Chef de Partie - Japanese Cuisine

InterContinental Hotels Group; George Town; Vor Ort; MYR 78.000 - 123.000; Vollzeit

Zusammenfassung

InterContinental Hotels Group in Penang, Malaysia seeks a seasoned Japanese kitchen lead to oversee sushi, sashimi, tempura, robata, donburi, and ramen. You will prepare and present authentic dishes to the highest standards, train Demi Chefs and Commis, and collaborate with Service, Stewarding, and Purchasing to maintain equipment and hygiene programs.

The role requires mastery of Japanese ingredients, meticulous portion control, waste reduction, and ongoing menu development including Omakase

Qualifikationen

• Expertise in handling Japanese ingredients and techniques.
• Experience supervising and guiding junior kitchen staff.

Aufgaben

• Manage daily operations of the Japanese kitchen section (Sushi, Sashimi, Tempura, Robata, Donburi, Ramen) to ensure food quality, presentation, and consistency.
• Prepare, cook, and present authentic Japanese dishes according to approved recipes and standards.
• Supervise and guide Demi Chefs and Commis during shifts and train them on Japanese techniques.
• Ensure compliance with HACCP, Halal (if required), and local health regulations.
• Control portioning, minimize wastage, manage inventory of expensive Japanese seafood, and support food cost targets below 32%.
• Actively contribute to menu development and hold regular masterclasses within the team to continuously enhance quality - including Omakase and seasonal specials.
• To run a cost-effective operation, maximizing product quality and profitability while upholding Japanese standards and food philosophy.
• Establish unique seasonal identities for the food (Haru, Natsu, Aki, Fuyu) and ensure offerings fulfill guests' needs.

Jobbeschreibung

Your day to day

• - Manage daily operations of the Japanese kitchen section (Sushi, Sashimi, Tempura, Robata, Donburi, Ramen) to ensure food quality, presentation, and consistency.
• - Prepare, cook, and present authentic Japanese dishes according to approved recipes and standards.
• - Expert in handling Japanese ingredients: Sushi rice, fresh sashimi-grade fish, wasabi, dashi, miso, tempura batter.
• - Control knife skills - Sashimi cutting, Sushi nigiri, Maki rolling, and precise portioning.
• - Assist with pre-opening activities including mise en place planning, ordering of Japanese imported items, equipment testing, and menu trial runs.
• - Supervise and guide Demi Chefs and Commis during shifts and train them on Japanese techniques.
• - Ensure compliance with HACCP, Halal (if required), and local health regulations.
• - Control portioning, minimize wastage, manage inventory of expensive Japanese seafood, and support food cost targets below 32%.
• - Maintain cleanliness, organization, and safe working practices in the Japanese section (very high standard).
• - Assist in receiving, storage, and stock rotation following FIFO standards - especially for fresh seafood.
• - Report operational issues or maintenance needs to the Sous Chef.
• - To collaborate directly with all support departments — Service, Stewarding, and Purchasing — regarding the maintenance of equipment upkeep and Hygiene Program.
• - Actively contribute to menu development and hold regular masterclasses within the team to continuously enhance quality - including Omakase and seasonal specials.
• - To run a cost-effective operation, maximizing product quality and profitability while upholding Japanese standards and food philosophy.
• - Establish unique seasonal identities for the food (Haru, Natsu, Aki, Fuyu) and ensure offerings fulfill guests' needs.
• - Ensures customer satisfaction in accordance with True Hospitality and Japanese Omotenashi service.
• - He must ensure that all food offerings are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
• - Personally monitor and follow through on VIP guests' and special dietary requirements and allergies.
• - Interact with guests at the counter for Omakase and create meaningful relationships.