Senior Chef de Partie responsible for managing a designated kitchen section, upholding culinary standards, and contributing to kitchen leadership in a luxury hospitality environment.
Compensation
JPY 4.0 million - 5.5 million annually
Responsibilities
Manage and oversee assigned kitchen sections on a daily basis
Ensure the consistent preparation and presentation of high-quality Italian cuisine
Maintain BVLGARI standards for food quality, consistency, and presentation
Support the training and development of Commis Chefs and junior team members
Monitor food quality, hygiene, and safety standards
Requirements
Nice to have: Luxury hotel experience
Nice to have: Mentoring junior kitchen staff
Nice to have: Menu development experience
Nice to have: Japanese and/or English communication skills
Nice to have: Experience in an international and multicultural environment
Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis.
Responsibilities
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.
Requirements
High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Supervise and coordinate activities of cooks and workers, manage food presentation, oversee kitchen supplies, assist in hiring, training, scheduling, and maintain safety and quality standards.
Responsibilities
Supervise and coordinate activities of cooks and workers
Determine how food should be presented and create decorative food displays
Ensure proper portion, arrangement, and food garnish
Monitor the quantity of food that is prepared
Inform Food & Beverage service staff of menu specials and out of stock menu items
Assists in the daily supervision restaurant operations
Assists with menu planning
Maintains sanitation standards
Assists servers and hosts on the floor during peak meal periods
Strives to continually improve guest and employee satisfaction
Requirements
High school diploma or GED
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
Loss Prevention SupervisorNewMarriott · Vietnam