Japanese Specialty Chef – Island Resort Dining

Radisson Hotel Group; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Hotel discounts

Friends & Family rates

Employee perks

Job summary

Radisson Hotel Group is seeking a Specialty Chef - Japanese to join our culinary team on an island-based role in Fiji. The ideal candidate will lead a kitchen section, craft authentic Japanese dishes, maintain HACCP standards, and mentor junior chefs while delivering exceptional dining experiences.

With 4–6 years in hotel or resort kitchens and a passion for excellence, you will contribute to menu development, control food costs, and uphold brand standards.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent culinary qualification.
• 4–6 years’ experience in hotel, resort, or professional kitchen operations with strong Japanese cuisine experience.
• Excellent technical cooking skills with authentic Japanese ingredients and 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.

Responsibilities

• Prepare and present high-quality dishes in line with approved recipes and brand standards.
• Take ownership of the assigned kitchen section for smooth preparation and service.
• Maintain consistency in taste, presentation, and portion control.
• Ensure mise-en-place, stock rotation, storage and par levels while minimising waste.
• Support food costing, inventory control, ordering and kitchen expenses.

Skills

Leadership

Teamwork

Food safety

Attention to detail

Communication

Education

Certificate or Diploma in Culinary Arts

Job description

Radisson Hotel Group is seeking a Specialty Chef - Japanese to join our culinary team on an island-based role in Fiji. The ideal candidate will lead a kitchen section, craft authentic Japanese dishes, maintain HACCP standards, and mentor junior chefs while delivering exceptional dining experiences.

With 4–6 years in hotel or resort kitchens and a passion for excellence, you will contribute to menu development, control food costs, and uphold brand standards.