Conrad Nagoya is seeking a Main Kitchen Chef de Cuisine to manage and lead the culinary team in the hotel's kitchen, ensuring smooth operation and high standards of quality. The ideal candidate will have 8-10 years of experience as a Head of Kitchen in a 4/5-star hotel or restaurant, with basic spoken English and proficiency in HACCP.
Requirements
- Plan, prepare and implement high quality food and beverage products
- Maintain all HACCP aspects within the hotel operation
- Work seamlessly with recipes, standards and plating guides
- Maintain a professional and positive attitude towards team members and supervisors
- Adhere to established hotel rules and team member handbook
- Coordinate, organize and participate in all production pertaining to the kitchen
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials
- Monitor food quality and quantity to ensure the most economical usage of ingredients
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction
- Review all timesheets to ensure that team members' work times and meal breaks are accurate
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards
Benefits
- Competitive salary
- Benefits package
- Opportunities for career growth and development