Job Details

• Cooking duties in hotel restaurants and banquet halls (Japanese, Western, Chinese cuisine, desserts, etc.)
• Preparation, plating, and cooking for breakfast, lunch, and dinner menus
• Developing seasonal menus and improving serving styles
• In some restaurants, customer-facing cooking at the counter (e.g., tempura, sushi)

Skills & Experience You Will Gain

• Broad culinary skills across Japanese, Western, Chinese, and pastry fields
• Communication skills through customer interaction
• Development toward competing and winning in culinary contests
• A challenging environment to plan your career as a food professional

Highlights of the Job

• Receive direct training from expert chefs in each cuisine category
• Possibility to change cuisine specialties or relocate to a different property upon request
• Work in a proactive environment where food quality and creativity are highly valued

About the Work Locations (26 Facilities Nationwide)

Assignments are based on the candidate’s preferences, suitability, and staffing needs. While we strive to meet location preferences, it's not guaranteed. Transfers only occur with the employee's consent, and there are no routine relocations.

Example Locations:

• Hokkaido: Quintessa Hotel Sapporo, Susukino, Hakodate
• Tohoku – Kyushu: Akita, Nasu (Tochigi), Karuizawa (Gunma), Nagano, Fukuoka, Nagasaki...
• Kanto – Kansai: Tokyo, Chiba, Gifu, Osaka, Kyoto, Hyogo...
• Okinawa