Job Specifications
Tokyo
$55,000 - $65,000 PA
2 days ago
Full Time
Entry Level
Last Jobs You Viewed
Supervisory Chef
The purpose of this position is to plan, direct, supervise, and coordinate the food preparation of daily restaurants/outlets service, catered and/or special events which require various dishes to be prepared and simultaneously cooked for varied scheduled events.
Supervises and coordinates the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Performs supervisory functions for food preparation personnel. Prepares work schedules and distributes work assignments. Approves leave schedules. Evaluates work performances. Provides on-the-job training concerning food preparation, service and proper sanitation and safety standards. Recommends hiring and disciplinary actions. Provides hotel management status of kitchen operations as required when F&B Director and F&B Manager are absent. Oversees and participates in the preparation of a full range of dishes which include meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Responsible for resolving food preparation issues and establishing high standards for overall food service operation. Regulates cooking temperatures, tests foods for proper texture, flavor, and seasoning as appropriate. Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces. Instructs food service employees on fine points of cooking and on improved ways for food preparation, service, and cooking methods; checks methods of food preparation, garnishing, and taste and inspects foods prepared by subordinates. Plans menus in consultation with F&B Director. Assures adherence to established menus, standardized recipes and maintains quantity recipe file. Estimates consumption of and places orders for food products and other operating supplies through procurement department. Inspects deliveries for quantity and quality. Establishes stock levels. Assures proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies. Participates in all inventories as required. Creates new recipes using established systems for the betterment of guest experiences. Use initiative in administering various food and beverage services available to suit the needs of events and activities, deviating from traditional practices if necessary.
Requirements
KNOWLEDGE REQUIRED OF POSITION Knowledge of extensive methods, techniques and practices in coordinating operations of the mess and the skill and ability to perform routine management functions such as planning and scheduling tasks. Knowledge of prices, dietetics, grades of food and meal planning. Knowledge to skillfully apply new methods in managing food and equip employees to facilitate expert performance of their duties. Knowledge of general and modern methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people. Knowledge and ability to lead, supervise and train personnel in preparing and serving food and supervising storeroom, bakery operations and services. Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment. Knowledge and ability to prepare pertinent records and reports. Ability to keep abreast of and monitor nearby establishments and communities regarding menus, pricing, services provided and other methods of operating. Ability to maintain records and reports. Ability to recommend corrective action as deemed necessary.