Sous Chef

3日前

Osaka Four Seasons Hotels and Resorts Full time

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

The Four Seasons Hotel Osaka is looking for a Sous Chef for its Japanese Restaurant.

Education

High school education, cooking school or culinary institute education or equivalent experience

Experience

Minimum 5 years of sushi experience. Previous management experience is preferred.

Desired Skills

  • Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures.
  • Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
  • Is a good "judge" of people, quickly understands the environment and coaches other to improve long-term outcomes
  • Has good business acumen, a strong work ethic and people-management and facilitation skills
  • Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
  • Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
  • Has the ability to operate computer equipment and other food & beverage computer systems
  • Is proactive, hands-on and able to operate autonomously
  • Requires reading, writing and oral proficiency in the English language
  • Has a positive attitude with a generous and uplifting team approach
  • Has the ability to anticipate and prioritize the needs of the guest proactively
  • Is energetic and has a professional approach to his/her craft
  • Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays

    • Key Functions

  • Assists in managing and supervises the kitchen brigade in accordance with FS core and culture standards and local operating criteria at all times
  • Prepares food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; completes mis en place and set-up station for breakfast, lunch, and/or dinner service
  • Starts food items that are prepared ahead of time, making sure not prepare beyond estimated needs
  • Trains, motivates, recommends discipline, and supervises the work of kitchen employees ensuring that all cultural and core standards are met
  • Operates, maintains and properly cleans kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
  • Dates all food containers and rotates as per policies, making sure that all perishables are kept at proper temperatures; checks pars for shift use, determines necessary preparation, freezer pull and line set up; notes any out-of-stock items or possible shortages; returns all food items not used to designated storage areas, being sure to cover/date all perishables; assists in setting up plans and actions to correct any food cost problems; controls food waste, loss and usage per policies
  • Complies with HACCP procedures and ensures highest level of hygiene and sanitation is in all food preparation
  • Examines food suppliers and received goods for quality and quantity
  • Has the ability to practice and demonstrate excellent technical kitchen skills
  • Assists in leading the execution of special culinary events
  • Verifies the taste and presentation of food produced prior to meal periods
  • Informs and keeps the Restaurant Chef up to date on problems and irregularities and recommends courses of action
  • Participates in the scheduling and performance evaluation of kitchen employees
  • Has a great culinary skills, good business acumen, a strong work ethic and people-management and facilitation skills
  • Ensures high standards of personal presentation and grooming
  • Attends regular operational meetings to ensure effective coordination and cooperation between departments
  • Communicates with employees and managers to ensure operational needs are met
  • Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
  • Supports the entire Food and Beverage operation, including working in other areas if necessary
  • Communicates with guests and employees using a positive and clear speaking voice
  • Listens to understand requests, responds with appropriate actions, and provides accurate information
  • Complies with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
  • Works harmoniously and professionally with co-workers and supervisors

    • What we offer:

  • Competitive Salary, wages, and a comprehensive benefits package
  • Excellent Training and Development opportunities
  • Complimentary Accommodation at other Four Seasons Hotels and Resort
  • Complimentary Dry Cleaning for Employee Uniforms
  • Complimentary Employee Meals

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