HTM KK 2021-02-25 07:09:00
Job Description : - Hands on food preparation and cooking at a workstation. - Together with the team cooking an ‘a la carte’ menu for 200 covers. - Maintaining communication with Chef on food orders. - Prepare dishes according to our concept. - Creating ‘specials’ with Chef. - Maintaining a sanitary and neatly arranged workstation. - Maintaining a high standard of personal hygiene and cleanliness. Qualifications : - Passionate about hospitality service. - Experience working as a Chef de Partie - Understands how a successful kitchen operates. - Professional attitude with courteous and friendly manner. - Punctual individual. - Excellent communication skills. - Team player. - Fluent English and basic conversational Japanese - Shows high levels of attention to detail. Employment Period : - 1st March to 6th May, with the potential to extend, availability of work dependent. Working Hours : - Around 20 - 40 hours per week (flexible depending on candidate's availability). - Roster will be made based on hotel occupancy, and we may ask you to work more or less hours and days. Pay Rate : - ¥1,200 per hour - 25% overtime rate for hours worked above 40 per week (on average over a 4 week period) - 25% late night work rate for work between 10pm and 5am. Benefits: - Free meal and coffee provided while on shift - Accommodation: Each of our accommodations is subsidised to bring you housing at an affordable price. -Lift Passes: Your own Grand Hirafu season lift pass is available to purchase at a discounted price. To apply please email your resume to: For more information please visit: