FBL – Chef/Manager

About the Position KABIN is seeking a passionate, hands-on Chef/Manager to lead our food and beverage operations at KRFT and SWRL in Kyoto. This position combines culinary expertise, hospitality leadership and business management. You will develop distinctive dining experiences, maintain exceptional food quality and drive revenue and profitability. We are looking for someone who enjoys both cooking and managing a successful F&B business, with a strong entrepreneurial mindset. Key Responsibilities Culinary: Develop menus, recipes and seasonal products. Maintain consistent food quality and presentation. Guest Experience: Deliver memorable hospitality and continuously improve service standards. Business Management: Manage revenue, food costs, inventory, waste and profitability. Operations: Oversee breakfast, café, lunch, dinner, bar and Grab & Go operations. Purchasing: Manage suppliers, purchasing, inventory and portion control. Leadership: Train, coach and develop team members through hands-on leadership. Food Safety: Maintain hygiene standards, HACCP-based procedures and food-safety records. Innovation: Develop new menus, delivery services and revenue opportunities. Collaboration: Work closely with hotel operations, marketing and technology teams. Qualifications Required Minimum 3 years of professional kitchen or restaurant experience. Experience as a Chef, Sous Chef, Restaurant Manager or similar leadership role. Strong cooking skills and knowledge of food preparation and presentation. Experience in menu development, food costing and inventory management. Food Hygiene Supervisor Certification (食品衛生責任者), or willingness and eligibility to obtain it before assuming the designated responsibility. Knowledge of HACCP-based food hygiene management and Japanese food safety standards. Hands-on leadership and strong communication and problem-solving skills. Passion for hospitality and an entrepreneurial mindset. Ability to communicate effectively in Japanese or English. Preferred Culinary License (調理師免許). Experience in lifestyle hotels, boutique hotels or international restaurants. Experience in restaurant openings or developing new F&B concepts. Knowledge of breakfast, café, casual dining and bar operations. Experience with POS systems and digital ordering. Culinary school or hospitality management qualifications. Experience working in a multicultural environment. Why Join KABIN? Lead and develop distinctive F&B concepts in Kyoto. Combine culinary creativity with business ownership. Contribute to an expanding hospitality business. Collaborate across food, hotel operations and guest experience. Develop new products and innovative dining experiences. Access professional development and performance-based incentive opportunities. Position Details Job Title: FBL – Chef/Manager Department: Food & Beverage Location: Kyoto, Japan Workplace: KRFT / SWRL Employment: Full-Time Monthly Salary: ¥300,000–¥350,000 Annual Base Salary: ¥3,600,000–¥4,200,000 Incentive: Performance-based Start Date: Negotiable Working hours, holidays, benefits, incentive eligibility and other employment conditions will be confirmed during recruitment. How to Apply Please submit your CV and a brief introduction highlighting your culinary experience, management background and passion for hospitality through KABIN’s designated recruitment channel. JOIN KABIN. ONE TEAM. MULTIPLE SKILLS. Bring your culinary creativity, hospitality passion and business mindset together. LIVE JAPAN LIKE A LOCAL.