Specialty Chef - Japanese
About the job
- A Certificate or Diploma in Culinary Arts, or an equivalent culinary qualification, is required.
- At least 4–6 years of experience in hotel, resort, or professional kitchen operations, including strong experience in Japanese cuisine, is required.
- Strong technical cooking skills and extensive knowledge of authentic Japanese ingredients, flavors, preparation methods, and cooking techniques are required.
- Experience leading, guiding, and mentoring kitchen team members is required.
- Knowledge of HACCP, food safety, hygiene, and kitchen safety standards is required.
- Experience in menu development, food costing, ordering, inventory, portion control, and stock management is required.
- The candidate must be able to work shifts, weekends, and public holidays as required.
- Prepare and present high-quality dishes in line with approved recipes, brand standards, and guest expectations.
- Take ownership of the assigned kitchen section and ensure smooth preparation and service.
- Maintain consistency in taste, presentation, portion control, and overall food quality.
- Ensure effective mise en place, stock rotation, storage, and par levels while minimizing food waste.
- Support food costing, inventory control, ordering, and management of kitchen expenses.
- Maintain high standards of food safety, hygiene, HACCP, and workplace safety.
- 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.
- Maintain kitchen equipment, preparation areas, chillers, and storage areas safely and effectively.
- Contribute ideas for menu development, recipe standardization, and continuous culinary improvement.
- Lead by example in cleanliness, organization, work ethic, grooming, and adherence to hotel standards.
- Take ownership of guest satisfaction and help create memorable dining experiences.
About the company
Radisson Hotel Group connects travelers with hotels across Europe, the Middle East, Africa and Asia-Pacific, while helping property owners develop, brand and run lodging businesses. Its portfolio spans luxury and lifestyle hotels, upscale resorts and properties converted from independent hotels into branded destinations. Guests book through the group's channels and use its loyalty program, while owners partner through managed, franchised, leased or hybrid agreements. Its commercial systems support property management and hotel revenue optimization through shared technology and distribution. Its hospitality roots trace to Copenhagen's first SAS hotel in 1960, and the group is headquartered in Brussels, Belgium.
Company Size
10,001+
Company Stage
N/A
Total Funding
N/A
Headquarters
N/A
Founded
1960
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Simplify's Take
What believers are saying
- Owners keep adding properties: RHG signed and opened 160 hotels with 22,000-plus rooms in January-June 2026.
- Development includes internal moves: RHG's April 2026 report records 8.5 million learning hours and 40% internal hiring for 2025.
- India has a defined expansion target: July 2026's Vision 2030 set 500 hotels, versus 142 operating across 86 cities.
What critics are saying
- Contract security varies: RHG's available 2025 leased/managed-hotel data show 34% temporary no-fixed-hours employment and 18% outsourced workers.
- Hiring controls have uneven coverage: 2025 leased/managed-hotel data show under-half toolkit uptake; full audits covered 56 of 395 hotels.
- Compliance work extends beyond office hours: RHG's Bucharest role requires shifts, weekends and unannounced night audits.
What makes Radisson Hotel Group unique
- A larger hotel group controls RHG: Jin Jiang holds a majority stake.
- Owners often return with another property: about 65% of RHG's owners have more than one hotel with the group.
- The brand network spans many markets: RHG's portfolio covers more than 100 countries.
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