Pastry-Demi Chef de Partie

Must have Japanese citizenship or Eligible work in Japan permit holder

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 to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

レシピ品質基準盛り付け基準ならびに調理準備チェックリストに従って料理の準備および調理を行います
調理に必要な材料の準備ポーション分けカット保管などを行います
ベーキングや計量に必要な道具器具機器を安全かつ適切に使用して焼き菓子などを調理します
食品の衛生管理方針および手順個人の衛生管理を含むを順守しこれに従って作業を行います
厨房機器や調理中の食品の温度を確認し異常があれば管理者に報告します
キッチンエリアの洗浄消毒作業ステーションのセットアップおよび片付けを行い衛生清掃手順に従って作業します
勤務中を通じて調理された料理の品質や提供されるポーションの管理を行います

Follow all company policies and procedures including safety and security; report accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping uneven or slippery surfaces. Reach overhead and below the knees including bending twisting pulling and stooping. Stand sit or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security
Follow policies and procedures for the safe operation and storage of tools equipment and machines.
Follow company and department safety and security policies and procedures to ensure a clean safe and secure environment.
Report work related accidents or other injuries immediately upon occurrence to manager/supervisor.
Use proper equipment wear appropriate personal protective clothing (PPE) and employ correct lifting procedures as necessary to avoid injury.
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Complete appropriate safety training and certifications to perform work tasks.
Policies and Procedures
Protect company tools equipment machines or other assets in accordance with company policies and procedures.
Ensure uniform nametags and personal appearance are clean hygienic professional and in compliance with company policies and procedures.
Follow company and department policies and procedures.
Protect the privacy and security of guests and coworkers.
Perform other reasonable job duties as requested by Supervisors.
Communication
Speak to guests and co-workers using clear appropriate and professional language.
Answer telephones using appropriate etiquette including answering the phone within 3 rings answering with a smile in ones voice using the callers name transferring calls to appropriate person/department requesting permission before placing the caller on hold taking and relaying messages and allowing the caller to end the call.
Talk with and listen to other employees to effectively exchange information.
Working with Others
Support all co-workers and treat them with dignity and respect.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Develop and maintain positive and productive working relationships with other employees and departments.
Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.
Physical Tasks
Stand sit or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees including bending twisting pulling and stooping.
Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance.
Move over sloping uneven or slippery surfaces.
General Kitchen
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures such as product rotation First In-First Out (FIFO); dating labeling cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance across all food-related departments and areas.
Operate ovens stoves grills microwaves and fryers to prepare foods.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations.
Report maintenance issues immediately to appropriate personnel (i.e. management or maintenance).
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
Sanitation and Maintenance
Wash and disinfect kitchen area including tables tools knives and equipment to ensure sanitary conditions and meet the departmental standards including using sanitizers required by health department.
Set-up and break down work station with required mise en place tools equipment and supplies ensuring items are to established specs ensuring adequate fill of containers storing items appropriately and cleaning station as appropriate.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines reporting pest control issues to appropriate personnel.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
Use baking tools (for example rolling pin dough scraper biscuit and dumpling cutters sifter) to prepare baked foods.
Use measuring tools (for example scale measuring cups measuring spoons) to precisely measure ingredients and portion sizes.
Use kitchen tools safely and appropriately including using appropriate tools to open cartons boxes and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
Food Preparation
Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist establishing priority items.
Test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
Convert measurements (for example teaspoons to tablespoons) using measurement chart.
Mix icings frosting and glazes to decorate pastry items using icing bags cutters and miscellaneous hand tools.
Prepare ingredients for cooking including portioning chopping and storing food before use.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Set-up
Ensure proper portion arrangement and food garnish to be served to waiters or patrons according to standards.

CRITICAL COMPETENCIES

Analytical Skills
Arithmetic ComputationInterpersonal Skills
Team Work
Diversity RelationsPersonal Attributes
Presentation
Safety Orientation
Dependability
Positive Demeanor
Integrity
Physical Abilities
Hand-Eye Coordination
Stamina
Physical Strength
Agility
Visual Acuity
Manual DexterityStock and Inventory
Food Storage and RotationEquipment and Tools
Kitchen Measurement Tools
Basic Cookery
Recipe
Mixing Skills
Measurement
Bakery Procedures

PREFERRED QUALIFICATIONS
EducationHigh school diploma/G.E.D. equivalent
Related Work ExperienceLess than 1-year related work experience
Supervisory ExperienceNo supervisory experience is required