Commis Chef

Location: Hakuba

Contract:
Full Time

Period: from August, 2026

Work hours: Average of 40 hours per week

ABOUT US

Hakuba Hospitality Group (HHG) is comprised of a young and dynamic international team offering the largest portfolio of boutique hotels, premium chalets and apartments and international food & beverage outlets in prime locations throughout the Hakuba Valley.

THE ROLE OVERVIEW

We are currently looking for skilled Commis Chefs to join our team at various HHG venues. As a Commis Chef, your main responsibilities will include preparing and cooking menu items to a consistent standard, supporting section chefs during service, and maintaining cleanliness and organization in the kitchen area. The ideal candidate should have a strong work ethic, attention to detail, and the ability to thrive in a fast-paced environment. In addition to their primary cooking duties, employees may also be required to assist with plating, stock rotation, and collaborating with other kitchen team members. If you are passionate about culinary excellence and looking to grow your career in a dynamic hospitality setting, we invite you to join our team of dedicated professionals.

ABOUT OUR VENUE

Hotel La Neige — Featuring a new fine dining restaurant, Séve, at the heart of our 5-star luxury hotel, driven by a philosophy of cuisine that speaks quietly but meaningfully of its time and place. With Michelin-starred aspirations, our team crafts beautifully composed menus that blend classical French technique with the seasonal rhythms of Shinshu — celebrating locally sourced ingredients, regional specialties, and the natural gifts of the surrounding landscape. We are excited to be welcoming a decorated Culinary Director with extensive global Michelin-starred experience to lead and inspire our kitchen team.

COMMIS CHEF DUTIES

1. Food preparation & cooking: prepare ingredients and cook dishes according to recipes and standardised procedures, ensuring consistency in taste, presentation, and portion size. Support senior chefs in executing menu items during service.
2. Mise en place: set up and stock stations with all necessary supplies, ensuring ingredients are prepped, portioned, and ready ahead of service.
3. Kitchen organisation: maintain cleanliness and organisation in the kitchen area, including proper storage of ingredients, utensils, and equipment. Follow designated cleaning and sanitisation protocols to ensure a hygienic working environment.
4. Quality control: check the quality of raw materials and finished dishes, ensuring food is prepared and presented to venue standards and in line with food safety requirements.
5. Inventory management: assist in inventory control by monitoring stock levels, notifying the appropriate personnel when supplies are running low, and assisting in the storage and organisation of incoming deliveries.
6. Hygiene and food safety: understand and apply proper food safety and sanitation practices, including correct storage, labelling, and handling of ingredients in line with health and safety regulations.
7. Teamwork: collaborate effectively with other kitchen staff, section chefs, and management to ensure smooth service and exceptional customer experiences.

WHAT YOU NEED

• Legal right to live and work in Japan
• Excellent interpersonal and communication skills
• Willingness to work flexible hours, evenings, mornings, weekends, and holidays, as per the requirements of the establishment
• Ability to handle a fast-paced and dynamic work environment and to stand for long periods, lift heavy objects (such as kegs or cases of beverages), and handle the physical demands of the job
• Strong work ethic and a team first mentality
• Japanese or international license preferred
  
  

WHAT WE WOULD LIKE YOU TO BE LIKE

• You speak Japanese or English but ideally both, French is a bonus
• You are reliable and trustworthy
• You care about your appearance
• You have a great team spirit and easily connect with others
• You have a guest-first approach to hospitality

WHAT WE CAN DO FOR YOU

• Competitive hourly pay
• Subsidized shared accommodation
• Discounts on local restaurants and rental shops
• A variety of shift patterns to allow for plenty of time on the mountain
• The opportunity to live and work and play in one of the world's snowiest ski resorts
• A friendly, enjoyable work environment with great people around you
  
  

COMMIS CHEF SHIFTS

Kitchen hands are expected to work up to 40 hours per week in flexible shifts that can cover breakfast, lunch or dinner. There are a variety of shifts available including 8 hour shifts, split shifts, and 4 hour shifts.

ACCOMMODATION

We provide staff accommodation to all employees who need it, offering various options in Happo Village and Upper Wadano. Depending on your role, you will be assigned dormitory-style rooms, shared rooms with one or two roommates, or private rooms. The specific room assignment will be determined based on the seniority level of the position you are hired for. Rest assured, we strive to accommodate our staff members comfortably and according to their respective roles.