Island Japanese Specialty Chef – Lead & Create

Radisson-Hotel-Group; Singapore; On-site; SGD 24,000 - 36,000; Full time

Benefits offered by this job

Hotel discounts

Friends & family discounts

Global/local perks

Job summary

Radisson Hotel Group is seeking a Specialty Chef - Japanese for an island-based role in Fiji. You will lead a kitchen section, craft authentic Japanese dishes, and uphold brand standards while mentoring junior chefs.

Your expertise will drive menu development, cost control, and guest satisfaction in a high-volume setting. The successful candidate will have 4–6 years in hotel kitchens, strong Japanese culinary skills, and a passion for hospitality excellence.

Qualifications

• Certificate or Diploma in Culinary Arts, or equivalent culinary qualification.
• 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.

Responsibilities

• 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.

Skills

Japanese cuisine

Leadership

HACCP knowledge

Food costing

Teamwork

Education

Culinary Diploma

Job description

Radisson Hotel Group is seeking a Specialty Chef - Japanese for an island-based role in Fiji. You will lead a kitchen section, craft authentic Japanese dishes, and uphold brand standards while mentoring junior chefs.

Your expertise will drive menu development, cost control, and guest satisfaction in a high-volume setting. The successful candidate will have 4–6 years in hotel kitchens, strong Japanese culinary skills, and a passion for hospitality excellence.