Specialty Chef - Japanese

Role Overview

Specialty Chef - Japanese at Radisson Hotel Group, based on an island in Fiji.

Company Overview

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands and more than 1,500 hotels in operation and under development in 95+ countries. The Group's overarching brand promise is Every Moment Matters, with a signature Yes I Can! service ethos. People are at the core of business success and future, empowering teams to be their best every day, everywhere, and every time.

Role Purpose

As Specialty Chef - Japanese, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as culinary maestro is crucial to elevating culinary offerings to new heights through creative prowess and a results-driven approach.

Key Responsibilities

Food Preparation & Quality

• Prepare and present high-quality dishes in line with approved recipes, brand standards, and guest expectations.
• Maintain consistency in taste, presentation, portion control, and overall food quality.
• Contribute ideas for menu development, recipe standardisation, and continuous culinary improvement.

Kitchen Operations

• Take ownership of the assigned kitchen section, ensuring smooth preparation and service.
• Ensure effective mise-en-place, stock rotation, storage, and par levels while minimising food waste.
• Ensure kitchen equipment, preparation areas, chillers, and storage areas are maintained safely and effectively.

Food Safety & Standards

• Maintain the highest standards of food safety, hygiene, HACCP, and workplace safety.
• Lead by example in cleanliness, organisation, work ethic, grooming, and adherence to hotel standards.

Cost & Inventory Management

• Support food costing, inventory control, ordering, and management of kitchen expenses.
• Support menu development, food costing, ordering, inventory, portion control, and stock management.

Team Leadership & Development

• Support senior chefs with kitchen coordination, particularly during busy services, functions, and events.
• Guide, train, and mentor junior chefs while promoting teamwork, discipline, and professionalism.

Guest Experience

• Deliver genuine Yes I Can! hospitality, taking ownership of guest satisfaction and helping create memorable dining experiences.

Qualifications & Experience

• Certificate or Diploma in Culinary Arts, or equivalent culinary qualification.
• Minimum 4–6 years' experience in hotel, resort, or professional kitchen operations, with strong experience in Japanese cuisine.
• Proven experience in leading, guiding, and mentoring kitchen team members.
• Experience in menu development, food costing, ordering, inventory, portion control, and stock management.

Skills & Competencies

• Excellent technical cooking skills with extensive knowledge of authentic Japanese ingredients, flavours, preparation methods, and cooking techniques.
• A creative problem-solver with an eye for detail, presentation, consistency, and quality.
• Strong knowledge of HACCP, food safety, hygiene, and kitchen safety standards.
• Passionate about creating exceptional culinary experiences and delivering outstanding guest satisfaction.
• Strong communication and teamwork skills, with the ability to perform effectively in a fast-paced kitchen environment.

Additional Information

• Flexible and able to work shifts, weekends, and public holidays as required.
• Up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide.
• Guaranteed minimum of 30% off for Friends & Family.
• Exclusive discounts on Breakfast, Food & Beverage, Spa and more.
• Special hotel rates for you and your loved ones at Radisson hotels worldwide.
• Access to local perks and rewards tailored to your country.
• Investment in your growth, learning, and career development.
• Inclusive, fun, and meaningful workplace with Employee Resource Groups and inclusion initiatives.