Specialty Chef – Japanese Cuisine

About the role

Radisson Hotel Group is seeking a Specialty Chef specialized in Japanese cuisine to join its culinary team. The chef will be responsible for delivering high‑quality Japanese dishes that meet brand standards and exceed guest expectations.

Key responsibilities

• Prepare and present Japanese dishes in line with approved recipes, brand standards, and guest expectations.
• Take ownership of the assigned kitchen section, ensuring smooth preparation, service, and consistent taste, presentation, and portion control.
• Manage mise‑en‑place, stock rotation, storage, and par levels while minimizing food waste.
• Support food costing, inventory control, ordering, and overall kitchen expense management.
• Maintain the highest standards of food safety, hygiene, HACCP, and workplace safety.
• Assist senior chefs during busy services, functions, and events.
• Guide, train, and mentor junior chefs, promoting teamwork and professionalism.
• Ensure kitchen equipment, preparation areas, chillers, and storage are maintained safely and effectively.
• Contribute ideas for menu development, recipe standardisation, and continuous culinary improvement.

Required profile

• Certificate or Diploma in Culinary Arts, or an equivalent culinary qualification.
• Minimum 4–6 years of experience in hotel, resort, or professional kitchen operations with strong experience in Japanese cuisine.
• Excellent technical cooking skills with extensive knowledge of authentic Japanese ingredients, flavours, and preparation methods.

Required skills

• Japanese cuisine preparation
• Authentic Japanese ingredients knowledge
• Food safety (HACCP) compliance
• Inventory control
• Food costing
• Menu development
• Portion control
• Kitchen equipment maintenance