Kitchen staff interview

THE SODOH HIGASHIYAMA KYOTO

Moe Nakamura

New graduate, second year at company

TOKYO NODE DINING

Masaya Sawada

11th year since joining the company as a new graduate

THE KAWABUN NAGOYA

Renya Yoshikawa

5th year since joining the company as a new graduate

WITH THE STYLE FUKUOKA

Kyogo Tsukada

Joined in 2019
WITH THE STYLE FUKUOKA
Kitchen Manager

I want to contribute to Plan・Do・See and Japan through food.

The reason I decided to join Plan-Do-See was, and still is, the people. I feel like it's a miracle that we have such wonderful people here.
What can be said in common between seniors, juniors, and people of the same generation is that there are always wonderful things and things to respect about each other.

Most of the restaurants in PDS are large establishments with a wide variety of business formats. What they all have in common is that they cannot do everything alone.
I was impressed by the fact that instead of creating a star chef, the company aims to create the best kitchen team in the world, so I decided to join the company.

WITH THE STYLE, where I currently work, has many sections, including weddings, marketing & sales, hotel, teppanyaki, and main dining.
The kitchen is the only place that touches all of these things, so my job is to build strong connections with the various teams and expand the possibilities.
Is the menu structure okay? Is the equipment okay? Is the member placement optimal? There are many things to consider, but I'm always grateful to be able to take responsibility for all of it, and to have so many friends who run alongside me to make sure that the decisions I make are the right ones.

As for my future plans, I love Japan, so I would like to contribute to PDS and Japan through food, and to strengthen the existing industries for the future of Japan.
As a chef, I want to continue doing what I can to contribute, even if just a little, to primary industries and producers through my cooking.
Of course, in order to remain strong, we will continue to pursue profits, but we also want to remain focused on our customers.

Akasaka Prince Classic House

Song Yu-hyun

2020 New Graduate Hire / Pastry Chef

Plan Do See is
The image I can achieve
A place that spreads,
A wonderful thing that you can't help but love
It's a place with lots of families.

I graduated from a Japanese language school and a Japanese confectionery school and joined the company in 2020. I am currently a pastry chef at Akasaka Prince Classic House, where I am mainly in charge of wedding services, and I have had the opportunity to experience many things that I could never have imagined in my first year at the company.

Of course, there were times when I was very nervous about finding a job in a country other than my home country, but the support of my team, who were so welcoming and warm, and the encouragement and expectations of my seniors were a great source of strength.

Being overseas means that every day is a huge challenge, but it also means there are definitely opportunities for me to grow.

We look forward to having more overseas members and more wonderful families in the future.