Japanese Chef de Cuisine / Izakaya Concept (Japanese nationals only) – (in English)

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Japanese Chef de Cuisine / Izakaya Concept (Japanese nationals only) – (in English)
Kempinski

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Descripción de la oferta



Your place to breathe. Where wellness lives naturally, leisure comes effortlessly and business thrives seamlessly. Here service is personalised with purpose, and wellbeing is at the heart of every experience. 

Nestled in the Sindhorn Village, an extension of Bangkok’s evergreen Lumphini Park, our hotel is crafted for your lifestyle. From spacious rooms designed for intuitive comfort, inclusive dining creations where every culinary ethos is embraced, to the reinvigorating flow of energy throughout the unique and iconic architecture. Breathe in the moment – this is your space to live the life that’s distinctly you.  

Japanese Chef de Cuisine / Izakaya Concept

OVERALL OBJECTIVES

Planning, organizing and handling the food production of the Japanese Kitchen items in order to meet the business requirements with efficiency and effectiveness whilst ensuring the highest standards of service in accordance with the operating procedures and Kempinski Standards.

The job of Japanese Chef de Cuisine / Izakaya Concept is executed satisfactorily when:

  • Recipes are developed and up-dated and accurate costing of all dishes prepared and sold in the Japanese Food and Beverage operation is maintained and new dishes and products are developed.
  • Comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends is maintained and appropriate adjustments to kitchen operations are made accordingly.
  • Steps are taken to ensure that outstanding culinary technical skills are maintained.
  • Developing popular menus – offering guests’ value for money – in accordance with hotel guidelines are develop with the Executive Chef.
  • Effective employee working relationships are established and maintained.
  • All HACCP guidelines are achieved and maintained.


At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities.

The Japanese Chef de Cuisine / Izakaya Concept fulfils their role as a Talent Development Ambassador when:

  • They actively support and implement Talent Development initiatives as a part of their daily activities.
  • They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
  • They support and initiate transfer, cross exposure and task force assignments for their team.
  • They personally conduct TTTTs with their team on a regular basis and take personal interest for their talents’ development plans.
  • They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.


*A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.

RESPONSIBILITIES

  • Help to direct, control and co-ordinate the activities of all kitchens engaged in preparing Japanese food to ensure an efficient, profitable and smooth food service at all times.
  • Develop and create standard recipe cards with pictorials according to the Executive Chef’s policies.
  • Ensure all Japanese kitchen items are prepared and served according to the standard set by themselves and the Executive Chef.
  • Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
  • Monitor all Japanese kitchen costs and take corrective action, when necessary to reduce expenses.
  • Maximize employee productivity in order to minimize payroll cost.
  • Assist Executive Chef with ordering oversees items and keeping control over monthly consumption of all Japanese kitchen items.
  • Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Japanese kitchen, such as machinery and small kitchen equipment.
  • Inspect daily, all fresh food received to ensure a high quality is maintained.
  • Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
  • Develop with the Training Manager training plans for the Japanese Kitchen.
  • Work with the Director of Human Resources / Human Resources Manager to ensure the departmental performance of staff is productive.
  • Ensure training needs analysis of Japanese Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
  • Plan for future staffing needs.
  • Conduct probation and formal performance appraisal in line with company guidelines.
  • Maintain up to date staff records and approve leave requests in accordance to hotel occupancy.
  • Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
  • Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
  • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
  • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
  • Log security incidents and accidents in accordance with hotel requirements.
  • Implement and practice HACCP.


Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills & Qualifications:

  • Japanese nationality
  • Proficient in English communication
  • Thai language proficiency beneficial
  • They actively support and implement Talent Development initiatives as a part of their daily activities.
  • They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
  • They support and initiate transfer, cross exposure and task force assignments for their team.
  • They personally conduct TTTTs with their team on a regular basis and take personal interest for their talents’ development plans.
  • They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.
  • Strong passion for creating authentic Japanese cuisine
  • Minimum 5 years experience of working as a Japanese Chef, preferably in a luxury hotel/restaurant.
  • Able to work in a fast paced environment, with a keen eye for quality control


About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential. 

Embrace an experience as individual as you are!

Organization: Kempinski Hotels

Location: Sindhorn Kempinski Hotel Bangkok

Job Type: Regular

Job Level: Manager/Senior Specialist

Schedule: Full-time

Job Posting: Sep 01, 2021

Unposting Date: Nov 30, 2021

Job Number: 210000PX

Detalles

Tipo de oferta de empleo
A tiempo completo
Ubicación
Bangkok, Thailand
Departamento
Alimentos & Bebidas cocina
Fecha de incorporación
Lo antes posible
Duración del contrato
Indefinido

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