Sous Chef - 副料理長

◇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 ◇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 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 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