Working in the PDS kitchen | Plan･Do･See Recruiting Site

WORKS

Working in the kitchen

WORKS

Kitchen work

  • HOTEL

    PDS Hotel has several restaurants, including the main dining, Japanese cuisine, and steakhouse, and they are all operated by the company, not as tenants. You will first gain skills at one location and then be transferred to another restaurant, so
    You can work flexibly, for example by being assigned to the main dining room for lunch and the steakhouse for dinner.
    In addition to a satisfying, high-quality breakfast, we also offer meals in a lounge exclusively for guests and in-room dining.

  • RESTAURANT

    The restaurant scene alone offers a wide variety of cuisines, including Italian, French, bistro, Japanese, and Chinese.
    We develop menus that can only be served in that town or at that store, and we also hold collaborative events and offer afternoon teas with external chefs and producers.
    We offer cutting-edge cuisine that can only be enjoyed during Japan's four seasons.

  • Wedding and banquet cuisine

    When you think of PDS, many people may have a strong image of weddings. In order to prepare each and every dish for a large party with overwhelming warmth and quality, we have created a meticulous operation and always value customer satisfaction. We are focusing on developing courses based on French and Italian cuisine, Japanese courses, and courses that combine genres.

  • sushi

    PDS operates many sushi restaurants across Japan, including Michelin-starred SUSHI AZABU in New York and Miami.
    You can also challenge yourself to discover new possibilities in the sushi genre, which is currently attracting global attention.

  • PASTRY CHEF

    At Plan-Do-See, you can try your hand at not only cooking but also confectionery and pastry making.
    It is possible to gain careers and skills that cannot be achieved at an ordinary restaurant.

INTERVIEWS

Because I love this job

INTERVIEWS

STEP UP

Career Step Up Growth
support

  • Section Members

    You will first be assigned to one of the restaurant departments and learn how to work within a specific group of dishes offered, for example, the appetizer section in the main dining area.

  • Section IC

    The IC is the person in charge who understands and manages the cooking and work content of the department. He/she communicates with other sections and checks and controls the daily preparation status.

  • I C

    This is the IC for the large sections of the restaurant, wedding, and banquet departments. For events and weddings on the annual schedule, we will meet with the bridal chef and planner to decide the number of weddings and seasonal menus.

  • assistant
    kitchen
    manager

    The position will support the kitchen manager by handling a wide range of tasks, from on-site matters such as staff training, working hours, hygiene management, and recruitment, to management matters.

  • kitchen
    manager

    This person is responsible for the restaurant's cooking department, and at PDS they are not called head chefs but kitchen managers. Together with the managers of the dining, bridal, and banquet departments, they draw up annual budgets and make decisions regarding sales, personnel training, personnel transfers, and other departmental matters.

  • General
    manager
    Corporate Planning Strategy Office

    I am the final decision maker for all departments, mainly in charge of branding, strategy planning, and personnel training for the entire store. There is also a department called the Corporate Planning Strategy Office, which is responsible for improving the quality of the entire kitchen, and I oversee the purchasing of ingredients for all stores, as well as hygiene management and menu development.

PROGRAM

Systems, mechanisms and environment

We will continue to increase the value of the city and provide the most comfortable spaces.
What is most important to the success of this work is the people who work there.
An environment with a place and system that allows employees to feel more motivated and motivated every day at work.
And there is culture at Plan de See.

Results-based
Fair evaluation system

At Plan-Do-See, we do not focus on seniority or experience, but rather evaluate members fairly based on their achievements and contributions to the team, and this is reflected in their salary. In order to ensure fair evaluation, we only have a minimum number of vertical positions.

SALARY IS LINKED TO ABILITY

Past bonus base points and DOING (skill portion)
+BEING (way of being and way of approaching work)
+
Regarding kitchen cooking skills, there is an evaluation system called Skill Up Sheet.
Use the checklist as a guide
This is done once every half term, and students can see how much they have improved since the first half.
You can also use numbers to show what challenges you have taken on.
Because there are proper check items,
This will help you clarify your goals for the next half term.
The items on the sheet are also being updated to keep up with the times.

BONUSES ARE LINKED TO PERFORMANCE

Have a goal setting interview with your direct supervisor once every six months
・Evaluation of achievement rate against set goals
・Other quantitative evaluations given to individuals
*Up to 6x bonus value

Regarding salary for mid-career hires

This decision will be made after taking into consideration your previous job.
We will take into consideration your years of cooking experience and expected skills.
Salary will be set based on our skill improvement sheet.

Education & Benefits

Of course, no experience is required to work in the kitchen.
We offer excellent employee benefits and allow you to focus on your own growth.
There is also a system in place to support employees in becoming independent after graduation.

A reliable education system

If you have no experience, you can rest assured that you will work together with a senior at first. Eventually, you will be able to make the dish by yourself, from ordering to preparing and finishing. It is an environment where you can steadily grow one step at a time.

Customer experience with company money

Plan-Do-See values the customer experience. If you dine at a nice restaurant or hotel on the list, the company will cover half the cost. Experiencing genuine service with your own body, reexamining your own cooking, and feeling the desire to make even more delicious food are good motivators.

Independence Support System

When you start your own restaurant business, you can receive a loan of up to 10 million yen from Plan-Do-See. In addition, we also support you in procuring real estate and suppliers for opening and running your restaurant. Even if things don't go well, Plan-Do-See promises to re-employ you.

In addition to cooking training,
Even if you graduate from Plan-Do-See
Can be used in a variety of jobs
We are conducting training

Other various qualifications and training support

  • Sommelier Exam

  • English conversation training

  • Financial
    Well-being training
    (Finance)

  • PC Skills Training

  • MBTI Training

  • Inner Beauty
    training

EVENT

Company Events

Kitchen contest under 25

Kitchen members from all over the country are divided into categories, from appetizers to desserts, and the competition involves competing to create the most delicious dish.
The winner will have the opportunity to experience working as a customer at a Michelin restaurant or to undergo overseas training. There is also an Under 25 contest open only to young members under the age of 25.

Kitchen LABO

This event brings together kitchen members from all over Japan, allowing us to think about how to provide more delicious food and how to make our customers happier, and maximize what we can do as a kitchen team. It is a time to feel the joy of being able to make someone happy through cooking, and to connect with the future.

Annual MVP Trip

The member who has contributed the most that year is awarded an overseas study trip as an MVP trip. Past trips have been to France, Spain, Italy, New York, Morocco, etc.

By the numbers
Plan-Do-See

(As of 2021)

  • Turnover rate: 10%

  • Male to female ratio 5:5

  • Average annual income
    25 years old: 3.9 million
    30 years old: 4.4 million
    35 years old: 4.8 million

  • Average age: 29

  • 2010-2020
    TOP 5 for 10 consecutive years

PLACE

Place of work

Creating a flow of people,
Increase the value of the city

Each space selected by Plan-Do-See has its own history and story that can only be told at that place.
By carrying on that story to the present and creating a store that symbolizes the town, we hope to attract more people and liven up the town.

Learn more about the location

FAQ

Recruitment FAQ

If you have any other questions, please contact us via the application form or Instagram DM.

  • Can I work in the kitchen even if I have no cooking experience?

    You can give it a try even if you have no cooking experience.
    Start by trying some easy work, as this will definitely help you improve your skills.

  • Can I choose between a kitchen job or a pastry chef job?

    We will basically be hiring people as kitchen staff, so there is a possibility that you may be assigned to either position.
    For experienced candidates, we will take their previous employment into consideration when deciding on placement.

  • Are you taking enough time off?

    We guarantee 9 sessions per month (8 sessions in February). We also have 5 days off in winter and summer.
    You can also have some private time off.

  • How long are your working hours?

    9 hour shifts with 8 hours work and 1 hour break.
    Of course, there are busy periods such as Christmas and New Year, so we adjust overtime hours in a balanced manner within the team.
    Working hours are flexible and depend on the activities of the section to which you are assigned.

  • Are there any store changes?

    It is not necessary for all members to move.
    During your interview, we will ask you whether you would like to be assigned to a position within your area when you join the company, or whether you can be transferred to any area.
    If you are transferred after working for a few years after joining the company, the company will provide housing support and cover all moving expenses.
    Please note that you will be responsible for any relocation costs for your first place of employment.

ENTRY & CONTACT

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