Chef de Cuisine - Nikkei Cuisine

The Westin Fiji Golf Resort & Spa·Denarau

Hospitality & Tourism·Full time

1 day ago

About the role

JOB SUMMARY The Chef de Cuisine - Nikkei Cuisine is responsible for leading and managing all culinary operations of the resort's Nikkei Restaurant, delivering an authentic and innovative fusion of Japanese and Peruvian cuisine while ensuring exceptional quality, consistency, and guest satisfaction. This role provides strategic and operational leadership for menu development, culinary innovation, food quality, cost management, food safety, team development, and overall kitchen performance. The Chef de Cuisine works closely with Food & Beverage leadership and restaurant management to elevate the dining experience, drive revenue, maintain profitability, and strengthen the restaurant's reputation as a premier Nikkei dining destination. The position is responsible for creating a culture of culinary excellence, creativity, teamwork, and continuous improvement while upholding Marriott brand standards and delivering memorable guest experiences. KEY RESPONSIBILITIES I. Culinary Leadership & Restaurant Concept Management 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. Ensure all menu offerings maintain consistency in preparation, flavor profiles, presentation, and portion standards.

Key responsibilities

• 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.
• Ensure all menu offerings maintain consistency in preparation, flavor profiles, presentation, and portion standards.
• Work closely with Restaurant Management to align culinary offerings with guest expectations and operational objectives.