Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

• Interprets at the sales department between the Japanese Expat (Sales General Manager) and locals, as well as during sales meetings with customers and suppliers. Providing consecutive interpretations between English (Tagalog) and Japanese, and vice versa, for language combinations.
• Interprets at various meetings as requested by other departments.
• Translates various departments’ documents such as Company Policy Development Plan, 3Q6S Policy Development Plan, SOP, Educational Materials from Japan, forms, etc.
• Receives, assesses, advises locals, and coordinates requests to the Japanese expat (Production EM) for the expense applications.
• Creating a dictionary building exclusively for the company
• Ad hoc Japanese Expat Support (Example: support for Japanese Expat dependents that General Affairs does not cater to [gray areas in GA duties, just to fill a gap])
• Interpret meeting discussions from Japanese to English & Vice Versa translate documents, standards, email and many more (Japanese- English).
• Assist local members and Japanese expats during quality issues.
• Recommends improvement based on encountered issues.
• Assist Japanese expats regarding company activities.

• Assists Japanese Executives with communication in both written and oral forms.
• Receive corporate documents and translate them into English or Japanese.
• Attend corporate meetings and/or facilitate the setup process.

We are seeking a highly motivated and customer-focused individual with fluency in both Japanese and English to join our call center team. As a Japanese Bilingual Call Center Agent, you will be responsible for providing exceptional customer service and support to our Japanese-speaking clients. You will handle inquiries, resolve issues, and provide accurate information about our products and services.

Key Responsibilities:

• Customer Support: Handle inbound and outbound calls, emails, and chat inquiries from Japanese-speaking customers, providing prompt and professional assistance.
• Issue Resolution: Diagnose and troubleshoot customer issues, providing effective solutions and ensuring customer satisfaction.
• Information Management: Maintain accurate records of customer interactions, transactions, and inquiries in the company's CRM system.
• Product Knowledge: Stay up-to-date with company products, services, and policies to provide accurate and relevant information to customers.
• Team Collaboration: Work closely with team members and other departments to resolve complex customer issues and improve overall service quality.
• Quality Assurance: Ensure compliance with company policies, procedures, and quality standards in all customer interactions.

• Communication Support: Translate and interpret documents, emails, and verbal communications between Japanese and English.
• Client Interaction: Assist in client meetings and consultations, ensuring clear communication and understanding.
• Administrative Tasks: Perform administrative duties such as scheduling appointments, managing correspondence, and maintaining client records.
• Cultural Insights: Provide cultural insights and guidance to enhance client interactions and consulting services.
• Market Research: Conduct research on job market trends and opportunities in Japan and relevant industries.
• Documentation: Prepare and proofread reports, presentations, and other materials in both languages.
• Collaboration: Work closely with team members to ensure seamless service delivery and client satisfaction.

SPECIFIC DUTIES AND RESPONSIBILITIES

Perform the following functions:

•  Order supplies, food and ingredients based on rapidly shifting demand
•  Hire and train kitchen staff in specific stations, and cross-train as necessary
•  Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush
•  Maintain inventory levels and conduct full weekly inventory
• Schedule and oversee necessary maintenance and repairs on kitchen appliances
• Assist the Restaurant Supervisor with menu changes and adjustments based on seasonal availability
•  Respond personally to guest questions and complaints
• Keep weekly and Monthly Reports
• Maintain sanitation and safety standards in the kitchen area

Brookside Manpower Services is seeking a skilled Chef to join our clients in the culinary industry. The ideal candidate will possess creativity, technical skills, and a passion for food.

• Plan and prepare diverse menus that cater to various dietary needs.
• Ensure food quality, presentation, and hygiene standards are met.
• Manage kitchen staff, schedules, and inventory.
• Innovate recipes and collaborate with suppliers.

Experience: with at least 3 years’ above related experience from 4- or 5-Star Hotel or Restaurants

Salary: depends on candidate work experience and candidate performance during the online interview

Education Attainment : Degree in Culinary

• Create and deliver high-quality dishes for fine dining at The Marison Hotel.
• Ensuring culinary excellence in hospitality & tourism.
• Develop menu offerings, forecast supply needs, and maintain inventory.
• Comply with and enhance hygiene and safety protocols.
• Collaborate with management to craft memorable dining experiences.

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Decorate and present pastries and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trends

JOB SUMMARY

As a Chef you will prepare and serve delicious meals for our customers, studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

JOB RESPONSIBILITIES

·       Responsible in making menu items

·       Comply with all safety and sanitation guidelines and procedures

·       Work with kitchen staff to prepare and cook food in a timely manner

·       Oversee Food preparation

·       Ensure that all dishes are cooked well and presented in a pleasing way

·       Determine how much food and supplies need to be ordered

·       Ensuring health and safety of the customers on the food that they are serving

·       Be excellent in physical dexterity to maintain cleanliness and orderliness of assigned tasks and work areas

·       Inventory of food supplies and food Costing

• Develop menus and create delectable recipes adhering to Sidechick Concept Inc.’s culinary vision.
• Maintain top food safety and cleanliness standards in the kitchen environment.
• Efficiently manage the kitchen team, ensuring timely meal preparation and exceptional quality.
• Collaborate with suppliers and manage inventory within budget constraints.
• Engage with patrons to gather feedback and improve the dining experience.
• Empower and lead by example, setting a positive tone in our dynamic Food & Beverage industry setting.

• Collaborate with cross-functional teams to develop and enhance products in the Manufacturing & Industrial Supplies & Services sector.
• Conduct market research to inform product strategies and roadmaps.
• Analyze product performance and customer feedback to drive continuous improvement.
• Support product launches and oversee quality control processes.
• Engage with clients and stakeholders within Aso International Manila, Incorporated to understand and meet their needs.

PRIMARY OBJECTIVE OF POSITION

The CDP is responsible for, accountable for, and in charge of all aspects of the restaurant’s kitchen operations. Taking ownership and ensuring all standards and business targets are met and exceeded.

PRIMARY PURPOSE

To ensure the Culinary Operational standards are driven and exceeded in every task undertaken. To lead, inspire and develop teams under their direct supervision, to create excellence, and to ensure guests total satisfaction with all services provided.

ESSENTIAL FUNCTIONS

Ensures the Divisional operational standards are consistently adhered to

Drives business development & incremental revenues

Regular, documented, menu development

Documented trainings and staff succession planning

Excellent guest interactions

Provides timely feedback for improvements

Persistent follow up on all issues

Strict enforcement of all hygiene policies & practices

Consistently exceeds guest satisfaction goals