中国料理 - 料理長/ANAインターコンチネンタル石垣リゾート at IHG Career

Ishigaki, , Japan -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Menu development, Kitchen management, Food safety, Team leadership, Staff training, Budget management, Food procurement, Quality control, Guest satisfaction, Inventory management, Staff supervision, Performance management, Conflict resolution, Communication, Strategic planning

Industry

Hospitality

Description

The ANA InterContinental Ishigaki Resort is located on Ishigaki Island, a southern island far from the main island of Okinawa, offering a unique experience woven from its rich natural environment and distinctive culture. Surrounded by beautiful beaches and abundant nature, it is an ideal setting for outdoor activities and moments of relaxation. As a hotel that combines world-class service and hospitality, we provide guests with unforgettable memories. ANAインターコンチネンタル石垣リゾートは、沖縄本島から遠く離れた南の島、石垣島に位置し、自然豊かな環境と独自の文化が織りなす特別な体験を提供しています。美しいビーチや豊かな自然に囲まれ、アウトドアアクティビティやリラックスしたひとときを過ごすのに最適な環境です。また、世界クラスのサービスとホスピタリティを兼ね備えたホテルとして、訪れるゲストに忘れられない思い出を提供します。 As the Chef, you will be responsible for maintaining and enhancing the quality, consistency, and productivity of the restaurant kitchen, while elevating the overall culinary value of the hotel. You will lead the kitchen team by being actively involved in food preparation, and oversee all culinary operations including menu development, food procurement, kitchen workflow, and staffing.In close collaboration with the Food & Beverage and Purchasing departments, you will strive to achieve both high guest satisfaction and a positive working environment for your team, all while maintaining operations within budget. Strict adherence to food safety and hygiene standards is essential, and you are expected to take a proactive role in training and developing your team to continuously improve performance. 料理長として、レストランキッチンの品質・一貫性・生産性を維持・向上させ、ホテル全体の食の価値を高めることを目指していただきます。調理業務に自ら関わりながらチームを指導し、メニュー開発、食材の仕入れ、調理工程の管理、人員配置に至るまで、すべての食品関連業務を統括していただきます。料飲部門や購買部門と密に連携し、ゲスト満足度とスタッフの働きやすさの両立を図りながら、効率的かつ予算内での運営を実現してください。食品衛生・安全基準を確実に遵守することはもちろん、チーム全体のスキル向上を目指した教育・育成にも積極的に取り組んでいただきます。 Core Work Activities / 主要業務内容 Ensuring Culinary Standards and Responsibilities are Met for the Restaurant * Develops, designs, and creates new dishes, concepts, systems, or products, contributing creatively to the restaurant. * Supervises restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures. * Maintains food preparation, handling, and storage standards. * Identifies superior quality in ingredients, plating, and flavor. * Plans and manages food quantities and plating standards for restaurant service. * Communicates production needs to key personnel. * Assists in developing daily and seasonal menu items. * Ensures compliance with all applicable laws and regulations. * Follows correct food handling procedures and temperature control. * Estimates daily production requirements for the restaurant. * Prepares and cooks various types of food for regular service and special occasions. * Inspects quality of raw and cooked food to ensure it meets standards. * Determines food presentation and creates decorative displays. Leading the Kitchen Team * Supervises and coordinates cooks and kitchen staff in food preparation activities. * Utilizes interpersonal and communication skills to lead, inspire, and encourage team members; promotes sound business decisions; demonstrates integrity and leads by example. * Personally prepares food items while leading the kitchen team during shifts and ensuring timely execution of orders. * Oversees and manages all daily restaurant kitchen operations. * Has thorough knowledge of employee roles to provide coverage when needed. * Fosters mutual trust, respect, and teamwork among staff. * Acts as a role model to demonstrate proper behavior. * Maintains productivity standards. * Ensures cross-training of team members for operational flexibility. * Clearly communicates performance expectations and job roles. * Builds and sustains open, collaborative working relationships among staff. Establishing and Maintaining Restaurant Kitchen Goals * Sets and supports achievement of kitchen goals, including performance, budget, and team objectives. * Develops detailed plans and strategies to prioritize and complete daily kitchen operations. * Understands how kitchen operations impact overall financial performance and manages activities to meet or exceed budget targets. * Effectively addresses, reports, and follows up on employee accidents. * Complies with and enforces company safety standards. * Ensuring Exceptional Customer Service * Delivers service that exceeds customer expectations to drive satisfaction and repeat business. * Manages daily operations while maintaining service quality and standards to meet guest expectations. * Improves service quality by helping staff understand guest needs and offering guidance, feedback, and individual coaching. * Sets a positive example in guest interactions. * Emphasizes guest satisfaction in all team meetings and promotes continuous service improvement. * Empowers staff to provide excellent customer service. * Handles guest issues and complaints appropriately. * Engages with guests to obtain feedback on food and service quality. Managing and Conducting Human Resource Activities * Identifies development needs among staff and provides coaching or mentoring to enhance their skills and knowledge. * Trains restaurant staff on menu knowledge, including ingredients, preparation methods, and unique flavors. * Manages progressive disciplinary actions for team members. * Participates in employee evaluations and provides performance feedback as needed. * Utilizes available on-the-job training tools to support employee development. * Assists with interviewing and hiring staff with appropriate skills. Additional Responsibilities * Shares information with supervisors, colleagues, and subordinates via phone, email, written communication, or in person. * Analyzes information and evaluates outcomes to determine the best solutions to problems. * Attends and actively participates in relevant meetings. レストランにおける調理基準の遵守・達成 * 新たな料理、コンセプト、システム、製品を開発・設計し、レストランにおける芸術的な貢献を行う * レストランキッチンのシフト運営を監督し、F&Bポリシーや基準、手順の遵守を確保 * 食材の取り扱い・保管における基準を遵守 * 高品質な食材、盛り付け、味を認識し評価 * レストランでの調理量・プレゼンテーション要件を計画・管理 * 必要な生産量をキーパーソンに共有 * 日替わりや季節のメニュー開発に携わる * 関連する法令・規制を遵守 * 適切な温度管理と取扱基準に従って食材を取り扱う * 毎日の必要生産量を見積もる * 通常営業や特別イベントのためにあらゆる種類の料理を調理 * 生・加熱後の食材品質を確認し、基準を満たしているかをチェック * 食事のプレゼンテーションを決定し、装飾的な盛り付けを考案キッチンチームのマネジメント * 調理に携わるスタッフの業務を監督・調整 * 対人スキルとコミュニケーション力を駆使してチームをリードし、信頼を築き、誠実な判断を行い、模範となる行動を取る * 自ら調理を行いながらシフトチームを率い、オーダーに応じた料理の提供を遂行 * レストランキッチンのスタッフを監督し、日々の業務運営を管理 * スタッフの業務を十分に理解し、不在時に代行できるようにする * 相互信頼・尊敬・協力を育む職場文化を推進 * 適切な行動を示すロールモデルとして行動 * スタッフの生産性維持を確保 * スタッフをマルチスキルで育成し、日常業務を円滑に遂行 * 期待される業務内容やパフォーマンス基準を明確にする * オープンで協力的な関係をスタッフ間で構築・維持レストランキッチンにおける目標設定と管理 * 業務パフォーマンス、予算、チーム目標など、キッチンの各種目標を設定し、達成をサポート * 毎日の業務を計画・優先順位づけし、効果的に遂行 * キッチンの運営がホテル全体の財務目標に与える影響を理解し、予算内での運営を目指す * スタッフの事故について適切に報告・対応・フォローアップ * 企業の安全基準を理解し、遵守を徹底顧客サービスの向上 * 顧客満足とリピート利用を目指し、期待を上回るサービスを提供 * 日常業務において品質・基準を維持し、顧客の期待に応える * ゲストニーズを理解し、適切なアドバイスやフィードバック、個別指導を提供することでサービスを向上 * ゲストとの良好な関係構築において模範を示す * 部門ミーティングでゲスト満足を強調し、継続的な改善を推進 * スタッフに裁量を与え、優れた顧客サービスの提供を促す * ゲストからのクレームや問題を適切に処理 * ゲストと直接対話し、料理やサービスのフィードバックを収集人材管理および育成 * スタッフの育成ニーズを把握し、コーチングやメンタリングにより知識やスキル向上を支援 * メニューに関する研修（食材・調理方法・風味など）を実施 * スタッフの懲戒処分プロセスを管理 * 人事評価に参加し、必要に応じてフィードバックを提供 * オンザジョブトレーニングの各種ツールを活用 * 適切なスキルを持つスタッフの採用面接・選考に協力その他の業務 * 電話・文書・Eメール・対面などで上司、同僚、部下と情報を共有 * 情報を分析し、最適な解決策を選択して問題を解決 * 関連する会議に出席・参加 Education and Experience / 学歴・経験 * High school diploma or equivalent (GED) with a minimum of 4 years of experience in culinary, food and beverage, or a related professional field. OR * A 2-year degree from an accredited institution in Culinary Arts, Hotel and Restaurant Management, or a related major, with at least 2 years of relevant experience in culinary, food and beverage, or related fields. * 高校卒業または同等の資格（GED）を有し、料理、飲食、または関連分野で4年以上の実務経験または * 認定された大学における2年制の学位（調理芸術、ホテル・レストランマネジメント、または関連専攻）を取得し、料理、飲食、または関連分野で2年以上の実務経験

Responsibilities

The Chef will oversee all culinary operations, including menu development, food procurement, and kitchen workflow to ensure high quality and consistency. They are responsible for leading the kitchen team, managing budgets, and maintaining strict food safety and hygiene standards.