Japanese Head Chef
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Job Location:
Monthly Salary:
Posted on:
2 days ago
Vacancies:
1 Vacancy
Job Summary
What are we looking for
A Japanese Head Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:
High school graduate.
5-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
Basic spoken English to meet business needs.
Up to date with sanitation classes.
Possess a valid health certificate.
Knowledgeable in HACCP.
Participated in additional culinary classes or seminars.
Work experience in similar capacity with international chain hotels.
Technical education in hospitality or culinary school preferred.
What will it be like to work for Hilton
Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!
The Japanese Head Chef is responsible for the operations of the Japanese Kitchen and the delivery of the highest standard of food quality as per hotel standards and procedures. The role ensures that all food in the restaurant whether cooked or uncooked is consistent in terms of quality taste and presentation.
The Japanese Head Chef ensures that the preparation of food produces superior meals within budget parameters resulting in a profitable food operation. This role plans meals supervises and coordinates the work of Chefs Cooks and other Kitchen team members. He / she is to be familiar with competitive operations with regards to pricing quality and merchandising.
What will I be doing
As the Japanese Head Chef you will be responsible for performing the following tasks to the highest standards:
Operational
Proactively manages and supports Japanese Kitchen team members to ensure exceptional food quality consistency and productivity.
Maintains strict control of food stock levels inventory rotation and turnover.
Ensures Japanese kitchen operations consistently meet the highest standards of sanitation and cleanliness.
Ensures full compliance with local hygiene regulations and company standards and that all team members adhere to these requirements.
Identifies reports and follows up on repair and maintenance requirements.
Plans and controls food production for daily operations and special events.
Develops à la carte menus and seasonal offerings demonstrating creativity and innovation aligned with brand standards and guest expectations.
Organizes product tastings and butchery tests to ensure quality and consistency.
Supports other kitchen sections through menu recommendations and collaboration.
Maintains accurate recipes for costing purposes and recommends appropriate selling prices.
Performs any other reasonable duties as assigned by management.
Financial Management
Assists the Executive Chef in controlling food labor and energy costs within the Japanese kitchens.
Reviews menu sales analysis to support strategic menu planning and profitability.
Creates and manages efficient team rosters in line with operational needs.
Manages payroll and overtime to ensure cost control and compliance.
Monitors daily weekly and monthly food costs and takes corrective action where required.
Demonstrates strong entrepreneurial thinking and awareness of market trends new technologies and evolving guest expectations to drive profitability.
Personnel Management
Leads recruitment retention strategies and career development plans for all Japanese Kitchen team members.
Supports succession planning in collaboration with kitchen leadership.
Trains and develops team members to enhance technical skills and professional knowledge.
Coaches and counsels team members addressing performance or behavioural issues in a constructive manner.
Ensures full compliance with workplace safety and hygiene training requirements.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Direct Reports
The Japanese Head Chef will be reporting to the Executive sous Chef and Executive chef of the Hotel
EOE/AA/Disabled/Veterans
Required Experience:
IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Food Industry
- Cooking
- Cost Control
- Baking
- Sanitation
- Leadership Experience
About Company
Stay at Avatar Hotel Santa Clara, Tapestry Collection by Hilton and uncover the unexpected at our one-of-a-kind hotel. As part of Hilton's Tapestry Collection, we are perfect for guests seeking an uncommon experience and peace of mind.
