餐飲部 Mizue 日式無菜單料理 初級副主廚 F&B Mizue Japanese Omakase Restauran Jr. Sous Chef
面議（經常性薪資達4萬元或以上） 40000元
台北市松山區
5~6年工作經驗
開幕未滿一年即獲得500盤推薦，精緻高端無菜單料理，僅有14個吧台座位及兩個包廂，歡迎加入!
https://capellahotels.com/en/capella-taipei/dining/mizue
協助Mizue 日式無菜單料理餐廳料理長 管理廚房運營，透過規劃、組織、指導及控管廚房來確保其符合嘉佩樂酒店標準以提升顧客滿意度，成為獨立的利潤中心。並能獨立於料理檯提供顧客餐點及建立顧客關係。
1. 設計多元性及豐富的菜單，不定期更換。
2. 指導和監督各道菜餚的準備與生產，並確保它們符合食譜與規格規範。定期檢查所有食品的準備、口味、品質與數量，並在必要時提出改進建議。
3.擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。
4.成為一名親力親為的管理者，參與現場營運，並在忙碌時刻提供協助。
5.確實遵守各項營運設備及供應品項的庫存標準，並確保其數量足以滿足營運需求，並監督所有食品的正確處理和儲存，以將損耗降到最低。
6.主持每日的班前簡報，向同事們講解各項事前準備、服務準則和菜單。
7.盡可能地在菜單中使用當地及當季產品。
8.以有禮且有效率的方式處理顧客需求，若無法立即找到解決方案，則須向主管報告相關顧客投訴或問題，跟進並確實對顧客回報。
9.確保餐廳展現出熱情、專業和歡迎的形象。
10.確保餐廳內外場保持整潔有序，確實填寫 HACCP 表格並於辦公室內建檔，並 確保工作站保持清潔和消毒，並要求廚師始終遵循正確的安全程序。
11.檢查並確保所有操作設備維持良好工作狀況，必要時提出維修和保養請求。
12.確保人手充足，以確保運作順暢。
Assist the Chef de Cuisine of Mizue, the Japanese omakase restaurant, in managing overall kitchen operations. This includes planning, organizing, directing, and controlling kitchen activities to ensure alignment with Capella Hotel standards and enhance guest satisfaction, positioning the kitchen as an independent profit center. The role also requires the ability to independently serve guests at the counter and build strong guest relationships.
1. Design a diverse and rich menu with periodic updates.
2. Guide and supervise the preparation and production of all dishes, ensuring they comply with recipes and specifications. Regularly check the preparation, taste, quality, and quantity of all food items, and make improvement recommendations as necessary.
3. Maintain comprehensive knowledge and skills to oversee, correct, and demonstrate responsibilities to ensure compliance with standards.
4. Be a hands-on manager, participating in on-site operations and providing assistance during busy periods.
5. Strictly adhere to inventory standards for operational equipment and supplies, ensuring sufficient quantities to meet operational needs, and monitor the proper handling and storage of all food items to minimize spoilage.
6. Lead daily briefings, explaining preparations, service standards, and menu items to colleagues.
7. Use local and seasonal products on the menu whenever possible.
8. Handle customer requests politely and efficiently; if an immediate solution cannot be found, report relevant customer complaints or issues to management, follow up, and ensure proper feedback is provided to the customer.
9. Ensure the restaurant presents a warm, professional, and welcoming image.
10. Maintain cleanliness and order in both front-of-house and back-of-house areas, accurately fill out HACCP forms and file them in the office, and ensure workstations remain clean and sanitized, with chefs consistently following proper safety procedures.
11. Inspect and ensure that all operational equipment is maintained in good working condition and submit repair and maintenance requests as necessary.
12. Ensure adequate staffing to ensure smooth operations.
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