We are looking for an experienced and driven Head Chef to lead our restaurant team in our 80 seat An Dining Restaurant, located in Ki Niseko Hotel.

An Dining is an established restaurant that has been operating as part of Ki Niseko since 2015 and has a great reputation for modern Japanese cuisine. It has been rated as the best hotel breakfast in Japan on TripAdvisor.

This role reports to the Food and Beverage Manager and oversees all Back of House operations in An Dining for breakfast, lunch and dinner.

The style is modern Japanese with à la carte and course options, with a strong focus on fresh and high quality food using locally sourced produce whenever possible.

You will bring the knowledge, experience and drive to continue An Dining’s position as market leader in Niseko.

1. Team Leadership:

• Lead, mentor, and inspire a busy and large kitchen team from various cultural backgrounds.
• Foster a positive and inclusive work environment, promoting teamwork and collaboration.
• Conduct regular team meetings to communicate goals, expectations, and feedback.

2. Organisational Skills:

• Implement and maintain efficient kitchen workflows and procedures.
• Ensure that all kitchen operations are well-coordinated and run smoothly.
• Manage inventory, ordering, and stocking of ingredients and supplies.

3. Kitchen Operations Management:

• Oversee all aspects of food planning, preparation, cooking, and presentation.
• Maintain high standards of food safety, hygiene, and cleanliness in the kitchen.
• Monitor and control kitchen costs, including labour, food, and waste management.

4. Collaboration:

• Work closely with the Executive Chef, F&B Manager, and Front of House Manager to deliver exceptional customer experiences.
• Collaborate with the team at our off-site production kitchen for suitable prep work and food storage.

5. Training and Development:

• Identify training needs and provide ongoing training and development opportunities for kitchen staff.
• Implement performance evaluation processes and set clear performance expectations.

6. Customer Satisfaction:

• Ensure that all dishes are prepared to the highest standards and meet customer expectations.
• Handle customer feedback and make necessary adjustments to improve service and quality.

• Head Chef experience in Japanese fusion cuisine restaurants is desired.
• Language skills: Native Japanese or English fluency with basic Japanese.
• High-standard cooking skills.
• Strong kitchen leadership, mentorship, and supervision skills.
• Professional, courteous, and friendly manner.
• Natural team leader with proven experience in problem-solving within a team environment.
• Understanding of how to successfully operate a kitchen to deliver the required covers.
• Ability to engage with the local community, suppliers, and relevant stakeholders.
• High attention to detail and excellent organisational skills to achieve objectives and meet deadlines.

Employment Period: Ongoing

Employment Status: Full time year round

Contract Value: ¥7,600,000 to ¥9,000,000
(The above remuneration will be divided by 14 and paid monthly with two annual bonuses.)

Location: Niseko, Hokkaido, Japan

Working Hours: average 40 hours per week (may vary between seasons)

Benefits include:

• Flexi-time system with paid overtime
• Health, social, and employment insurance
• Visa sponsorship if required
• Assistance with accommodation available
• Grand Hirafu season lift pass available at a discounted rate
• Free ski or snowboard lessons (availability dependent)
• Discounts on HTM services and businesses
• Access to language and work relevant training subsidy