Junior Sous Chef / ジュニアスーシェフ（ルームサービス・バーラウンジ）

Contribute to menu creation, manage and train the kitchen team, and provide a great experience for guests and members, while managing food costs.

Requirements

• Contribute to menu creation
• Effectively manage, train, and organize the kitchen staff
• Provide consistent high-quality dishes
• Manage customer interactions
• Effectively manage food costs
• Support brand standards through team training and evaluation
• Comply with food safety and sanitation standards

Benefits

• Opportunity to work in a leading hospitality company
• Challenging role with opportunities for growth and development
• Collaborative and dynamic work environment