Breakfast Demi Chef de Partie IL RISTORANTE NIKO ROMITO

Organization Description

Developed in partnership with jeweler and luxury products designer Bulgari our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement timeless glamour and heritage of the Bulgari joining Bulgari Hotels & Resorts you join a portfolio of brands with Marriott International. Be where you can do your best work begin your purpose belong to an amazing global team and become the best version of you.

Job Description

Welcome to Bvlgari Hotel Tokyo
Chef Niko Romito creates the menus offering the Hotel overall.
Chef Romito is one of the worlds most celebrated chefs with 3 Michelin stars for his Reale restaurant in Abruzzo and number 15 for the Worlds 50 Best Restaurants
For Bvlgari Hotels & Resorts Chef Romito has specially designed a new concept which while preserving the fundamental philosophy of simplicity synthesis and a quest for the quintessence of flavor has made his restaurant Reale in Italy famous all over the world.

JOB SUMMARY

Supervise train and inspect the performance of assigned Kitchen Staff ensuring that all procedures are completed to the Hotel Standards while working within the budgeted guidelines. Assist where necessary to ensure optimum service to guests. Provides support training direction and focus helps staff members have continuous success. Develop understanding of stewarding processes.

CORE WORK ACTIVITIES

Safety and Security
property specific procedures for handling emergency situations (e.g. evacuations medical emergencies natural disasters).
work related accidents or other injuries immediately upon occurrence to manager/supervisor.
company and department safety and security policies and procedures to ensure a clean safe and secure environment.
and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Policies and Procedures
the privacy and security of guests and coworkers.
confidentiality of proprietary materials and information.
company and department policies and procedures.
other reasonable job duties as requested by Supervisors/Managers.
scheduled training

Guest Relations
other employees to ensure proper coverage and prompt guest service
guests service needs in a professional positive and timey manner.

Key Relationship
Internal: Kitchen Staff Stewarding Staff F&B Service Staff Storeroom and Engineering.
External: Hotel Guests/Visitors Food Vendors Equipment Repair Company Personnel Health Department Inspectors

Qualifications:
Essential:
1.2 years experience as Chef de Partie at a 5 star hotel or similar standard restaurant.
handling certificate.
to compute basic mathematical calculations.

Desirable:
school diploma or equivalent vocational training certificate.
of culinary training or apprenticeship.
to communicate in a second language preferably English.
certificate.

Skills
to perform job functions with attention to detail speed and accuracy.
to prioritize organize and follow through.
to be a clear thinker remain calm and resolve problems using good judgment.
to work well under pressure of meeting production schedules and timelines for guests food orders.
to maintain good coordination.
to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.

Essential Job Functions:
and strictly abide by state sanitation/health regulations and hotel requirements.
complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended properly and safely.
complete knowledge of and comply with all departmental/hotel policies and procedures.
with Chef de Cuisine/Sous Chef to review assignments anticipated business levels changes and other information pertinent to the job performance.
Shift - Turn on specified equipment (i.e. ovens deep fryers) unlock secured areas (i.e. reach-ins walk-ins); secure keys according to procedures.
opening duties:
up workstation with required mise en place tools equipment and supplies according to standards.
the cleanliness and working condition of all tools equipment and supplies. Ensure everything complies with standards.
production schedule and pars.
priority items for the day.
the Kitchen Leader of any supplies that need to be requisitioned for the days tasks.
supplies from the storeroom and stock in designated areas.
the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
prep work on items needed for the particular menu of the day.
all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

Reports/Recordkeeping
daily reports identify any special requests and check reports for accuracy.
designated reports in the computer system.
shift logs/daily memo books and document pertinent information in logbooks.
contingency lists to have a record of all guests in case of emergency.

Communication
to guests and co-workers using clear appropriate and professional language.
telephones according to hotel standard.
work topics activities or problems with coworkers supervisors or managers discreetly and quietly avoiding public areas of the property.
assistance to coworkers ensuring they understand their tasks.
information with other colleagues effectively.

Working with Others
all colleagues and treat them with dignity and respect.
and maintain positive and productive working relationships with other employees and departments.
with and assist colleagues to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement:
with quality assurance expectations and standards.