Head Itamae Duties – Miami

4 days ago

Miami, United States Era Talent Full time

Tarea principal: A cargo, pero no limitado a todas las operaciones de Sushi, trabajar en estrecha colaboración con el chef ejecutivo, chef principal, sous chefs e Itamaes para delegar adecuadamente las responsabilidades en la operación diaria. Gestionar toda la preparación y niveles de inventario, servicio y todo el personal de Sushi. Mantener altos estándares de limpieza y sanidad, asegurar que el servicio esté preparado para el éxito cada día, hacer cumplir los informes de cierre diarios para cada turno y mantener informado al chef ejecutivo en todo momento sobre la operación diaria.

  • Proporcionar un alto nivel de precisión durante el servicio en cuanto a la calidad de los alimentos, la presentación de los platos y el tiempo de preparación.
  • Mantener una lista precisa de los artículos de preparación en stock y planificar en consecuencia.
  • Gestionar los pedidos de pescado y productos asiáticos especiales, controlando los costos y asegurándose de que todas las entregas y pedidos se registren y se almacenen correctamente.
  • Crear horarios semanales, supervisar y gestionar a todo el personal de sushi minimizando las horas extra y el desperdicio.
  • Exigir altos estándares de control de calidad para todas las preparaciones, recetas, mise en place, ingredientes y productos recibidos.
  • Realizar verificaciones de la línea de cocina antes y después de cada servicio.
  • Mantener un alto estándar de limpieza y organización en el restaurante, así como entre el personal.
  • Capacitar y desarrollar a todo el personal de sushi, enseñar y cumplir con todos los códigos del Departamento de Salud. Mantener todos los procedimientos de saneamiento adecuados para garantizar altos estándares de calidad en toda la operación.
  • Mantener al personal comprometido y motivado, siempre promoviendo la eficiencia.
  • Mantener un alto nivel de comunicación antes, durante y después del servicio entre el departamento de cocina (BOH) y el de atención al cliente (FOH) para asegurar la satisfacción del cliente.
  • Abordar y gestionar todos los problemas del bar de sushi con una actitud serena y urgente.
  • Supervisar y dar instrucciones al personal según sea necesario.
  • Mantener un canal de comunicación claro con los chefs y el personal para gestionar mejor todos los aspectos de la operación, incluyendo, pero no limitado a: entregas, preparaciones, personal, servicio, equipo, exposición, mise en place, costos, etc.
  • Hacer pedidos a proveedores y dar seguimiento de manera adecuada.
  • Seleccionar productos según calidad, precio y entrega. Crear comparaciones de precios y revisarlas semanalmente.
  • Enviar facturas a través de Market Man y hacer ajustes en las facturas según sea necesario.
  • Crear, calcular costos y proponer las opciones de platos limitados “Gentei” para cada temporada, contribuir al desarrollo del menú principal y trabajar continuamente en mejorar los platos actuales, estandarizando recetas y procedimientos.
  • Gestionar el costo de los alimentos y el costo de mano de obra en cocina.
  • Administrar el personal: seguir los procedimientos adecuados para el personal, buscar nuevos talentos, entrevistar candidatos, contratar e inscribir, realizar evaluaciones de desempeño, emitir avisos disciplinarios según sea necesario, despedir empleados y archivar la documentación adecuada en Recursos Humanos para todos los asuntos relacionados con el personal.
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