Ki Niseko - An Dining Head Chef /木ニセコ「杏ダイニング」料理長

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      "postalCode": "044-0080",
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    "datePosted": "2024-07-18",
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    "description": "<p><span style=\"font-weight: bold\">開始時期：応相談</span><br></p>\n<p><br></p>\n<p>業務内容</p>\n<ul>\n<li>レストランメニューの開発、料理企画、運営企画</li>\n<li>「杏ダイニング」の仕入れ、入荷業務</li>\n<li>キッチンチームの採用、トレーニング、監督</li>\n<li>厨房スタッフの業務全般におけるサポートと、勤務シフト中の厨房の監督</li>\n<li>倶知安中心地にあるプロダクションキッチンのチームと密に連携し、適切な下ごしらえや食材の保管の監督</li>\n<li>業務におけるコスト管理</li>\n<li>F＆Bマネージャー、およびホールマネージャーと連携し、お客様が満足するサービスの提供</li>\n<li>食品の品質管理及び衛生・安全に関する要求事項の遵守<br></li>\n</ul>\n<p><br></p>\n<p>必要な知識・資格</p>\n<ul>\n<li>小規模または大規模の日本料理店での料理長経験者希望</li>\n<li>語学力 : 日本語が母国語、または英語が流暢で日本語の基礎があること</li>\n<li>高水準の調理技術、キッチンでのリーダーシップ、指導力、高い監督力</li>\n<li>プロフェッショナルで礼儀正しく、フレンドリーな方</li>\n<li>チームリーダーとして、チームにおける問題解決の経験をお持ちの方</li>\n<li>要求された料理を提供するために、キッチンをうまく運用する方法に理解のある方</li>\n<li>地元地域、サプライヤー、利害関係者と上手に関われる能力</li>\n<li>細部にまで注意を払い、目標や期限を達成するために仕事を整理する能力<br></li>\n</ul>\n<p><br></p>\n<p>雇用条件の詳細</p>\n<p><span style=\"font-weight: bold\">雇用形態：</span>正社員</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">契約年棒:<span> </span></span>760万円 〜 900万円</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">勤務地:<span> </span></span>北海道ニセコ</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">勤務時間:<br></span></p>\n<ul>\n<li><br><span>年間休日120日</span></li>\n<li><br><span>傷病休暇5日</span></li>\n<li><br><span>入社から6ヶ月経過後の年次有給休暇10日</span><br></li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">福利厚生:</span></p>\n<ul>\n<li>健康保険、社会保険、雇用保険</li>\n<li>ビザサポート（必要に応じて）</li>\n<li>スタッフ寮利用可（有料）<br></li>\n<li>ニセコグラン・ヒラフリフト券の割引制度</li>\n<li>スキー、スノーボードの無料レッスン（空き状況による）</li>\n<li>HTM社員サービス＆割引</li>\n<li>語学、研修プログラム</li>\n</ul>\n<p><br></p>\n<p>The Role</p>\n<ul>\n<li>Menu development and food planning and operation planning for the restaurant</li>\n<li>Purchasing and receiving for An Dining</li>\n<li>Recruitment, training and supervision of a busy and large kitchen team</li>\n<li>Oversee the kitchen on shift and assist staff in all kitchen stations</li>\n<li>Work closely with the team at our off-site production kitchen to do suitable prep work and food storage.</li>\n<li>Oversee cost control of operations</li>\n<li>Ensure food quality control and compliance with sanitation &amp; safety requirements.</li>\n<li>Work closely with the F&amp;B manager and Front of House manager to deliver customer delight</li>\n</ul>\n<p><br></p>\n<p>Knowledge and Skill Requirements</p>\n<ul>\n<li>Head Chef experience desired in small or large Japanese cuisine restaurant</li>\n<li>Language skills: Japanese native or English fluency with basic Japanese</li>\n<li>Cooking skills to a high standard</li>\n<li>Kitchen leadership, mentorship and supervision skills to a high standard</li>\n<li>Professional, courteous and friendly manner</li>\n<li>Natural team-leader with proven experience solving problems in a team environment</li>\n<li>Understanding on how to successful operate a kitchen in order to deliver the required covers</li>\n<li>Ability to engage local community, supplier and relevant stakeholders.</li>\n<li>Shows high levels attention to detail and ability to organise work to achieve objectives and deadlines</li>\n</ul>\n<p><br></p>\n<p>Employment Package Details</p>\n<p><span style=\"font-weight: bold\">Employment Period:</span><span> </span>Ongoing</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Employment Status:</span><span> </span>Full time year round</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Contract Value:<span> </span></span>¥7,600,000 to ¥9,000,000</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Location:<span> </span></span>Niseko, Hokkaido, Japan</p>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Working Hours:<br></span></p>\n<ul>\n<li><br><span>Average 40 hours per week (shift times vary by season)</span></li>\n<li><br><span>120 days off per year</span></li>\n<li><br><span>Sick leave: 5 days</span></li>\n<li><span>Annual paid leave: 10 days (after 6 months of employment)</span></li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Benefits include:</span></p>\n<ul>\n<li>Flexi-time system with paid overtime</li>\n<li>Health, social, and employment insurance</li>\n<li>Visa sponsorship if required</li>\n<li>Assistance with accommodation available</li>\n<li>Grand Hirafu season lift pass available at a discounted rate</li>\n<li>Free ski or snowboard lessons (availability dependent)</li>\n<li>Discounts on HTM services and businesses</li>\n<li>Access to language and work relevant training subsidy</li>\n</ul>",
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