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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Saipan Portopia Hotel Corporation |
| DBA: | Saipan Portopia Hotel Corporation |
| Address: | POB 5087 CHRB Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-234-1234 |
| Other Number: | 670-233-0182 |
| Contact Saipan Portopia Hotel Corporation via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Replacement |
| Island | Saipan |
| FLSA Covered? | No, not covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Chef de Cuisine (Japanese) 35-1011.00 |
| Announcement Number: | 09-06-15933 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 6/16/2009 |
| Closing Date: | 6/30/2009 |
| Salary Range: | $30000 to $47000 / Annually |
| Job Title: | Chef de Cuisine (Japanese) 35-1011.00 |
| Job Duties: | Will be responsible for the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To manage the assigned kitchen as an independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. * Check the quality of raw and cooked food products to ensure that standards are met. * Monitor sanitation practices to ensure that employees follow standards and regulations. * Check the quantity and quality of received products. * Order or requisition food and other supplies needed to ensure efficient operation. * Supervise and coordinate activities of cooks and workers engaged in food preparation. * Inspect supplies, equipment, and work areas to ensure conformance to established standards. * Determine how food should be presented, and create decorative food displays. * Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. * Estimate amounts and costs of required supplies, such as food and ingredients. * Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | ER Preference: Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Must have good knowledge in Japanese Cuisine. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance System is preferred. Minimum High School Diploma plus three to fours Culinary School. Must be able to pass food handlers work shop and health examination. Preferable prerequisite is experience in the Hotel and Travel Industry. O-Net: Title Job Zone Three: Medium Preparation Needed Overall Experience Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job. Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include funeral directors, electricians, forest and conservation technicians, legal secretaries, interviewers, and insurance sales agents. SVP Range (6.0 to < 7.0) Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. Some may require a bachelor's degree. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | No |
| Overtime Rate: | $1.5 - $1.5 |
| Rate x 1.5 per hour Exempted: | Yes |
| Specify All Payroll Deductions: | |
| Required tools, supplies and Equipment to be provided: | |
| Anticipated starting date of employment: | Not Indicated |
| Anticipated closing date of employment: | Not Indicated |
| Housing Provided: | Yes |
| Food Provided: | Yes |
| Transportation required: | No |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | |
| Fringe Benefits: | |
| Comments: | Medical and Workmen's Compensation Insurance provided by employer. Vacation and Sick Leave provided by employer. Staff housing provided at specified monthly rate for employees. 1 duty meal provided free at the employees cafeteria. |