Jobs in Japan
Explore hand-picked jobs in Japan for English speakers across tech, education, marketing, and more.
Vetted companies only. Apply from overseas.
Explore hand-picked jobs in Japan for English speakers across tech, education, marketing, and more.
Vetted companies only. Apply from overseas.
Marriott InternationalThis job posting was originally in Japanese. The English version is automatically translated. Please visit the company site for the most accurate information.
Position Overview In accordance with the quality standards, food hygiene standards, and brand standards set by the hotel, prepare and serve high-quality dishes. Contribute to efficient kitchen operations and an exceptional guest experience through ingredient management, cooking, quality control, and collaboration with service staff. Main Duties and Responsibilities - Prepare special and alternative menus according to guest requests and dietary restrictions. - Properly manage the temperatures of ovens, broilers, grills, and roasters to ensure safe and efficient cooking. - Appropriately thaw frozen ingredients in the refrigerator while adhering to food safety standards. - Ensure proper portion control, plating, and garnishing of dishes. - Accurately create and maintain food management records and necessary kitchen logs. - Continuously monitor the quality and quantity of prepared food to ensure compliance with standards. - Anticipate support needed during busy periods and communicate appropriately with relevant staff. - Report surplus ingredients and excess prepared items to the chef and suggest effective use in daily specials. - Share information about today's recommended menu and out-of-stock items with the food and beverage service staff. - Ensure that all food served meets the hotel's quality and brand standards. - Prepare and cook food according to recipes, quality standards, plating standards, and food preparation checklists. - Prepare and cook cold dishes such as salads, appetizers, and desserts. - Strive for proper storage of ingredients, quality maintenance, and reduction of food waste. - Comply with food hygiene standards, safety and health standards, and internal rules such as HACCP to ensure safe food service. - Practice the quality standards, brand standards, and service philosophy of the hotel and Marriott International, contributing to the provision of an exceptional guest experience.
- Support management in recruitment, training and development, shift scheduling, performance evaluation, guidance, discipline, employee motivation, and coaching, while demonstrating exemplary behavior. - Comply with company policies and safety and security regulations and procedures. - Promptly report any equipment malfunctions, accidents, injuries, or unsafe working conditions to a supervisor. - Complete necessary safety and health training and obtain or renew certifications. - Maintain uniform and appearance in a clean and professional manner at all times. - Keep confidential information and proprietary company information secure and protect company assets appropriately. - Anticipate guest needs and respond promptly and appropriately to provide service that exceeds expectations. - Use clear and professional language in communication with stakeholders. - Build and maintain good cooperative relationships with colleagues and actively support the team in achieving common goals. - Listen to feedback and concerns from other employees and respond appropriately and constructively. - Adhere to the quality and service standards set by the hotel and strive for their maintenance and improvement. - Be able to engage in tasks that require prolonged standing, sitting, or walking. - Be able to perform physical actions such as reaching high or low, bending, twisting, pulling, and crouching. - Be able to move, lift, carry, push, pull, and place objects weighing 25 pounds (approximately 11 kg) or less without assistance. - Perform other reasonable and job-related duties as assigned by a supervisor.
- Education: Technical, Trade, or Vocational School Degree. - Related Work Experience: At least 3 years of related work experience. - Supervisory Experience: No supervisory experience. - License or Certification: None
