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.
IHG Hotels & ResortsThis job posting was originally in Japanese. The English version is automatically translated. Please visit the company site for the most accurate information.
Main responsibilities. Food and beverage strategy and menu oversight: Develop food and beverage concepts that reflect the hotel brand and seasonality. Oversee the development of all menus, including those for restaurants, banquets, pastry, and bakery. Give final approval to new menus and promotional items. Develop product strategies based on market trends and guest needs. Cost and revenue management: Optimize Food Cost (food cost percentage). Promote food waste reduction and yield management. Negotiate prices with suppliers and develop procurement strategies. Plan and implement revenue improvement measures to achieve budget targets. Improve productivity and maximize profitability in kitchen operations. Quality and food safety management: Establish a hygiene management system based on HACCP and IHG standards (including GA001). Oversee food safety management across all kitchens. Respond to internal and external audits. Maintain and improve consistent food quality and guest satisfaction. Organizational development and talent development: Coach and develop the heads of each kitchen (Band 6). Develop and implement succession plans. Support the career development of junior chefs. Strengthen collaboration among the culinary, pastry, and bakery teams. Foster a high-performance team culture. Drive medium- and long-term strategies: Develop annual plans in line with hotel and F&B department policies. Formulate strategies to achieve sales, cost, and quality targets. Lead the development of the next generation of chefs, with a one- to two-year outlook. Strengthen the culinary organization’s foundations to support future business growth.
- At least 10 years of professional experience in the culinary field - At least 5 years of chef management experience at a hotel or upscale restaurant - Advanced culinary skills and menu development capabilities - Practical experience managing Food Cost (food cost percentage), cost calculations, and budgets - Knowledge of and practical experience in food hygiene and safety management, including HACCP - Relevant qualifications, such as Food Hygiene Supervisor certification - Native-level Japanese or equivalent communication skills - Business-level English proficiency, including communication with international staff and overseas stakeholders
- Experience working at an international hotel chain - Experience overseeing multiple outlets and kitchens - Experience working with an IHG brand - Experience launching new restaurants or developing concepts - A track record in team building and succession development - A strategic perspective and the ability to improve quality while maximizing revenue - The ability to demonstrate leadership and bring diverse teams together - Creativity to express the appeal of the neighborhood through cuisine - Passion for developing the next generation of chefs and advancing organizational development - The ability to make decisions from a hotel-wide management perspective
