Su Casa Room Chef
Su Casa
hace 3 días

General Summary of Job Duties

Executive Room Chef is responsible for providing superior guest service. Service should be consistent with Standard Operating Procedures.

All duties and assignments are to be performed according to departmental and the company standards. Anticipate Guest’s needs and problem solving with great judgment skills.

Taking care of all Guest’s requests, inclusive of all non-routine tasks, as directed, with Teamwork for all co-workers.

Principle Responsibilities and Duties

  • Partner with the Culinary team to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate, and schedule employees to ensure successful outlet operations.
  • Ensure the thorough training and development of all line level personnel, and sous-chefs, and the documentation thereof using employee conference reports and Silverton standard SOP’s.
  • Ensure proper management of the facility and equipment by daily communication with engineering department and use of standardized work orders to request repair work needed.
  • Manage employee work schedule by making sure there is complete coverage as needed on all stations for all shifts. If there is an issue with the schedule, it will be your responsibility to call team members and adjust hours / shifts accordingly while maintaining forecasted labor objectives.
  • Receive a score of A on all FSS audits and Health Department Inspections.
  • Adhere to company guidelines for financial responsibility through use and tracking of budgets and profit & loss statements.
  • Assist in ensuring the delivery of quality food and services through the purchasing and management of food and non-food items.
  • Assist in the maintenance and auditing of food and non-food inventory levels in accordance with the warehouse, purchasing, and chefs department.

  • Responsible for analyzing results and developing / implementing corrective action plans on his / her shift.
  • Achieve restaurant profits through sound financial management and administration.
  • Develop guest loyalty through quality of operation, personalized customer attention, and staff development.
  • Attend scheduled management meetings as requested. Give input in the formulation of plans and programs; meet established objectives.
  • Use company e-mail to communicate between all members of the food & beverage department on all pertinent issues at hand.
  • Communicate daily with outlet FOH management team to ensure any questions are answered or concerns addressed.

  • Ensure that all subordinates are following their job description and SOP’s on a daily basis.
  • Performing other duties as assigned.
  • Attend and participate in weekly outlet meetings with Front of the House Team and Sous Chefs.
  • Skills, Education & Other Requirements

  • Must be a minimum of 21 years of age 5-7 years Asian-Fusion / Japanese cooking experience preferred.
  • Ability to communicate in Cantonese / Mandarin / Japanese is preferred.

    The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification.

    It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.


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