Work as a cooking staff member at a hotel in Okayama's Naka-ku, handling Japanese, Western, and Chinese cuisine across the restaurant, banquet hall, private rooms, and izakaya.
Duties include preparing breakfast, lunch, and dinner, cooking banquet and course meal sets, plating, and maintaining kitchen hygiene.
Two veteran chefs in their 40s and 50s are on staff to guide and support those new to hotel cooking or returning after a break.
The hotel enjoys panoramic natural views and city night scenery, offering a rewarding working environment.
A chef's license is required; prior hotel cooking experience is a plus but not essential.