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Description:
料理長が運営する一つのアウトレットを独立した店舗として捉え、お店の運営と管理・計画、整理、指示を通じてゲストの満足度を最大限に高めるためのサポートをする。
To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Qualifications:
スーシェフとしての最低2年の実務経験、またはホテル/大規模なレストランでのシェフドパルティとしての4年の実務経験があること。
ラグジュアリーインターナショナルブランドでの経験があると望ましい。キッチンの調理または管理の有資格者優遇。
厨房衛生管理と労働安全衛生基準に関する包括的な知識を持ち合わせていること。MicroSoft Officeの基本的なコンピュータースキル、およびレシピメンテナンスシステムの知識があると尚良し。
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Primary Location: JP-Hokkaido-Niseko
Organization: Park Hyatt Niseko
Job Level: Full-time
Job: Culinary
Req ID: NIS000427
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.