Specialty Chef – Japanese

About the role

We are looking for a Specialty Chef specializing in Japanese cuisine to join our vibrant hotel kitchen. The role involves creating authentic Japanese dishes that delight our guests while upholding the Radisson brand standards. You will work onsite in a fast‑paced environment, leading a dedicated kitchen team.

Key responsibilities

• Prepare and present high‑quality Japanese dishes according to approved recipes and brand standards.
• Take ownership of the assigned kitchen section, ensuring smooth preparation, service, and consistent food quality.
• Maintain mise‑en‑place, stock rotation, storage levels and minimise food waste.
• Support food costing, inventory control, ordering and manage kitchen expenses.
• Guide, train and mentor junior chefs, promoting teamwork and professionalism.
• Ensure compliance with HACCP, food safety, hygiene and workplace safety standards.

Required profile

• Certificate or Diploma in Culinary Arts or equivalent.
• 4–6 years’ experience in hotel, resort or professional kitchen operations with strong focus on Japanese cuisine.
• Proven experience leading and mentoring kitchen teams.
• 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.
• Menu development, food costing and portion control.
• Inventory management and stock control.

What we offer

• Up to 53 % discount on stays at over 1,500 Radisson hotels worldwide.
• Guaranteed minimum 30 % discount for friends and family.
• Exclusive discounts on breakfast, food & beverage, spa and more.
• Opportunities for career growth, learning and inclusion initiatives.