Chef de Cuisine Japonaise - Byakko - Six Senses Crans Montana

Six Senses Crans-Montana; Crans-Montana; Vor Ort; CHF 70’000 - 95’000; Vollzeit

Zusammenfassung

A leading luxury resort in Crans-Montana is seeking a talented Chef de Cuisine for its restaurant, Byakko. The role involves leading the kitchen team, creating authentic Japanese cuisine, and ensuring high operational standards. Join the prestigious Six Senses brand to deliver exceptional dining experiences while innovating traditional culinary techniques.

Qualifikationen

• Proven experience in a similar leadership role within a fine dining kitchen.
• Skilled in creating authentic Japanese cuisine.
• Strong understanding of kitchen hygiene and safety protocols.

Aufgaben

• Lead and inspire kitchen staff, design menus, and train personnel.
• Prepare authentic Japanese dishes and innovate seasonal specialties.
• Maintain quality control and uphold service standards.

Kenntnisse

Leadership

Culinary Expertise

Menu Design

Budget Management

Quality Control

Jobbeschreibung

Duties And Responsibilities

As Chef de Cuisine at Byakko, I will assume full responsibility for the efficient operation in the following areas:

• Lead and inspire kitchen staff in creating culinary masterpieces, design menus, hire and train kitchen personnel, collaborate with management, and optimize productivity.
• Create and maintain authentic Japanese menus including sushi, sashimi, kaiseki, tempura, robatayaki, ramen, and teppanyaki.
• Innovate seasonal dishes using traditional techniques with a modern touch.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using various kitchen equipment.
• Ensure 100% responsibility for the quality of all served products.
• Check incoming produce to ensure compliance with order sheets, receiving records, and purchasing specifications.
• Follow standard portion sizes, cooking methods, quality standards, and kitchen guidelines consistently.
• Maintain proper plate presentation and garnishing for all dishes.
• Assist in controlling the operational budget to maximize profitability.
• Record guest complaints, requests, and solutions, and report them to the Executive Chef or Sous Chef.
• Adhere to Six Senses’ policies on fire safety, hygiene, and safety protocols.
• Keep all equipment and work areas clean and in good condition.
• Uphold Six Senses standards of service and operation, maintaining and exceeding performance benchmarks.
• Strictly follow LQA standards and guest feedback protocols.