【Gajoen Tokyo】Executive Sous Chef

Key Responsibilities. 高品質な料理提供と標準（レシピ・盛り付け）の維持. 衛生・安全・清潔基準の遵守. 仕入れ・在庫・機材管理. 日々のオペレーションと品質チェック. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. As the ecutive Sous Chef, you will be responsible for performing the following tasks to the highest standards. Lead and manage overall kitchen operations. Oversee food quality, hygiene (HACCP), and cost control. Develop menus and new dishes. Manage team training, scheduling, and performance. Collaborate with other departments and handle guest requests. Control inventory, purchasing, and food waste. Ensure high-quality food production and consistency (recipes & plating). Maintain hygiene, safety, and cleanliness standards. Train and develop team members. Manage procurement, inventory, and equipment. Optimize costs and maximize profitability. Support events and special menu planning. Supervise daily operations and quality checks. Qualifications. 食品衛生資格・健康診断証明. An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in Japanese , both verbal and written to meet business needs. Possess a valid health certificate. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred.