Chef

Job Description

Posted on 10 April 2025

HEAD SUSHI CHEF

POSITION SUMMARY:

The Head Sushi Chef supports the Head Chef, Nobu in taking full operational ownership of the kitchen, and together with F&B Service manager drives all operational aspects related to the success of the business.

PRIMARY RESPONSIBILITIES:

1. Remains responsible for the food cost of his kitchen section as well as kitchen operating supplies, kitchen energy costs and kitchen utensils.
2. Finds ways to further improve food cost through strategic purchasing, without negatively affecting predetermined quality standards.
3. Maintains clear communications with the Head Chef, Nobu, including all relative internal communications, and relays all guest comments both positive and negative. Further passes on all necessary communications to the culinary team.
4. Manages the section team to produce consistent high quality food production and presentation that always meets agreed standards in all outlets and facilities of the hotel.
5. Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
6. Monitors assigned kitchen-related costs and recommends changes where appropriate.

PRIMARY RESPONSIBILITIES:

1. Remains responsible for the food cost of his kitchen section as well as kitchen operating supplies, kitchen energy costs and kitchen utensils.
2. Finds ways to further improve food cost through strategic purchasing, without negatively affecting predetermined quality standards.
3. Maintains clear communications with the Head Chef, Nobu, including all relative internal communications, and relays all guest comments both positive and negative. Further passes on all necessary communications to the culinary team.
4. Manages the section team to produce consistent high quality food production and presentation that always meets agreed standards in all outlets and facilities of the hotel.
5. Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
6. Monitors assigned kitchen-related costs and recommends changes where appropriate.
7. Shares the responsibility with the Head Chef, Nobu for maximizing assigned outlet revenue and profit.
8. Enhances service to regular guests/customers by adapting to their personal taste and providing anticipatory service.
9. Trains and develops the team, as a primary objective, by openly sharing knowledge and promotes career growth and opportunity.
10. Establishes and maintains effective workplace relationships
11. Communicates effectively by collecting information from appropriate sources and considering audiences when delivering information.
12. Demonstrates integrity, respect and empathy in all communications.
13. Adjusts interpersonal style to individual and environment.
14. Networks to build relationships for organisation’s benefit.
15. Identifies, analyses and solves problems via solutions and results-focused management
16. Provides guidance and support to team and colleagues
17. Manages poor performance, conflicts and difficult situations to achieve results acceptable to participants, the organisation and legislation.
18. Maximizes employee productivity and achieves optimum staffing levels to minimise payroll.
19. Maintains records of all training.
20. Attends meetings, as required and needed.
21. Shares all relevant information with staff, maintaining confidentiality where required.
22. Ensures that Melco Resorts Leisure (Philippines) Corporation policies and procedures are strictly adhered to by all kitchen employees.
23. Drives the business together with the Front of the House/Restaurant Managers in order to increase revenue.
24. Ensures the kitchen exhibits the flair, creativity and constantly strives for “best in class” quality standards.
25. Adheres to all Company policies and procedures.
26. Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management.
27. Monitors cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with the Hygiene Supervisor.
28. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
29. Reports accidents, injuries and unsafe work conditions to superior(s).
30. Performs other reasonable job duties as assigned by superior(s) from time to time.

Qualifications/Requirements

1. Minimum of 8 years professional kitchen experience, including:
2. 1. Management and leadership experience in a five-star kitchen environment
3. 2. Relevant experience in a specific style/cuisine as relevant to the position
4. 3. Proven ability to deliver “best in class” cuisine, supported by awards and/or industry recognition
5. 4. Experience in high volume operation, working with international teams
6. 5. Menu creation and implementation

1. Successful completion of a formal apprenticeship or relevant training
2. Food Safety training/certificate (HACCP or ISO22000)
3. Additional management qualifications is an advantage
4. Other relevant qualifications are an advantage

1. Hands-on, cuisine-oriented primary skill set
2. Very good knowledge of Nobu Sushi
3. Good understanding of menu engineering: how to read, act and apply menu writing
4. Good understanding of calculating and managing food cost
5. Knowledgeable and experienced with basic forecasting, budgeting, labour management, and purchasing
6. Able to implement and maintain quality management and quality control as directed by Management
7. Strong administration skills
8. Good communication and interpersonal skills
9. Able to communicate effectively using the English language
10. Working knowledge/understanding of another language is an advantage
11. Minimum of intermediate level understanding of Microsoft applications, including Word, Excel and Outlook

1. Ability to work on flexible shifts including overnight, weekends and holidays on rotation basis
2. Ability to work overtime, when needed

Work location

CITY OF PARAÑAQUE, NCR, FOURTH DISTRICT

Remarks

Melco Resorts Leisure (PHP) Corp hereby declares that the above-named foreign national is able, willing, and qualified to perform the services and job description for this position. The company has the intention to employ the said foreign national and apply for an Alien Employment Permit with the Department of Labor and Employment - National Capital Region located at 967 Maligaya Street, Malate, Manila.

Applications may be sent to: Talent Acquisition Team

Apply now