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Job Summary – 仕事の概要 • Main Responsibilities: Job Overview - In order to ensure excellent food preparation and presentation, follow the supervisor's system at the restaurant in charge and consult with and report to the Executive Chef in your absence. • 主要な責務：仕事の概要・食品の準備と盛り付けに優れた料理を保証する為、担当レストランでは、上司のシステムに従い、不在時においては、総料理長にも相談、報告を怠らない。 • Essential Duties and Responsibilities – (Key Activities) 必須の業務と責任（主要な活動） • In terms of food hygiene, you will be responsible for the restaurant operations you are responsible for, ensuring that we provide excellent food in terms of preparation and presentation. • Essential Duties and Responsibilities – (Major Activities) (Thorough hygiene management in accordance with HASSP, ISO22000) • Create an organization that ensures that cooking operations are carried out smoothly and effectively in accordance with facility operating standards. • Strive to ensure that operations are profitable according to pre-established operating budgets. • • Working with your supervisor and taking into account the workload and skills of the restaurant and its employees, you will maximize the use of the kitchen to generate efficient profits. • Collaborate in creating an organizational environment where guests receive the highest quality food and service. • Work responsibly with your supervisor to maximize the use of the kitchen to generate high profits without sacrificing the health of the restaurant or its employees. • When creating menus and prototyping at the restaurant in charge, take the initiative in supporting and collaborating with the manager, and strive to create a wonderful menu. • Strive to maintain compliance with health insurance offices under the jurisdiction of the Ministry of Health, Labor and Welfare regarding the storage, preparation and service of food within the assigned restaurant. • At the restaurant you are in charge of, always ensure the quality of ingredients and hygiene to avoid complaints from guests, and serve as a role model for your subordinates. • Cooperate in creating a system for following up and training young human resources in both cooking and business skills. • Take the lead in coordinating kitchens with restaurants other than those in charge as necessary. • To assure that the culinary operation runs smoothly and effectively in accordance to the All other duties as required. • 食品衛生の観点から、仕込みや盛り付けの面で優れた料理を提供できるよう、責任を持って店舗運営を行っていただきます。 • 重要な職務と責任 – (主な活動) (HASSP、ISO22000に準拠した衛生管理の徹底) • 調理業務が施設運営基準に基づき円滑かつ効果的に行われるよう組織を構築する。 • 事前に設定された運営予算に従って、運営が確実に収益を上げられるように努めます。 • ゲストが最高品質の食事とサービスを受けられる組織環境の構築に協力する。 • 上司と協力しレストランや従業員の負担やスキルも加味しながら、キッチンを最大限に活用して効率に良い利益を生み出します。 • 担当店舗でのメニュー作成や試作の際には、率先して店長と協力・サポートし、素晴らしいメニュー作りに努めます。 • レストラン内での食品の保管、調理及び提供については、厚生労働省所管の健康保険事務所の遵守に努めます。 • 担当する飲食店では、お客様からのクレームがないよう食材の品質や衛生管理を常に徹底し、部下の模範となるよう努めてください。 • 若手人材の調理・ビジネススキルのフォロー・育成体制づくりに協力します。 • 必要に応じ担当以外の部署とも連携を図る Required Skills – 必要なスキル General skills: • Must be able to perform job duties with attention to detail and accuracy. Identify, organize, and follow up on priorities. Possess clear thinking skills, remain calm, use appropriate judgment to solve problems, promptly consult with superiors, and always abide by company rules. • Understand guest service needs. Work together as a team member. • Be responsible for all actions taken in the absence of your supervisor and promptly report as necessary. • Maintain the confidentiality of guest information and related hotel data. • Technical skills: Must have the knowledge and skills to deliver food to guests safely, without waste, quickly and reliably, with hygiene first (HACCP/ISO22000) in place. • • Experience in coaching and developing subordinates and technical knowledge exchange, verbal and written communication skills to gain trust and understanding with colleagues. Knowledge of hotel/resort operations management including quality, operations, and marketing/sales principles. Experience with knowledge of hospitality systems and software with a positive attitude towards niche markets in the luxury/ultra-luxury market. Trends in the hospitality industry, performance indicators, language used in the hospitality industry, • Language: English conversation, reading and writing of cooking terminology in the kitchen is required, but self-improvement is required to learn other languages as well. 一般的なスキル: • 細部まで正確に注意して職務を遂行できなければなりません。 優先順位を特定し、整理し、フォローアップします。 明晰な思考力を持ち、冷静さを保ち、適切な判断で問題を解決し、すぐに上司に相談し、社内ルールを常に遵守します。 • ゲスト サービスのニーズを理解する。 チームメンバーとして協力してください。 　　　上司の不在時に行われたすべての行動に責任を負い、必要に応じて速やかに報告 　　　してください • ゲスト情報および関連するホテルデータの機密性を維持します。 • 技術スキル：衛生第一（HACCP/ISO22000）を徹底し、食品を安全に、無駄なく、迅速かつ確実にお客様にお届けするための知識とスキルを持っている必要があります。 • 部下の指導と育成の経験、技術的な知識の交換、同僚との信頼と理解を得る口頭および書面によるコミュニケーションスキル。 品質、運営、マーケティング/販売原則を含むホテル/リゾートの運営管理に関する知識。 高級/超高級市場のニッチ市場に対して積極的な姿勢を持ち、ホスピタリティ システムとソフトウェアの知識を備えた経験。 ホスピタリティ業界のトレンド、パフォーマンス指標、ホスピタリティ業界で使用される言語、 • 利益の増進に協力し、財務に関わる売上、原価計算、予算、利益等の管理を常に把握する。 • 言語: 厨房内での料理用語英会話、読み書きが必要ですが、他言語も習得できるように自己研鑽する Qualifications – 資格 • It is desirable to have a chef's license, nutritionist license, special cooking license, blowfish license, and hygiene management supervisor qualification. • Licenses & Certifications: 調理師免許、栄養士免許、特殊調理免許、フグ免許、衛生管理監督者資格を取得している事が望ましい • Licenses and Certifications: ライセンスと認定: • Self-study to obtain the above license • 上記ライセンスを取得に向けた自己研鑽 Experience – • Minimum eight years’ kitchen experience in a luxury hotel • 高級ホテルでのキッチンでの 8 年以上の経験

The resort’s 55 villa accommodations will feature private pools, landscaped gardens and unobstructed sea views. Conceived by Netherlands-based Studio Piet Boon, the architecture and interiors are seamlessly designed to immerse guests in the natural surroundings and express harmony with the island through the extensive use of local materials. Mitsubishi Jisho Sekkei Inc. is providing local architectural expertise and support in realizing the design vision. Four restaurants and bars will include relaxed beachfront concepts showcasing fresh seafood, prized island-raised beef, locally distilled spirits and craft beer. With a stunning seascape as a backdrop, the resort’s indoor and outdoor event venues will host unforgettable destination weddings and private celebrations. On-site recreation will include a standalone Rosewood Explorer’s Club, Rosewood’s program for younger guests designed to inspire creativity and imagination, encourage adventure, discovery and social responsibility through unique experiences attuned to the destination. Asaya, Rosewood’s pioneering integrated wellness concept, will offer treatment rooms set amid private gardens, indoor and outdoor hydrotherapy facilities and a menu of programs and services influenced by local healing traditions. Beyond the resort, guests will discover an abundance of vividly picturesque sites, from the majestic natural stone arch of nearby Sunayama beach to the perfectly poised lighthouse at Higashi-Hennazaki Cape (a nationally designated “Place of Scenic Beauty”) and the seven-kilometer stretch of Yonaha Maehama, regularly ranked as Japan’s best beach and renowned for its cinematic sunsets. Even a brief sojourn will reveal distinctive customs, culture, dialects, cuisine and crafts as well as the beguiling ways of the Okinawan uchinanchu (“sea people”) who inhabit the island.