Develop seasonal deli dishes, salads, bento and rice bowls for the Kakiyasu Dining chain, from tasting and recipe testing to training store chefs nationwide.
About this role
A cooking role at Kakiyasu Dining, the company's chain of deli counters in department-store food halls, at the Takashimaya Shinjuku counter. Hires start with hands-on cooking in the in-store kitchen and are developed toward the head chef position.
The kitchen prepares salads, side dishes, fried foods and bento on site from fixed base recipes, so the same quality can be reproduced at every store. Working with the sales staff, the cook plans production by anticipating the weather and customer traffic, and adjusts the line-up to the location and time of day, for example bento at lunchtime and fried dishes for families in the evening. As head chef the role expands to managing ingredients and cost of goods, choosing which menu items to make according to how they sell, and drawing up sales plans.
Applicants must have professional cooking experience; the cuisine they specialise in (Japanese, Western, Chinese or other) does not matter. No educational requirement is set.
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