CHEF DE CUISINE - NIKKEI CUISINE

Accor Hotels; São Paulo; Presencial; BRL 20.000 - 80.000; Tempo integral

Resumo da oferta

Join a leading hotel brand as Chef de Cuisine specializing in Nikkei cuisine. You will lead kitchen operations, optimize resources, and ensure high culinary standards while training and motivating your team. This role offers a unique opportunity to thrive in a multicultural environment and enhance guest satisfaction.

Qualificações

• Strong leadership, ability to train and motivate team.
• Working knowledge of HACCP.
• Ability to work in a remote location or island life.

Responsabilidades

• Assist Executive Chef in kitchen operations and training.
• Plan menus and compile recipes for food tasting.
• Inspect food stores and ensure compliance with safety regulations.

Conhecimentos

Leadership

Multilingual

Detail oriented

Formação académica

Experience in Fine Dining

Nikkei Cuisine experience

Ferramentas

Recipe software

Word

Excel

Descrição da oferta de emprego

Company Description

Rafflesis a brand among the Accor group. In most of its locations, Raffles has a long history of making the most of major landmarks, embedded in the local heritage of each country. Raffles Hotels create a well-balanced bridge between local communities, heritage, and the environment. Through the Raffles brands, the historical buildings enjoy a new life thanks to renovations that helped create refreshed luxurious accommodations that benefit from a better sustainable performance thanks to their new eco-design. These sensitive, high-quality, and sustainable repairs and enhancements are provided by the brand in areas of high historic significance.

Job Description

CHEF DE CUISINE - NIKKEI CUISINE

OBJECTIVE

• Assist Executive Chef/Executive Sous Chef to set standards and maintain them to the Raffles standards
• Achieve smooth operation of the department
• Optimize the use of materials, manpower, thereby maximizing revenue and guest satisfaction
• Execute training of kitchen colleagues
• Set good example, to enhance motivation of colleagues and reach mission

JOB FUNCTION

• Perform duties efficiently to achieve required outcome
• Assist Executive Chef/Executive Sous Chef in the supervision of all colleagues engaged in the kitchen.
• Attend daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
• Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
• Establish culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plan menus and compile recipes for food tasting to be approved by Executive Chef/Executive Sous Chef.
• Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
• Check any spoilage and ensure regular turnover of food items and inform the Executive Chef/Executive Sous Chef.
• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.
• Ensure the personal hygiene of colleague is up to the standard
• Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
• Ensures that all points mentioned in the log book has been carried out. i.e. mis en place and other instructions to complete the operation
• Maintain, record and follow up documentation, checklists for control purposes.
• Any other duties as may reasonably be requested by the management.

Qualifications

•
Strong leadership, ability to
train and motivate team
•
Previous experience in Fine
Dining or luxury hotel/resort
•
Nikkei Cuisine experience is a
must
•
Working knowledge of HACCP
•
Computer knowledge, word,
excel, Recipe software
knowledge.
•
Detail oriented/task motivated.
•
Ability to work in a remote
location or island life.
•
Multilingual advantageous

Additional Information

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS