All Japanese, Western and Chinese cuisine
The appeal is the wide range of learning

  • Hotelsconditioning
  • Joined 2020New Graduate Recruitment

Reason for joining the company REASON FOR JOINREASON FOR JOIN

I loved filleting fish, so I naturally chose the path of Japanese cuisine, and I mainly studied Japanese cuisine at vocational school. I decided to join the company because I could learn a wide range of cuisines, including Japanese, Western and Chinese, at the hotel restaurant. I am originally from Okayama Prefecture, and have been to Reoma several times, so I was familiar with the place.

COOKING

Job Description JOB DESCRIPTIONJOB DESCRIPTION

My department changes every day, but I'm mainly in charge of Japanese cuisine. In addition to filleting fish and preparing sashimi and sushi in the "sashimi room" I also perform in the live kitchen, where food is prepared right in front of the customers at breakfast and dinner time. At breakfast I sometimes take on multiple roles in the live kitchen, making French toast, hot sandwiches, and smoothies. At dinner I prepare sushi according to the customers' requests.

The appeal of working at Reoma WHY WORK REOMAWHY WORK REOMA

The hotel restaurant serves a variety of Japanese, Western and Chinese cuisine, so I learn a lot of new things, such as "I didn't know they had dishes like this" or "I didn't know they could present them like this," and I think the best part is that I can gain a wide range of knowledge.

Also, during the live performances that I am in charge of, I get to see the customers' smiles and happy reactions, saying "It was delicious," so I feel it is very rewarding. It is also fun to recommend seasonal ingredients to customers and come up with ways to make the performance enjoyable.

The employees at my workplace are kind and easy to work in. Also, I can do what I want to do, and my wish to be in charge of Japanese cuisine was granted. Since joining the company, I have worked in the plating area and the rice cooking area. There are several members in each area, and I was able to learn the job with the guidance of my seniors.

My Dream at Reoma MY DREAM IN REOMAMY DREAM IN REOMA

I want to be able to take charge of creating banquet menus in their entirety. Banquet menus must be created by considering the overall balance from appetizers to dessert, and by mixing Japanese, Western and Chinese cuisine. This requires comprehensive knowledge and experience, so I would like to keep studying privately and be able to take charge of this.

If sushi ingredients are too thin they don't look good, and if they're too thick they have a bad mouthfeel, so it's important to make them the right thickness. On his days off, he goes to the market to buy fish like tuna and yellowtail, then practices making ingredients at home, or goes to Japanese restaurants privately to get ideas for plating, spending his days honing his skills as a chef.

In the future, I would like to take on the challenge of obtaining a license to cook fugu, broaden my horizons as a chef, and become able to mentor my juniors.

  • My Favorite 01My Favorite 01
    My top picks at Reoma

    I'm biased, but the hotel's buffet is my favorite. For breakfast, they serve freshly made French toast from the live kitchen, and for dinner, they serve sushi made with seasonal ingredients from the Seto Inland Sea, which is very popular and attracts many repeat customers. The sushi rice is paired with red vinegar, which gives it a mellow flavor.

  • My Favorite 02My Favorite 02
    This job is suitable for the following type of person!

    I think this job is suitable for people who are interested in cooking. Even if you have no experience, you can work with peace of mind because your seniors will carefully teach you. It's an environment where you can learn a wide range of things about cooking, so I think you can gain a lot of good experience.

  • Enter Reoma
    This place was good

    Cooking requires craftsmanship, such as filleting fish and preparing them as sashimi, and a service-oriented attitude, such as smiling and welcoming customers during live performances. During peak seasons, we have around 1 customers a day, so you can grow both mentally and physically.

My Day MY DAILY SCHEDULEMY DAILY SCHEDULE

  • Going to work
    5:00
  • 5:00
    Breakfast buffet preparation

    Preparing the live kitchen. Making rice balls and preparing ingredients.

  • breakfast buffet

    Live performances such as making French toast and hot sandwiches are also popular with guests.

    7:00
  • 10:00
    break
  • Dinner buffet preparation

    In the sashimi area, where sashimi and other dishes are made, you will prepare the fish by filleting it and cutting the ingredients.

    11:00
  • 14:00
    Leaving

Reoma correlation diagram CORRELATION DIAGRAMCORRELATION DIAGRAM

relationshiprelationship

He is an honest and serious person. Once he has mastered the basics, I would like him to pay attention to those around him, such as other departments, and to work on mentoring junior employees and proposing new menu items.

My role has changed from Western to Japanese cuisine, and there are many things I don't understand, but I rely on her because she is the easiest to ask questions to. There is an age gap between us, like that of a parent and child, so I find her cute in some ways.

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