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 InternationalThe Demi Chef de Partie – Sushi is responsible for the preparation, presentation, and quality control of sushi, sashimi, and other Japanese dishes in accordance with established recipes, quality standards, and food safety requirements. The position assists in maintaining the highest culinary standards by ensuring freshness, consistency, and visual presentation of all products. Working closely with the Sous Chef and Chef de Cuisine, this role supports daily kitchen operations, inventory management, food safety compliance, and guest satisfaction. The Demi Chef de Partie – Sushi is expected to demonstrate strong technical skills, attention to detail, and a commitment to delivering exceptional dining experiences while maintaining Marriott brand standards. The role includes preparing sushi, sashimi, rolls, nigiri, and other Japanese specialties according to established recipes and presentation standards; performing fish fabrication, portioning, slicing, and preparation of seafood and other ingredients; preparing sushi rice and ensuring consistency in quality, flavor, and presentation; maintaining product freshness and ensuring all ingredients meet quality standards; assisting with mise en place and daily preparation for restaurant operations; supporting the development and execution of seasonal menus and special offerings; ensuring proper portion control and minimizing food waste; and monitoring food quality throughout service and communicating concerns to the Chef. The role follows HACCP procedures and food safety guidelines; ensures proper storage, labeling, dating, and rotation of food products using FIFO procedures; monitors food temperatures and maintains food safety records as required; maintains a clean, organized, and sanitary workstation; and complies with company food safety programs and local health regulations. The role assists with daily kitchen operations, communicates effectively with kitchen and service teams during service periods, supports inventory control by reporting shortages, excess stock, and quality concerns, informs supervisors of maintenance issues affecting kitchen operations, and participates in opening and closing procedures for the sushi station. The role works collaboratively with chefs, cooks, stewards, and service associates; maintains positive and professional working relationships; assists colleagues during busy periods; communicates clearly and professionally with supervisors and coworkers; and supports the training and development of junior culinary associates when required. The role supports exceptional dining experiences through consistent food quality and presentation, responds appropriately to special requests, dietary requirements, and guest preferences when possible, and contributes to maintaining the high standards of Japanese cuisine and hospitality expected by guests. The role follows company policies, safety procedures, and security standards; promptly reports accidents, injuries, unsafe conditions, and equipment issues; uses kitchen equipment and knives safely and responsibly; and completes required training and certifications. Physical requirements include standing and walking for extended periods during shifts; performing repetitive hand movements and knife work requiring manual dexterity; lifting, carrying, pushing, or pulling items weighing up to 25 pounds (11 kg); and bending, reaching, twisting, and moving within a fast-paced kitchen environment. The role also performs other reasonable duties as assigned by supervisors or management.
- Experience working as a Sushi Chef (2+ years)
- Business-level English - Business-level Japanese
