鉄板焼き調理人 (副料理長) / Japanese Teppanyaki Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Teppanyaki Sous Chef supports the Chef de Cuisine in managing daily kitchen operations, preparing high-quality Japanese teppanyaki dishes, supervising culinary colleagues, and maintaining consistent food quality and presentation. Candidates should have professional experience in Japanese or teppanyaki cuisine, strong knife and cooking skills, knowledge of food safety and sanitation standards, and the ability to lead a team in a luxury hotel environment. Experience with menu preparation, ordering, cost control, and guest interaction is advantageous. Fluency in Japanese is likely preferred, while English communication may be required for coordination with international colleagues and guests. The successful candidate is expected to be disciplined, creative, service-minded, calm under pressure, and willing to work shifts, weekends, and holidays.

About the employer

The Ritz-Carlton Okinawa is a luxury resort operated by Marriott International, one of the world's largest hospitality companies. Located in the resort area of Okinawa, the hotel combines Japanese hospitality with The Ritz-Carlton's internationally recognised standards of personalised service, elegant accommodation, premium dining, spa facilities, and distinctive guest experiences. The property serves leisure travellers, families, weddings, and luxury-focused international visitors. Employees typically work in a multicultural environment with structured service standards, training opportunities, and access to Marriott's global hospitality network. As part of Marriott International, the resort may provide benefits such as staff meals, uniforms, accommodation or housing support, transportation assistance, discounts at participating hotels, and career development, although specific benefits depend on the employment contract. The kitchen team is expected to maintain high standards of culinary quality, hygiene, teamwork, and guest engagement.