Sushi Chef
The Ritz-Carlton
Almaty, Kazakhstan, Kazakhstan
8 дней назад

Position Type Management

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Criticalcompetences :

1.Ability to perform job functions with attention to detail, speed and accuracy

2.Ability to prioritize, organize, delegate work and follow through

3.Ability to be a clear thinker, remain calm and resolve problems using good judgment

4.Ability to work well under pressure of meeting production schedules and timelines for guests’ cold food orders

5.Ability to maintain good coordination

6.Ability to transport cases of received goods to the work station; pots and pans of food from storage / prep areas to the serving line

7.Ability to work with all products and food ingredients involved

8.Ability to operate, clean and maintain all equipment required in job functions

9.Ability to supervise, train and direct employees; give correction when needed

10.Ability to plan and produce centerpiece displays and banquet trays

11.Ability to comprehend and follow recipes

12.Ability to expand and condense recipes

13.Ability to produce creative and artistic food work

14.Ability to perform job functions with minimal supervision

15.Ability to work cohesively with co-workers as part of a team

16. Ability to motivate staff and maintain a cohesive team

Essential job function

1.Co-operate with all F&B departments.

2. Represents the food production area on day to day basis.

3. To check staff schedules on weekly basis to ensure proper coverage at all times and wage cost controller.

4. Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels.

5. Maintains that standard operating procedures are followed in all areas.

6. Sees that company policies are in effect regarding :

  • Clean as you go .
  • Proper uniforms to include shoes.
  • Purchasing procedures.
  • Safety training on food handling equipment and accident reports written.
  • Requisition system in effect for storeroom areas particularly staff feeding and catering.
  • Standards of personal hygiene and grooming followed.
  • Follow up on taste panes, restaurants, banquets and staff feeding.
  • 7. Training of subordinate staff, on the following, to meet training objective goals :

  • Food production standards recipe cards, use records (station guides ).
  • Production charts and their use.
  • Proper use of equipment
  • Cleaning schedule
  • Taste panel procedures
  • Menu counts
  • Food cost calculation
  • Sanitation and hygiene
  • Train the trainer
  • JOB SUMMARY

    Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

    Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.

    Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

    Education and Experience

  • Bachelor Degree; 5 years experience in Culinary and 3 years experience as a Sushi Chef, food and beverage
  • CORE WORK ACTIVITIES

    Ensuring Culinary Standards and Responsibilities are Met

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Assists Executive Chef with all kitchen operations and preparation.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards.
  • Performs all duties of kitchen managers and employees as necessary.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • Operates and maintains all department equipment and reports malfunctions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Leading Kitchen Operations

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making;
  • demonstrates honesty / integrity; leads by example.

  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Maintains the productivity level of employees.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Ensures property policies are administered fairly and consistently.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Recognizes success performance and produces desired results.
  • Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Handles guest problems and complaints.
  • Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
  • Trains employees in safety procedures.
  • Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Participates in the employee performance appraisal process, providing feedback as needed.
  • Brings issues to the attention of the department manager and Human Resources as necessary.
  • Additional Responsibilities

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.
  • The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

    The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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