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Hotel Sous Chef(シェフ)の求人情報(LEGOLAND Japan株式会社)

この求人は、現在募集を終了しています。

LEGOLAND Japan株式会社

LEGOLAND(R) Japanは一年を通して遊ぶことのできる屋外型のテーマパークそしてLEGOLANDホテル、Sea Life。2歳から12歳までのお子様を持つご家族に、楽しさで溢れた1日を提供します

愛知県名古屋市港区金城ふ頭2-2-1

2018年春 ホテル開業予定 LEGOLAND Japan

情報更新日:2018/2/28


正社員Hotel Sous Chef(シェフ)

LEGOLAND(R) Japan Hotelでスーシェフを募集いたします。2018年に新規開業を迎えるオープニングメンバーとなります!

Position Summary:

Assist the Hotel Head Chef to manage a team of Chef to ensure that the restaurants and all outlets are managed with high standards of food quality and proper managing of cost to ensure maximum profitability.

Scope & Responsibility:

Leadership
-Set high personal and professional standards for the departments under by your own performance.
-Recognize outstanding individual performance and deal with substandard performance fairly, immediately and constructively.
-Give clear, concise directions, provide support and supervise the chefs to ensure that directions are properly executed.
-Seek responsibility and take responsibility for your actions and the actions of those reporting to you.
-Establish a climate of motivation and enthusiasm in your division.
-Actively participate in the F&B division’s revenue and cost control strategies.
-Understand and ensure implementation of policies and procedures pertaining to your division’s operation.
-Get the right people in the right job.
-Constantly seek to develop the expertise of those reporting to you.
-Have a deep understanding of the hotel’s Vision and integrate this into your daily activities.
-Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
-Exercise moral judgment, imagination and courage in the practice of leadership.

Budgeting and Finance
-Assist the Hotel Head Chef in the preparation of the annual business plan.
-Monitor the Kitchen budget and discuss with the Hotel Head Chef on the corrective action where necessary.
-Control cost whilst ensuring the hotel’s Guests expectations are exceeded.

Organization
-Maintain an efficient and effective administrative system.
-Assist the Hotel Head Chef to set Kitchen policies and procedures and ensure all manuals are up to date.
-Understand the hotel’s general policies & procedures and align your personal actions as a senior manager.
-Maximize the use of available technology and systems to get results
-Ensure the facilities, equipment and offices under your supervision are maintained in excellent condition.

Technical Competency
-Know your job and continue your self-development by self-directed learning and participation in company sponsored training programs.
-Assist in the operation at peak times and any other times business needs require your hands-on assistance.
-Work together with Accounting to organize inventories in the departments under your supervision.
-Be visible in the operation and ensure implementation of quality standards.
-Lead or otherwise facilitate the transfer of information regarding priorities, assignments and problem solving at the various briefing sessions each day.
-Have a good understanding of the hotel’s emergency procedures and ensure implementation of those related to the departments under your supervision when required.
-Represent the Hotel Head Chef in his absence.
-Ensure clean kitchens, hygienic work procedures and high safety standards.
-Assist the Hotel Head Chef in minimizing spoilage and wastage.
-Work together with the Hotel Head Chef to develop menus that are cost effective and in accordance with trends and market demands.
-Assist the Hotel Head Chef in maintaining low food whilst achieving high food quality.
-Monitor implementation of all kitchens related energy conservation programs.

募集要項
雇用形態 正社員
仕事内容 Position Summary:

Assist the Hotel Head Chef to manage a team of Chef to ensure that the restaurants and all outlets are managed with high standards of food quality and proper managing of cost to ensure maximum profitability.

Scope & Responsibility:

Leadership
-Set high personal and professional standards for the departments under by your own performance.
-Recognize outstanding individual performance and deal with substandard performance fairly, immediately and constructively.
-Give clear, concise directions, provide support and supervise the chefs to ensure that directions are properly executed.
-Seek responsibility and take responsibility for your actions and the actions of those reporting to you.
-Establish a climate of motivation and enthusiasm in your division.
-Actively participate in the F&B division’s revenue and cost control strategies.
-Understand and ensure implementation of policies and procedures pertaining to your division’s operation.
-Get the right people in the right job.
-Constantly seek to develop the expertise of those reporting to you.
-Have a deep understanding of the hotel’s Vision and integrate this into your daily activities.
-Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
-Exercise moral judgment, imagination and courage in the practice of leadership.

Budgeting and Finance
-Assist the Hotel Head Chef in the preparation of the annual business plan.
-Monitor the Kitchen budget and discuss with the Hotel Head Chef on the corrective action where necessary.
-Control cost whilst ensuring the hotel’s Guests expectations are exceeded.

Organization
-Maintain an efficient and effective administrative system.
-Assist the Hotel Head Chef to set Kitchen policies and procedures and ensure all manuals are up to date.
-Understand the hotel’s general policies & procedures and align your personal actions as a senior manager.
-Maximize the use of available technology and systems to get results
-Ensure the facilities, equipment and offices under your supervision are maintained in excellent condition.

Technical Competency
-Know your job and continue your self-development by self-directed learning and participation in company sponsored training programs.
-Assist in the operation at peak times and any other times business needs require your hands-on assistance.
-Work together with Accounting to organize inventories in the departments under your supervision.
-Be visible in the operation and ensure implementation of quality standards.
-Lead or otherwise facilitate the transfer of information regarding priorities, assignments and problem solving at the various briefing sessions each day.
-Have a good understanding of the hotel’s emergency procedures and ensure implementation of those related to the departments under your supervision when required.
-Represent the Hotel Head Chef in his absence.
-Ensure clean kitchens, hygienic work procedures and high safety standards.
-Assist the Hotel Head Chef in minimizing spoilage and wastage.
-Work together with the Hotel Head Chef to develop menus that are cost effective and in accordance with trends and market demands.
-Assist the Hotel Head Chef in maintaining low food whilst achieving high food quality.
-Monitor implementation of all kitchens related energy conservation programs.
勤務地 LEGOLAND Japan Hotel にて勤務します


パーク予定地:
名古屋市港区金城ふ頭
アクセス あおなみ線「金城ふ頭」駅より徒歩8分
地図はこちら
勤務時間 基本的に一カ月単位の変形労働時間制度を適用します。
週の実働時間は平均40時間です。
一日の実働は基本的に8時間で別途1時間の休憩があります。
応募資格 必須資格:
* ホテルもしくはホスピタリティ業界での経験3年以上

学歴:
4年制大学卒
もしくは、それに準ずる専門的教育や経験

その他資格:
* ネイティブレベルの日本語、ビジネスレベルの英語(Read, Write, Speak)能力
* 多様性のある組織での勤務経験
給与 年間基本給与 3,200,000円〜4,000,000円
(職務経験・能力によって決定いたします)
試用期間 あり  3カ月間の試用期間があります。
採用祝い金 なし
待遇 * 通勤交通費 上限50,000円まで支給
* 社員には資格に応じて世界のMerlin Entertainments Groupアトラクションで使用できる入場回数券を支給
休日 年間休日120日(1カ月の休日9日〜11日)
その他、有休休暇、特別有給休暇(慶弔休暇等)
応募方法 下記応募フォームよりご応募下さい。
連絡先 LEGOLAND Japan株式会社
Human Resources採用担当
HR@LEGOLAND.jp
ホームページ https://www.legoland.jp/
企業メッセージ
LEGOLAND Japan(R) Hotel は2018年に開業予定!

LEGOLAND Japanは一年を通して遊ぶことのできる屋外型のテーマパークとして、2歳から12歳までのお子様を持つご家族に、楽しさで溢れた1日を提供します。

LEGO, the LEGO logo, the Brick and Knob configurations, the Minifigure and LEGOLAND are trademarks of the LEGO Group. ©2016 The LEGO Group.
LEGOLAND is a part of Merlin Entertainments plc.

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