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 head chef candidate role in the in-store kitchen of the Kakiyasu Dining deli counter in the basement food hall of Tobu Ikebukuro. Kakiyasu Dining sells freshly made, handmade deli dishes, salads, fried foods, bento and roast beef, cooked on site by professional kitchen staff.
The hire starts with hands-on cooking, following standardised base cooking processes so that the same taste is reproduced in every store. Together with the sales staff, the kitchen plans production around forecasts of weather and customer flow, and adjusts the line-up to the location and time of day, such as bento at lunchtime and fried dishes for families in the evening. Over time the role takes on management: ingredient and cost control, choosing menu items according to how they sell, and drawing up sales plans.
The position is open to experienced cooks only; any culinary specialism, whether Japanese, Western or Chinese, is accepted. The selection process includes a cooking test.
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