【Gajoen Tokyo】All Day Dinning Head Chef

食品安全（FSAA）・衛生・清潔基準の遵守. Lead and manage all day dining kitchen operations, including room service. Ensure high standards of food quality, presentation, hygiene, and cost control. Develop menus and adjust offerings based on business needs. Train, supervise, and motivate the kitchen team. Oversee inventory, purchasing, and kitchen equipment. Key Responsibilities. Deliver consistent, high-quality dishes aligned with recipes and standards. Maintain food safety (FSAA), hygiene, and cleanliness standards. Manage food costs, waste, and profitability. Plan menus and adjust based on seasonality and demand. Supervise daily kitchen operations and staff performance. Train employees and enforce SOPs. Coordinate with other departments and suppliers. Monitor inventory, equipment, and kitchen maintenance. Ensure timely service and guest satisfaction. Lead meetings and maintain effective team communication. 高卒以上（調理専門学校卒が望ましい）. Qualifications. High school diploma or culinary school preferred. 5–7 years’ kitchen management experience in a 4–5 star hotel or high-end restaurant. Minimum 5 years as a Chef. Strong leadership, training, and team management skills. Knowledge of food safety systems and kitchen equipment. Basic computer skills. Ability to work under pressure and solve problems. Strong organizational skills and ability to prioritize tasks.