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New graduate recruitment

Career Recruitment

New graduate recruitment

Career Recruitment

Cook

A message from the chef

Japan, especially western Japan, is home to an abundance of wonderful ingredients. Our chefs transform these superb ingredients into delicious dishes, and through the unique spaces and services of each JR-West Hotels location, we offer our guests "a new, extraordinary experience that can only be enjoyed at the hotel in that particular region."

Therefore, we chefs must acquire various skills and knowledge, coexist with the local community, and respond to the rapidly changing needs of our customers in the midst of the times.

We want to share Japanese culture with the world through our cuisine. We look forward to your challenge to take on this challenge and contribute to the future of Osaka Station Hotel and JR-West Hotels, if you share this vision.

Osaka Station Hotel
Executive Chef

Yasuki Matsumori

Western Cuisine

You will be involved in Western-style cuisine preparation not only in the hotel's distinctive restaurants, but also in banquet halls that can accommodate small meetings or large-scale events.
We offer a diverse range of cuisines, including French, Teppanyaki, Italian, and all-day dining. We strive to improve our culinary skills to provide our customers with joy and delight while incorporating the latest trends. Our work encompasses a wide range of tasks, from daily preparation and operation to customer service, menu creation, performance management, marketing, and staff training.

Schedule for a certain day
(Restaurant cooking)

12:15

attendance at work·
Lunch service available

15:00

Lunch break

16:00

Preparation

17:30

Dinner service begins.

21:00

Closing time / End of shift

VOICE

SS
Joined the company in 2013
Hotel Granvia Kyoto
Kitchen Department View & Dining Cotosiere

Q1 Why did you choose JR-West Hotels as your place of employment?

JR-West Hotels, especially the Granvia brand, is known as "Granvia of Food," and is focused on improving the quality of its cuisine and training its culinary staff. They have a program called the "Path to Becoming a Chef Curriculum," where young staff members acquire culinary knowledge and operational management skills step by step. It's an innovative system unlike anything before, and I decided to join the company because it allows me to reliably improve my professional knowledge.

Q2 What do you find rewarding about your current job?

The greatest reward for me right now is when customers tell me that the menus and dishes I've created are delicious. Also, I don't cook alone; I work with my colleagues, discussing ingredients and preparation methods, so I'm happy that we can inspire each other and grow together, and I approach my daily work with that in mind.

Q3 What kind of challenges would you like to take on in the future?

Kyoto is blessed with abundant ingredients, being both a coastal and mountainous region. We always strive to provide our guests with memorable dining experiences by offering dishes that can only be enjoyed in this location and at this hotel.
We always put our customers first, and we want to continue to challenge ourselves to be a hotel and restaurant that makes our guests say, "I want to come back again."

Japanese Cuisine

Our staff members are responsible for various cooking tasks in the hotel's restaurants and banquet halls, including preparing appetizers, grilled and fried dishes, and seasoning the main courses. In addition, we are meticulous about menu development and improvement, ingredient sourcing, and hygiene management, ensuring that we provide safe and delicious food.
While cherishing traditional Japanese culinary techniques and ingredients, we welcome our customers by incorporating new ideas and creativity.

Schedule for a certain day
(banquet cooking)

09:00

Attendance and reservation status and
Confirmation of work assignments

09:15

The banquet the following day
Preparation

11:00

The dishes for the day
inclusion

13:00

Lunch break

14:00

The banquet the following day
Preparation

15:30

Finishing touches on the dish
Setting

16:30

Start serving food

17:45

Closing time / End of shift

VOICE

TH
Joined the company in 2014
Hotel Granvia Wakayama
Japanese food

Q1 Why did you choose JR-West Hotels as your place of employment?

Hotel Granvia Wakayama boasts the largest banquet facilities in Wakayama City. Its excellent location and ability to accommodate a large number of guests meant that I chose this hotel as a chef, believing that many people would be able to enjoy the dishes I prepare.

Q2 What do you find rewarding about your current job?

As the No. 1 hotel in Wakayama City, it's rewarding to have so many guests enjoy the dishes I prepare. Sometimes we have VIPs from various fields using our services, and while the size of the banquets varies, whether it's for 10 people, 100 people, or 200 people, I strive to provide the same Granvia quality cuisine.

Q3 What kind of challenges would you like to take on in the future?

These days, there are fewer people who want to become chefs, which sometimes makes me feel lonely.
However, I want to contribute to our company, as well as the hotel and culinary industries, by properly guiding and training new subordinates and junior colleagues, and helping them grow both as chefs and as members of society.

Confectionery/Bakery

We are involved with all culinary sections within the hotel, including restaurants and banquet facilities, and possess production capabilities ranging from small-scale to large-scale operations.
Based on seasonal and regional characteristics, we incorporate new ideas and are involved in a wide range of tasks, from desserts for restaurants and banquet courses, wedding cakes, and buffet desserts, to bread making and takeout products. We also handle administrative tasks such as ordering, inventory management, and attendance management, all with the goal of creating products that bring smiles to our customers' faces.

Schedule for a certain day

06:30

attendance at work

09:00

Each store
Cake handover

09:30

Meeting

10:00

Finishing touches on the cake
Plating and preparation

12:00

Lunch break

13:00

Appointment for tomorrow
Confirm banquet contents

14:00

Restaurant
For dinner service
inclusion

14:50

leaving work

VOICE

MY
Joined the company in 2014
Hotel Granvia Osaka
Cooking Department / Baker / Confectionery

Q1 Why did you choose JR-West Hotels as your place of employment?

I chose JR-West Hotels because it's located in the heart of the city, a hub of distribution and information, and I felt I could learn a great deal. Now that I'm actually working here, I'm blessed with wonderful colleagues, and I'm drawn to the environment where I can constantly strive for improvement, working alongside highly motivated staff.

Q2 What do you find rewarding about your current job?

Located in the heart of the city, surrounded by countless shops and products, it's truly special to know that there are customers who choose our cakes and enjoy them.
Furthermore, I feel that the greatest reward of this profession is being able to be there for someone during their important and special moments and bring a smile to their face.

Q3 What kind of challenges would you like to take on in the future?

It's about participating in contests and achieving results.
My immediate goal is to compete in the 2023 Assiette Dessert Contest, in which I won first place, and I am working hard every day to improve my skills with the aim of becoming the first person in the history of the competition to win two consecutive titles.
Our goal is to demonstrate nationwide that "Hotel Granvia Osaka 's food is delicious."

Education/training system

Culinary talent development curriculum

We offer a program designed to cultivate the next generation of chefs and head cooks by systematically providing them with the skills and knowledge necessary for working in a kitchen.
We provide comprehensive education ranging from basic knowledge such as food preparation to advanced knowledge such as cost management and product development.

Overseas training program

We have an open application system for overseas training in France. Through this six-month program, participants gain exposure to French culinary philosophy and techniques, aiming not only to boost individual motivation but also to cultivate chefs who can lead the culinary department in the future.

Various competitions

With the aim of pursuing the appeal of "food" and improving technical skills, we have created an environment where employees can participate in competitions both inside and outside the company. In the cooking contest held annually, which takes advantage of the scale of the "JR Hotel Group," employees compete with other group staff, striving to cultivate young culinary talent and pass on high-quality techniques.
Major competitions: JR Hotel Group Cooking Contest, JR-West Hotels Pastry Chef Contest, JR-West Hotels Japanese Cuisine Contest, etc.

FAQ for Cooks

Are there any required qualifications, such as a chef's license?

While qualifications such as a chef's license or confectionery hygiene specialist certification are not required upon joining the company, we encourage you to aim for obtaining them while gaining practical experience. Salary will also differ depending on whether or not you possess these qualifications.

I didn't graduate from a culinary school. Can I still apply?

Applications are accepted. You can learn from the basics through JR-West Hotels' common curriculum. However, since most of the culinary staff are graduates of culinary schools, a certain level of effort will be required.

What does the selection test entail?

The selection process will consist of a first selection round (interview), an aptitude test, and a final selection round (interview), after which we will determine whether you are accepted or not.

Can I request a specific department or transfer?

You can express your preferences during interviews or other meetings.
While you may not always be assigned to your preferred department or transfer location, decisions regarding your assignment or transfer will be made based on a comprehensive assessment of your aptitude and the company's training policies.

Is it possible to switch to a service job?

While there have been instances of career changes, we generally do not allow them unless there are exceptional circumstances, as we envision long-term training for culinary professionals.