Chef de Cuisine Japonaise - Byakko - Six Senses Crans Montana

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.