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Company:  In Through The Out Door KK
Restaurant:  OUT
Location:  Tokyo
Industry:  Food and Beverage
Function:  Chef
Work Type:  Part time with the opportunity to become a full-time employee
Salary:  To be negotiated depending on experience
Report to:  Owner/directors


  • Japanese: advanced
  • English: conversational
  • Must currently reside in Japan
  • Valid working visa ビザ保持必須
  • 1-2 years in a similar role
  • Qualification in Kitchen Production or Management
  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards are essential.
  • Pasta chef experience desirable


We are recruiting enthusiastic restaurant staff to become part of the OUT team. This is your opportunity to join an international company which operates a variety of successful restaurants in Melbourne, Australia.

If you are passionate about high quality food and wine, a superior level of service and have the personality to match then you are what we are looking for. We will support you in developing a deeper knowledge our food and wine offering, all that’s required is the enthusiasm to learn.

About OUT

OUTis a brand new restaurant concept. One dish: one wine: one unique dining experience.

Exclusive in its offering, but delivered in a relaxed environment. OUT is a unique dining experience; a set menu and price; no bookings.

Business Hours

Tuesday – Sunday: 6pm – late
Shift system

Job description

The Chef is responsible for the efficient running of the kitchen in line with company’s strategy and brand standards, whilst meeting patron and owner expectations. You will also be responsible to manage the kitchen as an independent profit centre, in line with the restaurants operating concept, ensuring maximum patron satisfaction while operating within budget, helping to ensure the financial success of the business.

Key responsibilities

*Including but not limited to the following

General operations
  • Overall responsibility for the kitchen’s daily operations.
  • Liaising with the relevant companies for food orders.
  • Maintaining/raising the food’s profit margins for your employer.
  • Monitoring and controlling stock levels.
  • Ensuring correct stock rotation procedures are followed.
  • Implementation of health and safety procedures in the kitchen.
  • Estimating costs and ensuring all purchases come within budget.
  • Recipe development and testing.