Duties
Traditional technology management
Burning fish / meat / vegetables with bincho charcoal (strict management of fire and seasoning).
Creation of a sense of the place by the offer presentation using fundoshi.
Ingredients and cost control
Daily fresh fish inspection NG Product loss rate 8% achieved.
Development of monthly new menu using seasonal foods.
Local team guidance
Technical guidance for skewers and charcoal adjustment to Chinese cooking assistants.
Requirements
Japanese nationality / holder of the chef's license.
More than 8 years experience in firework.
Basic Chinese / English.
Requirements: attached to a calorie cooking performance portfolio (photo / video).

核心职责
传统技艺把控
使用 备长炭 现场烤制海鲜/肉类/时蔬，精准掌控火候与风味。
执行 「船桨递菜」 仪式，营造沉浸式日式用餐体验。
食材与成本管理
每日验收生鲜食材（重点：鱼获鲜度），控制损耗率 ≤8%。
研发时令菜单，每月更新 ≥3道主打菜品。
团队技术指导
培训中方助手掌握串签、炭火管理基础技能。
硬性要求
日本籍，持有 「調理師免許」（厨师执照）。
8年以上 炉端烧专精经验（需提供名店工作证明）。
基础中文/英语沟通能力。
应聘注明：简历需附 炭火料理作品集（照片/视频）。