Chef de Cuisine - Nikkei Cuisine
Salary not disclosedPosted 2 months ago
Closes in 15 days
About the company
The Westin Fiji Golf Resort & Spa is part of Marriott International, a globally recognized hospitality brand operating in the Western Division of Fiji. The resort is committed to diversity, inclusion, and equal opportunity, and offers guests premium dining and leisure experiences.
About the role
The Chef de Cuisine - Nikkei Cuisine leads and manages all culinary operations of the resort's Nikkei Restaurant, delivering an authentic fusion of Japanese and Peruvian cuisine. The role carries strategic and operational responsibility for menu development, culinary innovation, food quality, cost management, food safety, and team development. The Chef de Cuisine works closely with Food & Beverage leadership and Restaurant Management to elevate the dining experience, drive revenue, and strengthen the restaurant's reputation as a premier Nikkei dining destination. This position also leads, motivates, and develops the culinary team, trains associates in Nikkei techniques, and manages kitchen staffing, budgeting, and compliance with Marriott food safety standards. The role requires close collaboration with Purchasing, Stewarding, Banquets, and Resort Operations teams to support resort-wide food and beverage initiatives.
Key responsibilities
- Lead all kitchen operations of the Nikkei Restaurant, ensuring exceptional food quality, consistency, and presentation.
- Champion the authentic Nikkei culinary concept by blending traditional Japanese techniques with Peruvian flavors and ingredients.
- Develop, implement, and continuously enhance menus that reflect the restaurant's identity and market positioning.
- Lead the execution of specialty dining experiences, Chef's Tables, tasting menus, Omakase experiences, and culinary events.
- Manage kitchen financial performance including food cost, labor cost, and profitability objectives.
- Ensure compliance with Marriott food safety standards, HACCP, and local health regulations.
- Lead, motivate, and develop the Nikkei culinary team, including training in Nikkei techniques and Peruvian flavor profiles.
- Partner with Restaurant Management, F&B leadership, Purchasing, Stewarding, and Banquets teams on promotions, events, and operational efficiency.