As a Junior Sous Chef you will report directly to the Senior Sous Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook
a wide range of international dishes, including French, Italian, and fusion cooking.

The Junior Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

· Garantir a higienização das cozinhas e seus utensilios com o uso adequado dos produtos de limpeza. 

·  Manter o uso correto dos equipamentos de segurança necessários, incluindo luvas, botas, óculos de proteção, máscara ou tocas.

· Garantir que todas as superfícies, áreas e equipamentos operacionais do hotel  sejam limpos de forma a manter os padrões de higiene do hotel.

 Garantir que todas as áreas de lavagem de louça e equipamentos sejam mantidos limpos o tempo todo, e entrar em contato com a engenharia para manutenção. ·

Ter um papel ativo e protagonista nas políticas e práticas de conservação de energia e meio ambiente do hotel

· Desempenhar quaisquer outras funções relacionadas conforme solicitado.

Paymaster is a member of the Finance team that will ensure accurate complex calculation of commission and incentive of specific roles in the organization.

Key Responsibilities

• Support HR department in complex calculation of commission and incentive for specific roles in the organization;
• Maintains employee confidence and protects payroll operations by keeping information confidential;
• Contributes to team effort by accomplishing related results as needed;
• Process accurate and timely relevant reports; and
• Performs regular ad hoc analysis as requested by Finance Director.

As Public Area Attendant you will be responsible for cleaning and maintaining the public areas of the hotel, both interior and exterior, according to established hotel procedures.You will have a major influence on the first and lasting impressions of our guests on our attention to hygiene standards and detail. You will provide an invisible excellence of cleanliness.

As Room Attendant you will have a big influence on guest experience. Your attention to detail in the preparation of their room is essential and will appeal to many of their senses - touch, smell, sight and hear. It will be your responsibility to ensure that the room is cleaned and prepared to highest standard to exceed guest expectation and ensure that their experience starts off on the right note.

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

OVERVIEW

Responsible for preparing side and sushi items for our guests in accordance with recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment.

RESPONSIBILITIES

In accordance with Yukinoya service and cooking procedures:

Greets and welcomes guests upon arrival to the restaurant or at the teppanyaki/ sushi counter area.

Prepares sushi, sashimi and other Japanese cooking specialties – teppanyaki, salads, soups- a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers).

Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and non-offensive

Readily provides guests with information about Yukinoya menu as they are being cooked or upon guest inquiries

Responds promptly and courteously to guest requests.

Asks guests for cooking preference, as applicable, and follows guest instructions.

Responds promptly and courteously to guest requests and provides guests with information about Yukinoya foods. Ensures guests are satisfied with food quality and service.

Performs shift opening and closing duties as assigned by the resorts leadership- including and not limited to General Manager, Resort Manager, Executive Chef and F&B Manager, manager on duty (MOD) -such as cleaning the cutting boards, fryers, grills and floors.

Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, policies and procedures.

Maintains kitchen, cooking areas, sushi counters, kitchen equipment, knives and food storage areas clean, sanitary and organized. Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD).

Have knowledge, follow and execute FSMS practices for food hygiene, health and safety. Follow up and perform action based on the feedback.

Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Properly handles ready to eat food that is served raw.

Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.

Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws.

Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room, sushi lounge and bar.

Adheres to Company guidelines on alcoholic beverage service.

Presents a clean and neat appearance and uses a courteous manner with all guests.

Immediately notifies the management when guests are not satisfied with their experience or if an accident occurs.

Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.

Performs other duties as assigned by a supervisor.

As a Laundry Attendant, you will coordinate the work effort of the production and dry cleaning areas of the Laundry Department. You will oversee productivity of other Laundry team members, conducts weekly inventories, and other duties as assigned by management. You play an important role in ensuring a memorable guest experience.

Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must b eable to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.

To make Great Pastries and Desserts, with reference to the most creative and original work being done around the world today.

Pay attention to food cost – but not be constrained by it in the search for creating new and original product.

Prepare special Showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.

To participate in and win competitions for originality, creativity and product quality.

To oversee strict adherence to all required health & safety standards while performing the work.