Assistant Sous Chef (Western Cuisine/Banquet Kitchen)

Swissôtel Nankai, Osaka is a deluxe hotel ideally located in the heart of Namba, Osaka’s most exciting entertainment, shopping and dining district. The hotel sits above Nankai Railway’s Namba Station offering direct train access to Kansai International Airport and all major tourist attractions such as Kyoto, Nara and Kobe are within easy reach. The 36-storey tower has 546 well-appointed guestrooms, including 42 Executive floor rooms and 28 suites with upgraded amenities including Swiss Executive Club Lounge access, ensure an unrivaled experience with the ultimate amenities and in-room technology. Pürovel Spa & Sports offers a selection of spa treatments, fully equipped gym, jacuzzi, sauna and indoor swimming pool.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

• Manage & provide leadership to all subordinate such as sous chef, cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times
• Preparation of food, cooking, quality control, cutting & HACCP.
• Maintain daily mis-en-place (MEP) and prepare ingredients.
• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices,
• HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils.
• Ensure the highest standards and consistent quality in the daily preparation.
• Be familiar with new products, recipes & preparation techniques.
• Have full knowledge of all menu items, daily highlights, and promotions.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor.

・スーシェフ、CDP、コミ、スチュワードなどすべての部下を管理し、リーダーシップを発揮する。
・料理の準備、調理、品質管理、カット、HACCPの管理。
・毎日の仕込み（MEP）を管理し、食材を準備する。
・食品調理エリアの検査と清掃、安全な個人衛生と衛生的な食品取り扱い方法の確認、
　HACCP、ラベリング、FIFO/FEFOの実践、器具・用具の衛生的な取り扱いと保管。
・毎日の調理において、最高水準と一貫した品質を確保すること。
・新製品、レシピ、調理技術に精通していること。
・全メニュー、日替わりメニュー、プロモーションについて熟知していること。
・厨房内のすべての電気機器、機械機器の使用に精通し、取り扱い時の安全注意を守ること。
・危険な作業状況、修理やメンテナンスが必要な設備がある場合は、速やかに直属の上司に報告すること。

• Flexible to work day shift or night shift as required.
• Previous experience in a hotel or restaurant.
• English and Japanese verbal skills are desirable.
• Ability to multitask.
• Cleanliness of work area
• Good presentation, easy learner, outgoing personality. People person and passionate.
• Certificate in culinary, preferred
• Minimum of 2 years in a basic culinary position, preferably in a similar operations style
• Knowledge of basic culinary techniques & personal grooming
• Hungry to learn and apply in operation
• Valid work permit for foreign national applicant

・必要に応じて、日勤または夜勤に柔軟に対応できる方。
・ホテルやレストランでの経験がある方。
・英語と日本語が話せることが望ましい。
・マルチタスクができる方
・仕事場の清潔さを維持できる
・プレゼンテーションが上手で、外向的な性格の方。人と接することが好きで、情熱的な方。
・調理師免許があれば尚可
・基本的な調理業務に2年以上従事し、同様の業務スタイルであることが望ましい。
・基本的な調理技術と身だしなみの知識
・オペレーションを学び、応用することに貪欲な方
・外国籍の方は有効な労働許可証

• Part of the International Accor global and hotel team.
• Employee meals while on shift, laundry, yearly anniversary stay.
• Career progression within the hotel and the Accor network.
• Work within a progressive team.