HTM KK 2021-02-25 07:09:00
Job Description :
- Hands on food preparation and cooking at a workstation.
- Together with the team cooking an ‘a la carte’ menu for 200 covers.
- Maintaining communication with Chef on food orders.
- Prepare dishes according to our concept.
- Creating ‘specials’ with Chef.
- Maintaining a sanitary and neatly arranged workstation.
- Maintaining a high standard of personal hygiene and cleanliness.
Qualifications :
- Passionate about hospitality service.
- Experience working as a Chef de Partie
- Understands how a successful kitchen operates.
- Professional attitude with courteous and friendly manner.
- Punctual individual.
- Excellent communication skills.
- Team player.
- Fluent English and basic conversational Japanese
- Shows high levels of attention to detail.
Employment Period :
- 1st March to 6th May, with the potential to extend, availability of work dependent.
Working Hours :
- Around 20 - 40 hours per week (flexible depending on candidate's availability).
- Roster will be made based on hotel occupancy, and we may ask you to work more or less hours and days.
Pay Rate :
- ¥1,200 per hour
- 25% overtime rate for hours worked above 40 per week (on average over a 4 week period)
- 25% late night work rate for work between 10pm and 5am.
Benefits:
- Free meal and coffee provided while on shift
- Accommodation: Each of our accommodations is subsidised to bring you housing at an affordable price.
-Lift Passes: Your own Grand Hirafu season lift pass is available to purchase at a discounted price.
To apply please email your resume to: careers@htmniseko.com
For more information please visit: https://www.kumoniseko.com/careers/service-staff-winter