We are looking for a Head Chef to join our Japanese Restaurant Sachi based in Milan, Hotel Gran Melià Palazzo Cordusio. • Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget. • Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements. • Controls kitchen costs to ensure that the restaurant meets budget and increase profitability. • Controls kitchen maintenance, repairs, and other related expenses. • Monitors ordering and receiving food products and other supplies as required for daily operations. • Observes compliance with the company's policies and procedures, as well as, governmental laws and regulations. • Supervises and takes part in the preparation and production of all food products. • Inspects all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Inspects products quality during and after preparation and makes adjustments as required. • Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs. • Plans and develops menus in coordination with the Executive Chef. • Meets customer requirements in terms of special requests and dietary needs. • Collaborates with the HR Department to ensure the quality of new kitchen staff during recruitment procedure. • Collaborates with Operations and HR Department up to date kitchen developments and requirements. • Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets. • Motivates and develops staff, in order to encourage their professional development. • Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time. • Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees. • Maintains discipline, recommends and administers corrective actions. • Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market. • Attends food seminars and exhibitions. • Performs other duties pertinent to this job as assigned. • Ability to travel for training and task force reasons. • Culinary Arts Diploma or similar degree. • Minimum 3 years of experience in Sous Chef role or similar. • Japanese Cuisine knowledge, previous experience in Japanese / fusion restaurant in similar role. • Prior management experience in dining/ luxury kitchen environment • Fluent in English. • Good knowledge of kitchen policies and procedures, their development and applications. • Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics. • Ability to maintain high quality control standards. • Ordered and systematic in work. • Excellent interpersonal, communication and management skills. • Strong planning and budgetary skills. • High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams. • Highly cooperative team spirit. • Excellent leadership skills and the ability to lead by example in a multicultural environment. • Problem-solving skills. • Handles multiple priorities and works under stress. • Ability to travel for training and task force reasons.
