Chef de Cuisine – Nikkei Cuisine

About the role

The Chef de Cuisine – Nikkei Cuisine will lead the culinary operations of the resort’s Nikkei Restaurant on Denarau Island, delivering an authentic fusion of Japanese and Peruvian flavors while maintaining the highest standards of quality, consistency and guest satisfaction.

Key responsibilities

• Oversee all kitchen activities, ensuring exceptional food quality, presentation and portion control.
• Champion the Nikkei concept by blending traditional Japanese techniques with Peruvian ingredients.
• Develop, implement and continuously refine menus, specialty dining experiences, Chef’s Tables, tasting menus and Omakase events.
• Manage food cost, inventory, purchasing and profitability while adhering to Marriott brand standards.
• Ensure compliance with food safety regulations and maintain rigorous sanitation practices.
• Lead, train and mentor kitchen staff, fostering a culture of culinary excellence and teamwork.
• Collaborate with restaurant management to align culinary offerings with guest expectations and operational goals.

Required profile

• Extensive experience leading a fine‑dining kitchen, preferably with Nikkei or Asian‑Latin fusion concepts.
• Strong leadership and team‑development abilities.
• Demonstrated ability to innovate menus and drive culinary trends.
• Proven track record in cost control, inventory management and food safety compliance.

Required skills

• Japanese culinary techniques.
• Peruvian cuisine expertise.
• Menu development and innovation.
• Food cost management.
• Food safety and sanitation standards.