POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances
Culinary Department In our Culinary Department, you will be responsible for preparing and delivering dishes across a variety of settings, including restaurants, banquet services, and in-room dining. This role plays an essential part in creating memorable
POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
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
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
REQUIREMENTS Required: • Culinary experience • Business-level English Preferred Qualifications: • Experience working as a Sous Chef (2+ years) POSTION SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen.
ANAインターコンチネンタルホテル東京では、ザ・ステーキハウス アウトレットマネージャー を募集しています。 ザ・ステーキハウスは、本格的なアメリカンステーキハウスの魅力と、インターナショナルホテルならではの洗練されたサービスが融合した人気レストランです。 3mを超える備長炭グリルを備えたオープンキッチンでは、シェフのライブ感あふれる調理とともに、国内外のゲストへ記憶に残るダイニング体験を提供しています。 本ポジションは、日々のオペレーション管理にとどまらず、レストランの未来を共に創り上げていくリーダーシップポジションです。 サービス品質の向上、チームメンバーの育成・モチベーションマネジメント、売上最大化に向けた戦略立案に加え、コストコントロールや収益性のマネジメントも重要な役割となります。 大規模かつ国際色豊かな環境を持つANAインターコンチネンタルホテル東京だからこそ、決められた運営を維持するだけではなく、アイデアを形にしながらアウトレットの価値向上に挑戦できる醍醐味があります。 マネージャーとしての裁量を持ち、チームとともにレストランを成長へ導きたい方、そしてゲストに特別な体験を届ける情熱をお持ちの方をお迎えしたいと考えています。 【主な業務内容】 ■レストランの管理 ‐IHGホテルのサービスや衛星基準の実施状況を監督 ‐スタッフとのブリーフィングを通して、VIPや特別な機会の為に訪れたお客様の情報、 特別メニュー等についてスタッフ全員に情報共有を行う。 ‐レストランへ訪れたお客様への出迎え・挨拶を通しパーソナルなサービス提供に努める ‐スタッフのトレーニングやモチベーションを上げる取り組み ■サービス向上 ‐ゲストコメントを通しシェフやF&Bダイレクターと共に、ゲストニーズを捉え改善する ‐レストランにおけるキャンペーンやイベントのの作成・実施 ‐競合分析を行う ‐顧客のデータベースを管理し、パーソナルサービスに努める ‐コスト・フォアキャストの管理 ‐人員計画と部門の予算をダイレクターと共に作成、管理 【必須スキル】 ‐ホテル、ブランドおよび会社にプラスのイメージをもたらしながら、お客様・従業員および第三者と関わる能力を発揮する ‐問題解決、トレーニング経験 ‐コスト・フォアキャストの管理 ‐レストランやホテル料飲部で 4年以上のマネージメント経験 ‐ビジネスレベルの日本語力 ‐日本語・英語でのコミュニケーション可能な方 ■シフト制（所定労働時間7.5時間／１日） ■レストラン営業時間：11.30 am - 10.00
HOTEL DESCRIPTION Kagoshima is the southwestern prefecture of the Kyushu Island. Major economic pillars of the prefecture include agricultural and food, electronic and automotive-related industries. The Hotel will be part of a mixed-use development that comprises
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food
POSITION SUMMARY Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances
POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are