Hotel jobs in United States

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

PURPOSE OF DUTY:

Highly skilled professional able to provide operational leadership & support for the day-to-day functions of the entire kitchen including catering, events, food production, menu development & implementation, inventory management, and vendor communication and management.
Responsible for the consistency and quality of the food produced, from conception to execution.
To support and be directly involved in the business growth and performance by overseeing overall culinary program which includes sourcing & negotiate products, plan, and organize kitchen will be set up evaluate the overall effectiveness of the system.
Responsible for overseeing and planning all culinary aspects related to Home/Outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Must be able to provide directions for all day-to-day operations in the kitchen.
Plan the food design to create a perfect match between the dish s aspect and its taste along with brand concept and guideline
Able to perform additional duties as requested as and when required.
To observe the Company s rules and procedures and carry out any reasonable request made by their manager.
Understand brand values and culture of brand toughly and demonstrate throughout the operation
Demonstrates honesty, integrity and leads by example.
Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and helping them to improve their knowledge or skills.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Utilities interpersonal and communication skills to lead, influence, and kitchen staff.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Recognizes superior quality products, presentations, and flavour.
Maintain Quality level of products along with brand guideline
Maintain Quality levels of receiving, storage, production, and presentation of food.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Monitor finished products for quality and presentation before the orders are sent to guest at all times.

ADMINISTRATION:
To ensure to permanently keep SOP s, manual and recipes up to date
To ensure that all legal requirements are met and properly communicated to the different team members
Ensures compliance with food handling and sanitation standards.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
Ensure proper grooming and hygiene standards for all kitchen staff.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
To undertake general administration duties
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

COMMUNICATION:
To attend/lead daily management briefing sharing relevant information s
To attend weekly management meeting and provide all relevant information s
To ensure and efficient communication interdepartmental
To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
To communicate daily and weekly report to management
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Attend the daily morning meetings and other administrative sessions.

FINANCE:
To properly administer and achieve financial reports
Review weekly and monthly schedules to meet forecast and budget.
Attend monthly P&L review with all information s related to kitchen department financials
Advocate sound financial/business decision making
In accordance with brand guideline, actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold
Coordinates with the purchasing department for the acquisition of needed goods and services
Discuss daily food cost reports with key kitchen and F&B team members.
To ensure that operational budget is adhered and take corrective action if needed
To monitor expenses and ensure respect of approval process
To control and manage inventory / Wastage reports
Involve in Budget and % Food cost forecast
To manage and control stock levels
Ensure proper purchasing, receiving and food storage standards in the kitchen.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department

PURPOSE OF DUTY:

Highly skilled professional able to provide operational leadership & support for the day-to-day functions of the entire kitchen including catering, events, food production, menu development & implementation, inventory management, and vendor communication and management.
Responsible for the consistency and quality of the food produced, from conception to execution.
To support and be directly involved in the business growth and performance by overseeing overall culinary program which includes sourcing & negotiate products, plan, and organize kitchen will be set up evaluate the overall effectiveness of the system.
Responsible for overseeing and planning all culinary aspects related to Home/Outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Must be able to provide directions for all day-to-day operations in the kitchen.
Plan the food design to create a perfect match between the dish s aspect and its taste along with brand concept and guideline
Able to perform additional duties as requested as and when required.
To observe the Company s rules and procedures and carry out any reasonable request made by their manager.
Understand brand values and culture of brand toughly and demonstrate throughout the operation
Demonstrates honesty, integrity and leads by example.
Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and helping them to improve their knowledge or skills.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Utilities interpersonal and communication skills to lead, influence, and kitchen staff.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Recognizes superior quality products, presentations, and flavour.
Maintain Quality level of products along with brand guideline
Maintain Quality levels of receiving, storage, production, and presentation of food.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Monitor finished products for quality and presentation before the orders are sent to guest at all times.

ADMINISTRATION:
To ensure to permanently keep SOP s, manual and recipes up to date
To ensure that all legal requirements are met and properly communicated to the different team members
Ensures compliance with food handling and sanitation standards.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
Ensure proper grooming and hygiene standards for all kitchen staff.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
To undertake general administration duties
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

COMMUNICATION:
To attend/lead daily management briefing sharing relevant information s
To attend weekly management meeting and provide all relevant information s
To ensure and efficient communication interdepartmental
To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
To communicate daily and weekly report to management
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Attend the daily morning meetings and other administrative sessions.

FINANCE:
To properly administer and achieve financial reports
Review weekly and monthly schedules to meet forecast and budget.
Attend monthly P&L review with all information s related to kitchen department financials
Advocate sound financial/business decision making
In accordance with brand guideline, actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold
Coordinates with the purchasing department for the acquisition of needed goods and services
Discuss daily food cost reports with key kitchen and F&B team members.
To ensure that operational budget is adhered and take corrective action if needed
To monitor expenses and ensure respect of approval process
To control and manage inventory / Wastage reports
Involve in Budget and % Food cost forecast
To manage and control stock levels
Ensure proper purchasing, receiving and food storage standards in the kitchen.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department

JOB ROLE SPECIFICATIONS:

Have more than 10 years of overall experience in high-end Sushi or Japanese restaurant
Have more than 5 years of experience as Sushi chef in high-end Sushi or Japanese restaurant
Have more than 3 years of Management level of experience in high-end Sushi or Japanese restaurant
Have enough level of English-speaking skill to complete duties
Have exceptional cooking knowledge and skills in high quality Sushi and/or Japanese cuisine
Have the ability to manage people and work collaboratively across different functions
Remains calm and constructive under pressure, solution orientated
Have a genuine passion for what you do and have a willingness to continue to learn
Have excellent leadership and communication skills

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at abuse@naukrigulf.com