Resturant
Cuisine
March,2023
March
2023
November,2022
November
2022
A word from the chef
I believe that the work of a chef is not only to be the maker but also the buyer and a salesperson. It is about being able to select the best ingredients, sensing the best cooking method for that ingredient, manifesting it into a dish and sharing the joy with the customer who enjoys the meal.
This flow is the essence of being a chef - and I believe that this is how you can truly recognize yourself as a chef.
What kind of chef do you aspire to be?
I look forward to applicants who aspire to be able to not depend on recipes but to depend on their senses and tastes, expressing that through techniques and captivate people wish trust and charisma to have them want to eat your dishes.
chef
Tadashi Kusunoki
Job Openings
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Employment condition
：
Full-time
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Requirements
：
None (Education not necessary)
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Salary
：
New graduates from Culinary Schools 230,000 JPY / month, Salary dependent on skills for experienced hires
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Bonus
：
Once annually
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Pay raise
：
Once annually
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Probation period
：
3 month (100% of salary)
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Dormitory
：
None
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Transportation expenses
：
Full reimbursement up to 20,000 JPY
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Holidays・Days Off
：
Sundays, Saturdays or Mondays, summer vacation, year-end and new years holiday, golden week holiday
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Total annual holidays
：
Over 110 days
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Social insurance
：
Complete
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Other
：
None
Restaurant Information
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Location
：
1F Flora 1-9-4 Yotsuya Shinjuku-ku, Tokyo
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HP
：
kusunoki.inA well-established Tempura restaurant frequently lauded as the best in Japan.
A perfect environment for someone who wishes to master the art of Tempura, with working hours, days off, salary and bonuses in good order.
There is also a branch in Nagoya.
Please inquire from the link below.
Contact