Specialty Chef – Japanese Cuisine

About the role

Join Radisson Hotel Group as a Specialty Chef focusing on Japanese cuisine. You will lead the Japanese kitchen section, delivering high‑quality dishes that meet brand standards and exceed guest expectations.

Key responsibilities

• Prepare and present authentic Japanese dishes in line with approved recipes and brand standards.
• Take ownership of the Japanese kitchen section, ensuring smooth preparation, service, and consistent quality.
• Manage mise‑en‑place, stock rotation, storage, and par levels while minimizing waste.
• Support food costing, inventory control, ordering, and kitchen expense management.
• Mentor and train junior chefs, promoting teamwork, discipline, and professionalism.
• Maintain strict food safety, hygiene, HACCP, and workplace safety standards.

Required profile

• Certificate or Diploma in Culinary Arts or equivalent.
• 4–6 years of experience in hotel, resort, or professional kitchen operations with strong Japanese cuisine background.
• Proven leadership and mentoring experience in a kitchen environment.
• Ability to work flexible shifts, weekends, and public holidays.

Required skills

• Expertise in authentic Japanese ingredients, flavours, and cooking techniques.
• Strong knowledge of HACCP, food safety, and kitchen hygiene standards.
• Experience with menu development, food costing, and inventory management.