- Manage & provide leadership to all subordinate such as sous chef, cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times
- Preparation of food, cooking, quality control, cutting & HACCP.
- Maintain daily mis-en-place (MEP) and prepare ingredients.
- Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFOpractices, hygienic handling & storage of equipment & utensils.
- Ensure the highest standards and consistent quality in the daily preparation
- Be familiar with new products, recipes & preparation techniques.
- Have full knowledge of all menu items, daily highlights, and promotions.
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
- Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor.
- Previous experience in a hotel or restaurant.
- Flexible to work day shift or night shift as required.
- English and Japanese verbal skills are desirable.
- Ability to multitask.
- Cleanliness of work area
- Part of the International Accor global and hotel team.
- Employee meals while on shift, laundry, yearly anniversary stay.
- Career progression within the hotel and the Accor network.
- Work within a progressive team.
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