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 kitchen role at the Kitasenju Marui branch of Kakiyasu Dining, the company's prepared-food counters in department-store food halls, on a track to head chef. Dishes are cooked in an in-store kitchen and sold freshly made.
The hire starts with hands-on cooking following set standard procedures that keep products consistent across stores. Later responsibilities include ingredient and cost management, choosing menu items according to sales, and drawing up sales plans. Working with the sales staff, the kitchen plans production by anticipating weather and customer flow, shifting the line-up by location and time of day, for example bento at lunchtime and fried dishes for families in the evening. The selection process includes a cooking test.
Applicants must have professional cooking experience; the specialty, whether Japanese, Western or Chinese cuisine, does not matter.
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