Executive Chef - Japanese Restaurant

<Report Line : Executive Chef (HK) >
<Number of Subordinates: 2 to 4 HK staff >

< Job Responsibility >
・新しい日本食レストランのNSOキッチン計画と予算を管理、戦略的目標の策定
・キッチン全体管理/衛生基準を維持
・スタッフのトレーニング
・コンプラテストに沿ったブランド基準の健康、安全、規則の維持
・市場/顧客のニーズをとらえたメニュー開発
・食品のコスト/在庫/発注管理

<Jobs responsibilities>
・To manage NSO kitchen plans and budgeting for the new Japanese restaurant and to assist in formulating strategic goals
・ Manage the whole kitchen operations, to maintain the highest hygiene standards, to provide staff training and ensure the food are in the highest standard
・Comply with law regulations related to health, safety or other compliance requirements for brand standards
・Manage food costs and reduce losses without affecting the overall quality of product
・Set up menus in response to market needs
・Have enthusiasm and know how to maintain good relationship and communication with guests
・Know how to manage food inventory and orders

<Necessary Skill / Experience >
●おまかせコースや天ぷらの調理/提供経験がある方優先
・関連分野の料理技能訓練を卒業した方
・最低3年以上の和食・天ぷらシェフ経験（5年以上が優先）
・問題解決力、組織を作り上げるマネジメント力/コミュニケーション力をお持ちの方
・基本的なPC操作
・英語：日常会話レベル会話

<Necessary Skill / Experience >
・Culinary skills training or diploma / vocational certificate in related disciplines.
・At least 5years or more of Japanese-style kitchen work experience ・(Washoku & Tempura is preferred)
・Good in Problem solving, self-motivated, well organized and have the ability of counselling.
・Good communication and leadership skills, manage staff delegation and to create the highest teamwork moral.
・Basic computer literate; Good command of Cantonese and basic English.

＜Preferable Skill＞
・Japanese language skills is preferred

香港香港島側 地図