Sous Chef / Strong CDP – Winter Season, Japan (Niseko Area)
Private Chef Operation | Premium Dining | 1st November 2025 - 31st March 2026
Join a highly regarded private chef-led culinary experience in the heart of Hokkaidō’s winter wonderland. We are seeking a talented and motivated Sous Chef to support an exclusive dining operation catering to high-net-worth international guests in a private alpine setting.
About the Role
You will work closely under the Head Chef to execute refined, seasonal Japanese and Western menus using Hokkaidō’s premium seafood, Wagyu, and locally sourced produce. The position is suited to chefs with strong foundational technique, exceptional mise-en-place discipline, and the ability to work autonomously when required.
This is a hands-on role ideal for someone who thrives in a small, focused team with a deep appreciation for ingredient-led cooking.
Key Responsibilities
• Support the Head Chef in daily mise-en-place, service, and kitchen organisation.
• Lead service for breakfast and selected shifts as required.
• Execute multi-course fine dining menus with precision and consistency.
• Maintain hygiene and safety standards in accordance with Japanese regulations.
• Assist with sourcing, prep lists, inventory, and occasional guest interaction.
• Adapt to changing menus and service formats across in-house dining, events, and private bookings.
Requirements
• Minimum 4 years’ experience in reputable kitchens, with at least 1 year as Sous Chef or strong CDP stepping up.
• Strong knife skills, classic technique, and ingredient respect essential.
• Flexible across cuisines: familiarity with Japanese and/or modern Australian is ideal but not essential.
• Experience with cold climates, snow regions, or ski resort operations advantageous but not essential..
• Must be eligible for a working holiday visa, cultural activities visa, or sponsored chef visa in Japan.
• Professional attitude, team-first mentality, and good communication in English.
Details
• Location: Niseko, Hokkaidō, Japan
• Contract: November 2025 – March 2026 (with potential to extend)
• Hours: 6 days per week, approx. 8.5 hours/day
• Remuneration: Competitive salary (based on experience) + staff housing + daily meals
• Perks: Nestled in the snow-laden peaks of Hokkaidō, this role offers more than just a kitchen — it’s your backstage pass to JAPOW. Staff ski pass subsidy possible, authentic Japanese alpine lifestyle.
How to Apply
Chef - please, serious applicants only.
Email your CV, brief cover letter, and 2 recent references to:
📩 shaunpresland@me.com
Subject line: Sous Chef Application – Japan Winter 2025/26
