Speciality Chef (Japanese cuisine )

Scope of Work

As Speciality Chef de Cuisine (Japanese), I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

I will assume full responsibility for the efficient operation of the culinary team and service in Japanese kitchen :

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Follow proper plate presentation and garnish set up for all dishes.
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
• Record guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
• Ensure all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
• Strictly adhere to LQA standards and guest comments.
• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the culinary experience.
• Lead a team of engaged and experienced hosts to provide the Six Senses exceptional standards of service.
• Plan a robust business for the Kitchen.
• Responsible for monthly inventory.
• Follow pricing guidelines given set by the property. Qualification : To execute the position of Chef de Speciality Cuisine (Japanese) I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following :

High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma / degree from a recognized hospitality school is preferred.

Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.

Alcohol awareness certification and / or food service permit or valid health / food handler card as required by local or state government agency.

Fluent in English; I understand that French also preferred.

The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Crans Montana. It is not and does not infer that the above is an inclusive and / or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Crans Montana is an equal opportunity employer. This policy applies to all terms and conditions of employment. Accommodation Provided : No Benefit : As per local regulations

Six Senses local benefits

Six Senses company benefits