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Full-time Employee Wanted in Izakarya and Restaurant in Kanto Area

TOP > Full-time Employee Wanted in Izakarya and Restaurant in Kanto Area

Full-time Employee Wanted in Izakarya and Restaurant in Kanto Area

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Recommended for people who want to utilize their customer service and cooking skills to get become your career greater!

Job Information

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Job Type
Restaurant / Kitchen Staff
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Work Type
RegularEmployee
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Location
Saitama All Areas ・ Chiba All Areas ・ Tokyo All Areas ・ Kanagawa All Areas
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Wage
240,000 ~ 350,000 / month

Job Requirement

Japanese Level
Conversational
English Level
None
□ Can work at least 5 days per week, 8 hours per day
□ Japanese conversational level: Can make simple conversation
□ Japanese reading and writing level: Can read hiragana and katakana
□ Have a working visa
□ Able to cheerfully greet and respond to customers.
□ Have a positive attitude toward work
□ Able to communicate in Japanese

Job Description

▼Job Responsibilities
We are looking for someone who can take care of the cooking duties in the kitchen.
At Ramla, our concept is to provide "professional cuisine and space" and "extraordinary" enjoyment, and we insist on handmade food with sincerity.
We also focus on ingredients that are "healthy, safe, and secure" and "directly produced food" to deliver delicious food to our customers and revitalize local farmers.
In the future, we will also entrust you with menu proposals, inventory and cost management!

▼Salary
Monthly salary system: 240,000 yen to 350,000 yen
(Estimated annual income: 3,000,000 to 4,500,000 yen)
*Experience is taken into consideration, and hourly wage may increase depending on your effort after joining the company.
*Overtime allowance, local housing allowance, family allowance, etc.

▼Contract Period
Non-fixed term

▼Working Days and Hours
Shifts between 10:00 and 23:30

▼Overtime Details
□ Overtime work 25% up
□ Working on day-off 25% up
□ Late-night work 25% up
□ Statutory holidays work 35% up
□ Working over 60 hours a month 25%up
□ Statutory holidays late-night work 50%up

▼Holiday
□ 108 days of the year (9 days of the month)
□ Giving leave: 10 days after the first six months of membership / Maximum 20 days of payment
□ Celebratory leave
□ Child-rearing support (maternity and child-rearing leave)
□ Nursing care leave

▼Training
3 months (no change in working conditions during probationary period)

▼Work Location
□ TOFURO Japanese Restaurants
- Tokyo:Shibuya-ku, Chiyoda-ku, Minato-ku, Chuo-ku, Taito-ku, Toshima-ku, Shinagawa-ku, Shinjuku-ku, Sumida-ku Machida City
- Kanagawa : Atsugi City, Hiratsuka City, Kawasaki CIty, Kawasaki City
- Chiba: Chiba City, Funabashi City
- Saitama : Tokorozawa CIty

□ TOKORI Yakiniku Restaurants
- Tokyo:Shinagawa-ku, Taito-ku, Chuo-ku, Shinjuku-ku, Shibuya-ku, Koto-ku
- Kanagawa : Yokohama City
- MIyagi:Sendai City

□ HANTEJIYA Yakiniku Restaurants
- Tokyo:Chuo-ku, Minato-ku, Toshima-ku, Chiyoda-ku
- Kanagawa : Yokohama City
- Chiba:Funabashi City
- Saitama : Saitama CIty

□ KAMONKA Chinese Restaurants
- Tokyo : Chuo-ku, Minato-ku, Chiyoda-ku, Taito-ku, Sumida-ku, Suginami-ku, Setagaya-ku
- Kanagawa : Kawasaki City

□ SEKKOMON Chinese Restaurants
- Tokyo : Chiyoda-ku, Shinjuku-ku
- Kanagawa : Atsugi City
- Saitama : Saitama City

▼Available Insurance
Health insurance, unemployment insurance, workers' accident compensation insurance, employees' pension

▼Benefit
□ Transportation fees paid (within regulations)
□ Uniform provided
□ Staff meals (190 yen/time)
□ Defined Contribution Pension Plan (Optional DC)
□ Accumulated Savings
□ Regular health checkups
□ Various recreational activities

▼Smoking Information
Measures to prevent passive smoking provided

▼Other
*Full-time employee program with no overtime work is also available.
*We will be happy to consult with you on a work schedule that fits your lifestyle.

About Company

We are a company that operates 135 restaurants under 52 brands of Japanese, Western, Chinese, and Korean food, mainly in Tokyo and other prefectures in Kanto area.
We contribute to the health, safety, and security of our customers by focusing on food ingredients, and to the revitalization of local communities through direct food production.