Jobs in Japan
Explore hand-picked jobs in Japan for English speakers across tech, education, marketing, and more.
Vetted companies only. Apply from overseas.
Jobs in Japan
Explore hand-picked jobs in Japan for English speakers across tech, education, marketing, and more.
Vetted companies only. Apply from overseas.
Marriott InternationalExhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. The role assists in determining how food should be presented and creates decorative food displays; attends daily Banquet Event meetings to review culinary requirements; checks the quality of raw and cooked food products to ensure that standards are met; assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions; ensures compliance with all Food & Beverage policies, standards and procedures; estimates daily Banquet Event Order production needs; follows proper handling and right temperature of all food products; maintains food preparation handling and correct storage standards; manages the BEO process including menu development, pricing, tracking and ordering; manages food quantities and plating requirements for all banquet functions; plans food quantities and plating requirements for all banquet functions; prepares and cooks foods of all types, either on a regular basis or for special guests or functions; recognizes superior quality products, presentations and flavor; and supports procedures for food & beverage portion and waste controls. The role communicates production needs to key personnel and regularly communicates with employees to ensure performance expectations are clear. It encourages mutual trust, respect, and cooperation among team members; maintains employee productivity; ensures employees understand expectations and parameters; administers property policies fairly and consistently; identifies developmental and educational needs and coaches, mentors, trains, or instructs others; leads shifts while personally preparing food items and executing requests based on required specifications; serves as a role model; supervises and coordinates cooks and workers engaged in food preparation; supervises and manages employees and day-to-day operations; supervises banquet kitchen shift operations; addresses employee problems or concerns; and uses interpersonal and communication skills to lead, influence, and encourage others, advocate sound financial and business decision making, demonstrate honesty and integrity, and lead by example. The role achieves and exceeds performance, budget, and team goals; develops specific goals and plans to prioritize, organize, and accomplish work; and manages to achieve or exceed budgeted goals. It empowers employees to provide excellent customer service, improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and coaching, manages day-to-day operations to meet quality standards and customer expectations, provides services above and beyond for customer satisfaction and retention, and responds effectively to guest problems and complaints. The role conducts training when appropriate; ensures employees are cross-trained; ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and support the Peer Review Process; participates in training staff on menu items, including ingredients, preparation methods, and unique tastes; reviews staffing levels to meet guest service, operational, and financial objectives; and trains employees in safety procedures. Additional responsibilities include analyzing information and evaluating results to choose the best solution and solve problems, attending and participating in pertinent meetings, and providing information to supervisors, co-workers, and subordinates by telephone, in writing, by email, or in person.
- High school diploma or GED and 1 years experience in the culinary, food and beverage, or related professional area; or - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, and 1 year experience in the culinary, food and beverage, or related professional area.
