Japanese Chef De Cuisine

Job Number 23168850
Job Category Food and Beverage & Culinary
Location W Milan, Piazzetta M. Bossi 2, Milan, Milan, Italy VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

W Milan is currently recruiting for a Japanese Chef de Cuisine to join the pre-opening team of the second W Hotels property in Italy. Reporting to the Executive Chef, the role will be responsible for the Japanese restaurant. 

 

The main responsibilities of the positions are:

 

• organizing staff and allocating resources for the Japanese Restaurant 
• execute controls (orders, inventories, par levels)
• systemize daily functioning and maintain efficient mise en place in the kitchen operations.
• food control, ensuring top quality and hygiene both for products and equipment 
• maintain food cost at a minimum
• train and develop the kitchen staff in a clear and proper manner.

 

 

The ideal candidate must be trained in all the aspect of Japanese cuisine and must have worked as a Head chef in a Japanese restaurant, as well need to be able to handle raw food preparation. You will be responsible in allocating resources, execute controls, and systemize daily functioning and maintain efficient mise en place in the kitchen operations.

 

About us

 

Located in the heart of Brera, W Milan aims to set the tone in the city of Milan. The first real luxury lifestyle in the city embraces the authentic Milanese spirit and all W Hotels passions. W Milan redefines the luxury hotel scene of the Italian capital of fashion and design through its informal yet impeccable Whatever/Whenever service and trademark high energy. With four B+F outlets, Beverage and Food are the heart and the soul of the hotel. 

Our main restaurant outlet is SCENA. The all-day dining is fusing traditional Italian cuisine with modern culture, SCENA Restaurant adds the language of cooking to W Milan's boundary. Concocting crowd-pleasing dishes for the table, Head Chef Andrea Berton shakes up the city's foodie scene. W LOUNGE as well as the W ROOFTOP with a swimming pool overlooking the city, will be the place to be for authentic drinks and delicious food. While Odachi will provide a real Japanese experience to our W guests.

 

The impact you’ll make

 

At W Hotels we believe our Talent are the foundation of our organization that allows us to breathe life into our strategy and continue our industry leadership in the culinary space. 

As part of this foundation, you will lead a concept and create unique guest experiences that draw hotel guests and patrons from the surrounding community. You’ll work closely with a team of inspiring professionals and mentor aspiring chefs, setting the standards for an authentic culinary experience. 

 

 

CORE WORK ACTIVITIES

 

• Leading kitchen operations providing directions for all day-to-day operations, understanding employee positions, utilizes interpersonal and communication skills to lead and encourage others.
• Serving as a role model,   supervises and coordinates activities of cooks and workers engaged in food preparation
• Demonstrate new cooking techniques, proper handling of raw food and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

 

Setting and Maintaining Goals for Culinary Function and Activities

 

• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.

 

Ensuring Culinary Standards and Responsibilities are Met

 

• Provides direction for menu development.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.

 

Ensuring Exceptional Customer Service

 

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

 

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.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

 

What you’ll need:

 

• 4-6 years’ experience in the culinary, food and beverage, or related professional area.
• Ideally, knowledge of luxury and lifestyle hospitality operations in culinary
• Financial, business and purchasing technical acumen 
• Passion, motivation and adaptability
• Italian language required and English knowledge would be an advantage 

 

 

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

• Communication   - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..

• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

• Professional Demeanor  - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.

• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

• Customer Relationships  - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.

• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability  - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

• Talent Management  - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning  - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

• Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

• Basic Cookery  - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.

• Food Production and Presentation  - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

• Cooking  - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

• Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out").  This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.

• Food Handling  - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.

• Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.

• Kitchen Tools and Equipment  - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.

• Cleaning the Kitchen  - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.  This includes correctly choosing and applying appropriate chemicals and/or products.  This includes knowing the right equipment to use for each job.

• Supply Storage  - Knowledge of proper storage procedures for cookware, flatware, and supplies.

• Purchasing and Materials Management  - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

• Reading Comprehension  - Demonstrates understanding of written sentences and paragraphs in work-related documents.

• Writing  - Communicates effectively in writing as appropriate for the needs of the audience.

 

 

Explore our very big world

 

As a world-class leader in the travel industry, there’s no better place than Marriott International to make your mark. Joining us, you’ll get to entertain and meet people from all over the world as you build your experience. You’ll find a place where your personality and ideas are appreciated just as much as the work you do. And you’ll grow through opportunities to explore the business, opening yourself to various career options. If you have the natural ability to communicate and enjoy working with others, we welcome you to join our global family.

 

You’re welcomed here

 

Our highest priority is making you feel as welcome as our guests. We want you to know you’re important to us and that you’ll make an impact in your role, and for that, you’ll be appreciated and valued.

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.