Japanese Cuisine Cook

Colonial Group; Tamuning (GU); On-site; USD 32,000 - 52,000; Full time

Job summary

Colonial Group in Guam is seeking a Japanese Cook to prepare authentic Japanese dishes with consistency and high quality. You will support the kitchen team, maintain hygiene, and ensure an excellent dining experience for guests.

You will work with HACCP standards and collaborate with supervisors to deliver traditional and modern Japanese cuisine, including sushi, sashimi, ramen, and related items, while maintaining kitchen organization and safety.

Qualifications

• Thorough knowledge of basic cooking methods.
• Ability to interpret written or diagrammatic instructions.
• Maintain high standards of hygiene and safety in line with HACCP.
• Ability to work under interruptions and meet schedules.

Responsibilities

• Prepare and cook authentic Japanese dishes with consistency and quality.
• Support kitchen team across stations and assist junior cooks.
• Maintain mise en place and station cleanliness for all services.
• Ensure food safety procedures and hygiene standards are followed.
• Collaborate with supervisors and other departments as needed.

Skills

Basic cooking methods

Food safety

Attention to detail

Teamwork

English communication

Mise en place

Adaptability

Education

Culinary degree or Japanese cuisine certification

Tools

Microsoft Word

Excel

Outlook

Job description

POSITION TITLE:

Japanese Cook

Position Purpose

Responsible for preparing and cooking authentic Japanese dishes with consistency, quality, and attention to detail. The Japanese Cook will support the kitchen team in delivering traditional and modern Japanese cuisine, maintaining high standards of hygiene, food safety, and presentation, while ensuring an excellent dining experience for guests.

Functions

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• May assist Cook I and substitute or relieve cooks assigned to junior stations.
• May assist in the supervision and/or training of lower rated cooks.
• Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner.
• Maintain established quality of standards.
• Set up station with predetermined mise en place required to service all banquet functions.
• Breakdown workstation, including but not limited to workstation and cooler. Ensure cleanliness of workstation and equipment at the close of shift.
• Perform other duties as assigned and practice sanitation and safety on a daily basis to ensure total guest satisfaction.
• Consult with supervisor on a daily basis which included checking in and out as well as with other departments that are directly related to the culinary and Food & Beverage department.
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
• Ensure food safety procedures are followed and up to date.

Customer Service

• Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact.
• Respond in a courteous, professional and rapid manner in order to resolve all guest and associate difficulties.

Other

• Assist with related duties and special projects as requested.
• Attending training sessions set out by the Westin Resort to ensure continued personal development.

Requirements

To comply with the American with Disabilities Act of 1990 (ADA), which prohibits discrimination against qualified individuals on the basis of disability, it is necessary to specify the physical, mental and environmental conditions of the essential duties of the job.

Use these codes to complete this section: “F” for FREQUENTLY; “O” for OCCASIONALLY; “N” for NOT AT ALL

Physical

On the job the employee must: Mental

On the job the employee must be able to: Environmental

On the job the employee:

O Bend O Sit O Read / Comprehend O Is exposed to excessive noise

O Squat F Stand (Up to 4 hours in length) O Write O Is around moving machinery

O Crawl F Walk O Perform calculations O Is exposed to marked changes in temperature and / or humidity

O Climb F Push/Pull (Up to 250 lbs. on regular and continuing basis.) F Communicate orally (English) O Is exposed to electrical current, high heat, and chemicals

O Kneel O Reason and analyze N Drives motorized equipment

F Handle objects (manual dexterity) O Basic computer skills

Microsoft Word, Excel, and Outlook O Works in confined quarters

F Reach above shoulder level N Supervise and delegate tasks O Works in heights of 5 feet or higher

F Use fine finger movements F Handle pressure and stress O Is exposed to dust, fumes, odors, mist, gases, radiation microwave, or poor ventilation

N Type 45 words per minute

F Move in rapid pace

Must carry / lift load(s) of:

F Light (up to 25 lbs.)

F Moderate (25-50 lbs.)

O Heavy (over 50 lbs.)

Supervisory Responsibility:

This position has no supervision responsibilities.

Required Knowledge and Skills:

• Must have thorough knowledge of basic cooking methods.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Ability to focus and maintain attention to the performance of tasks despite periods of interruptions.
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions.
• Ability to maintain good relations with staff.
• Must be able to convey positive image of self and hotel.
• Knowledge and ability to maintain state and federal health code standards.
• Must be able to understand and comply with safety precautions in use of chemicals.

Qualifications: Required Education and Experience

Ability to prepare sushi, sashimi, ramen, and other traditional dishes

Additional Eligibility Qualifications

None

Special Position Requirements:

• All employees must maintain a neat, clean and well-groomed appearance.
• Must be able to obtain and maintain a health certificate during employment.

Preferences: Preferred Education and Experience

Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station preferred.

Culinary degree or certification in Japanese cuisine is preferred

Preferred Eligibility Qualifications

None

Other Duties:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.