Sous Chef Chinese

Marriott Hotels Resorts

Job Location:

Kyoto - Japan

Monthly Salary: Not Disclosed

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Description

Additional Information: This hotel is owned and operated by an independent franchisee HMI Hotel Group. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.

The Sous Chef (Chinese) responsible for overseeing the Chinese kitchen operations ensuring the delivery of high-quality authentic Chinese cuisine while maintaining international hospitality standards. This role requires culinary expertise in traditional and modern Chinese dishes menu innovation and team leadership to create an exceptional dining experience for guests. The chef will also ensure compliance with Japanese food safety regulations and international standards.

Education and Experience:

- Qualification from an accredited Culinary School; Bachelors Degree is a plus; 5 years of experience in a Chinese kitchen

Preferred:

- 5 years of experience in a Chinese kitchen preferably in a luxury hotel or fine dining restaurant.

- Strong knowledge of authentic Chinese cuisines

- Expertise in Chinese culinary techniques wok cooking and traditional dish presentation.

- Strong understanding of food safety regulations and kitchen hygiene standards in Japan.

- Fluency in basic Japanese and English is advantageous

Key Task:

1. Culinary Excellence & Kitchen Operations

Lead the Chinese kitchen team to deliver consistently high-quality food and presentation.

Develop and refine authentic and innovative Chinese menus based on guest preferences and market trends.

Ensure adherence to food safety hygiene and sanitation regulations as per Japans health codes.

2. Leadership & Team Management

Supervise and mentor kitchen staff ensuring their growth and development.

Foster a collaborative and efficient work environment promoting teamwork and clear communication.

Oversee daily operations ensuring kitchen productivity and smooth service execution.

3. Guest Experience & Service Excellence

Maintain guest satisfaction by crafting flavorful visually appealing dishes.

Customize menus and dishes for special events VIP guests and banquets.

Work closely with service teams to ensure seamless coordination and guest engagement.

4. Business & Financial Management

Control food costs and inventory while maintaining quality and minimizing waste.

Monitor and adjust staff schedules based on business demand.

Support overall hotel financial and service strategies by aligning kitchen operations with revenue goals.

5. Compliance & Safety

Ensure strict adherence to Japanese food safety regulations and IHG standards.

Maintain a safe and clean working environment by implementing kitchen safety protocols.

Train staff on proper food handling and workplace safety measures.

This company is an equal opportunity employer.

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Required Experience:

DescriptionAdditional Information: This hotel is owned and operated by an independent franchisee HMI Hotel Group. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices i...