Sous Chef - 副料理長

Summary

• 職務内容

主な業務内容

• キッチンオペレーション全般の管理・改善
• スタッフの育成・指導およびチームマネジメント
• シフト・労務管理、人員配置の最適化
• 食材・在庫・コスト管理
• 品質・食品衛生基準の維持向上
• 収益性向上に向けた改善提案と実行
• 料理長を補佐し、部門運営をリード

Key Responsibilities

• Oversee and continuously improve all kitchen operations
• Lead, coach, and develop kitchen team members while fostering a positive team environment
• Manage staff scheduling, workforce planning, and labor efficiency
• Monitor food inventory, purchasing, and cost control to ensure efficient operations
• Maintain and enhance quality standards as well as food safety and hygiene compliance
• Identify opportunities to improve operational efficiency and profitability, and drive implementation
• Support the Executive Chef in leading the department and ensuring smooth day-to-day operations

Qualifications

応募資格

• ホテルまたはレストランでのマネジメント経験
• チームリーダー経験5年以上
• 人材育成および業務改善の実績
• コスト管理・衛生管理に関する知識と経験

Qualifications

• Previous management experience in a hotel, restaurant, or hospitality environment
• Minimum of 5 years of experience in a team leadership or supervisory role
• Proven track record of developing team members and driving operational improvements
• Strong knowledge of cost control, inventory management, food safety, and hygiene standards