guest service with a passion for the hospitality industry;
- Ability to find creative solutions with proven problem-solving capabilities offering support where required;
- Personal integrity, with the ability to work in an environment that demands excellence, time and energy.

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