Japanese Chef de Cuisine - Casa Brera

at  Marriott International Inc

Informazioni aggiuntive Pre-Opening Hotel
N. Posizione 24098896
Categoria la Posizione Food and Beverage & Culinary
Sede Casa Brera, Piazzetta M Bossi No 2, Milan, Milan, Italy VISUALIZZA SULLA MAPPA
Tipologia Full-Time
Lavora da remoto? N
Trasferimento? N
Tipo posizione Management
Part of the Luxury Group of Marriott International, Casa Brera is currently recruiting Japanese Chef de Cuisine to join the pre-opening team made of modern and authentic hospitality professionals.

Reporting to the Executive Chef, the role will be responsible for organizing staff and allocating resources for the Japanese Restaurant; allocating resources, execute controls, and systemize daily functioning; executing controls (orders, inventories, par levels); systemizing daily functioning and maintain efficient mise en place in the kitchen operations; food control, ensuring top quality and hygiene both for products and equipment; maintaining food cost at a minimum; train and develop the kitchen staff in a clear and proper manner.

• This is full-time position, 5 days a week with 2 days off.
• The starting date is as soon as possible.

ABOUT US

Casa Brera is an unexpected gateway in the heart of Brera set to open its doors in autumn 2024.
Reinterpreted by Studio Urquiola, Casa Brera features 116 sophisticated guestrooms including 15 suites and the Milanese Suite. Hidden behind a rationalist façade, you will find a world of international elegance, transcending the traditional hotel experience. Our hotel promises cosmopolitan luxury, authentic lifestyle and a timeless Milanese elegance.
A Culinary hub, here flavors and sounds from different places seamlessly interlace. Odachi, showcases authentic Japanese cuisine in a cosmopolitan setting while those looking for a truly Italian experience can indulge at Scena by Michelin star Chef Andrea Berton. “Living” is a welcoming space for guests to socialize over aperitivo and Milanese light bites. By night, the rooftop’s sky bar transforms into an unmissable destination, with a pool and lounge areas providing the perfect spot to soak up the energy and skyline of the city.
Join Casa Brera, the new place to be in Milan, where an authentic and modern team crafts unique experiences that connect our guests with Milanese heritage in a welcoming and inclusive atmosphere.

WHAT YOU’LL DO

• Leading kitchen operations providing directions for all day-to-day operations, understanding employee positions, utilizes interpersonal and communication skills to lead and encourage others.
• Serving as a role model, supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques, proper handling of raw food and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

ENSURING CULINARY STANDARDS AND RESPONSIBILITIES ARE MET

• Provides direction for menu development.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.

Reporting to the Executive Chef, the role will be responsible for organizing staff and allocating resources for the Japanese Restaurant; allocating resources, execute controls, and systemize daily functioning; executing controls (orders, inventories, par levels); systemizing daily functioning and maintain efficient mise en place in the kitchen operations; food control, ensuring top quality and hygiene both for products and equipment; maintaining food cost at a minimum; train and develop the kitchen staff in a clear and proper manner.

• This is full-time position, 5 days a week with 2 days off.
• The starting date is as soon as possible