料理長＆キッチンマネージャ

What does it take? The Head Food Crafter/Kitchen Manager is a hands-on leadership role for someone who wants to run the show. Here's what we're looking for: Hotel F&B experience is ideal — someone who understands the rhythm of a hotel kitchen and restaurant/bar operation, not just standalone restaurants; Has managed or co-managed a kitchen or F&B team before — we're especially open to strong sous chefs or similar #2s who are ready to step up into a lead role; A craftsman's mindset — genuine care for food quality, sourcing, and presentation, balanced with the practicality of running a commercially healthy operation; Comfortable building and coaching a team, setting standards, and holding people accountable day to day; A proactive, ownership-driven approach — willing to get hands-on during service, not just manage from the office; What will you do? Lead day-to-day kitchen and/or F&B operations as head chef, including cooking/preparation, menu development, and food quality control; Recruit, train, and manage F&B team (cafe, bar, and kitchen), building strong benchmarks and clear standards; Manage food and beverage costs, vendor relationships, and inventory to hit margin targets; Ensure health, safety, and hygiene standards are met across all F&B operations; Collaborate with hotel front operations and other departments to align F&B with the overall guest experience Requirements 5+ years of hands-on cooking experience, sous chef or other similar role preferred Proven experience managing or co-managing a kitchen/F&B team Must possess a food hygiene supervisor (食品衛星人) qualification, or be able to pass the exam within probation period Holder of national cooking license (調理師免許) strongly preferred Prior hotel F&B experience strongly preferred