Specialty Chef - Japanese

Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description Note: - This is an island based role in Fiji Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience! We are currently seeking a Specialty Chef - Japanese to join our vibrant team at. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. As the Specialty Chef - Japanese, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights. - Prepare and present high-quality dishes in line with approved recipes, brand standards, and guest expectations. - Take ownership of the assigned kitchen section, ensuring smooth preparation and service. - Maintain consistency in taste, presentation, portion control, and overall food quality. - Ensure effective mise-en-place, stock rotation, storage, and par levels while minimising food waste. - Support food costing, inventory control, ordering, and management of kitchen expenses. - Maintain the highest standards of food safety, hygiene, HACCP, and workplace safety. - Support senior chefs with kitchen coordination, particularly during busy services, functions, and events. - Guide, train, and mentor junior chefs while promoting teamwork, discipline, and professionalism. - Ensure kitchen equipment, preparation areas, chillers, and storage areas are maintained safely and effectively. - Contribute ideas for menu development, recipe standardisation, and continuous culinary improvement. - Lead by example in cleanliness, organisation, work ethic, grooming, and adherence to hotel standards. - Deliver genuine “Yes I Can!” hospitality, taking ownership of guest satisfaction and helping create memorable dining experiences. Qualifications - Certificate or Diploma in Culinary Arts, or equivalent culinary qualification. - Minimum 4–6 years’ experience in hotel, resort, or professional kitchen operations, with strong experience in Japanese cuisine. - Excellent technical cooking skills with extensive knowledge of authentic Japanese ingredients, flavours, preparation methods, and cooking techniques. - Proven experience in leading, guiding, and mentoring kitchen team members. - A creative problem-solver with an eye for detail, presentation, consistency, and quality. - Strong knowledge of HACCP, food safety, hygiene, and kitchen safety standards. - Experience in menu development, food costing, ordering, inventory, portion control, and stock management. - Passionate about creating exceptional culinary experiences and delivering outstanding guest satisfaction. - Strong communication and teamwork skills, with the ability to perform effectively in a fast-paced kitchen environment. - Flexible and able to work shifts, weekends, and public holidays as required. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide Guaranteed

Certificate or Diploma in Culinary Arts, or equivalent culinary qualification. Minimum 4–6 years’ experience in hotel, resort, or professional kitchen operations, with strong experience in Japanese cuisine. Excellent technical cooking skills with extensive knowledge of authentic Japanese ingredients, flavours, preparation methods, and cooking techniques. Proven experience in leading, guiding, and mentoring kitchen team members. Strong knowledge of HACCP, food safety, hygiene, and kitchen safety standards. Experience in menu development, food costing, ordering, inventory, portion control, and stock management. Passionate about creating exceptional culinary experiences and delivering outstanding guest satisfaction. Strong communication and teamwork skills, with the ability to perform effectively in a fast-paced kitchen environment. Flexible and able to work shifts, weekends, and public holidays as required.