Recruiting

Responsible for hot dishes (warm appetizers, pasta, risotto, main dishes, etc.), and strive to create a good environment, support, and educate both staff and customers. We also manage the cost of ingredients and order.

conditions:

Skills to boil, bake, and stir-fry ingredients, and to be able to cook and prepare them using frying pans and ovens.
Be able to ensure menus, recipes, preparation/cooking schedules, and quality.
Be able to taste and check ingredients and dishes as needed on a daily basis.
Accurately understand the responsibilities, duties, and instructions in the restaurant business, and be able to cooperate with other employees.
Ability to learn, accept and deliver new ideas.
Regardless of their position, they should be able to perform other tasks when necessary, provide good service, and create a professional work environment.

Other conditions

Everyone should have a sense of responsibility as a member of the team, have a broad perspective, be flexible and quick, and be able to take actions that customers and other members want and want.

All chefs work together to clean the kitchen, regardless of rank. Our policy is to start with everyone and finish with everyone.

Salary

Determined by experience, skills, work attitude, sales, etc.
At the beginning, it is determined by interviews and practical skills as necessary.
After a period of use (1-3 months), we formally contract the skills and reasonable salary.

Chef assistant duties

You will be in charge of cold dishes, bread and desserts. There is no resistance to receiving instructions and orders in a fast-paced environment, and basic experience in the kitchen, including knife handling and preparation, is required.
Have no hesitation in working in a kitchen with limited space, and be willing to work continuously and improve your knowledge of yourself and the company.

conditions

Skills to boil, bake, and stir-fry ingredients, and to be able to cook and prepare them using frying pans and ovens.
Be able to ensure menus, recipes, preparation/cooking schedules, and quality.
Be able to taste and check ingredients and dishes as needed on a daily basis.
Accurately understand the responsibilities, duties, and instructions in the restaurant business, and be able to cooperate with other employees.
Ability to learn, accept and deliver new ideas.
Regardless of their position, they should be able to perform other tasks when necessary, provide good service, and create a professional work environment.

Other conditions

Everyone should have a sense of responsibility as a member of the team, have a broad perspective, be flexible and quick, and be able to take actions that customers and other members want and want.
All chefs work together to clean the kitchen, regardless of rank. Our policy is to start with everyone and finish with everyone.

Salary

It is determined by experience, skills, work attitude, sales, etc.
At the beginning, it is determined by interviews and practical skills as necessary.
After a period of use (1-3 months), we formally contract the skills and reasonable salary.

Service/staff duties

Cleaning and tidying of the inside and outside of the store, toilets, equipment, etc., management of reservations including the Internet and telephone, reception of customers, provision of meals and wine, posting on SNS (mainly Japanese), daily accounting work (cash register) store opening/closing processing, equipment ordering/purchasing, expense management, etc.), menu update work (inside paper menu, digital menu, outside menu signboard)

Application conditions

Be able to pose problems calmly and with a sense of professionalism.
Any customer can be greeted with the same smile and attention and the correct language.
Have no hesitation in receiving instructions and orders in a fast-paced environment.
Basic knowledge of wine and spritz (learn our drink menu and food menu in advance)
To be able to learn and accept new things and transmit them. We welcome people who can communicate various things.

Other conditions

Everyone should have a sense of responsibility as a member of the team, have a broad perspective, be flexible and quick, and be able to take actions that customers and other members want and want.
All staff work together to clean the kitchen regardless of rank. Our policy is to start with everyone and finish with everyone.

Salary

It is determined by experience, skills, work attitude, sales, etc.
At the beginning, it is determined by interviews and practical skills as necessary.
After a period of use (1-3 months), we formally contract the skills and reasonable salary.