Hotel Kitchen Staff (No Experience Required)

Job Description

• Responsible for cooking at hotel restaurants and banquet halls (Japanese, Western, Chinese cuisine, desserts).
• Preparation, cooking, and plating for breakfast, lunch, and dinner.
• Contributing to seasonal menu development and service style innovation.
• Some restaurants may include counter service (e.g., tempura, sushi).

Skills You Can Gain

• Broad culinary techniques across Japanese, Western, Chinese, and pastry.
• Communication skills through guest interaction.
• Capability building for cooking competitions.
• Career development opportunities as a food professional.

Highlights

• Direct mentorship from specialized head chefs.
• Possibility to change cuisine focus or relocate based on preference.
• Strong support from a company that values food excellence and field autonomy.

Work Locations

26 locations nationwide. Assignments are considered based on your preference. No mandatory rotation.

Examples: Hokkaido, Tokyo, Kyoto, Osaka, Okinawa, etc.