Internship Japanese Chef Jobs (NOW HIRING)

Bring authentic flavors to the skies! As a Specialty Cuisine Sous Chef, specializing in Japanese cuisine, you’ll craft scratch-made dishes that celebrate regional authenticity for our airline partners. This role is all about precision and passion ensuring every meal meets exacting airline specifications while delivering exceptional quality, safety, consistency, and presentation. From preparation to plating, you’ll create in-flight dining experiences that feel truly world-class.

• Language: must have a basic understanding of the Japanese language including reading, writing and conversational speaking 
• Work location: onsite @ Sky Chefs facility located near IAH - George Bush Intercontinental Airport 
• Work schedule: work 5 consecutive days and have 2 consecutive days off. Days off are Wednesday & Thursday. 
• Work shift: Day shift, 4:00am-2:00pm. Average work hours per day are 10-12 hours, as business dictates.    
• Operations: we operate 24/7, 365 days / year 

• Prepare and cook complete authentic meals from scratch, including entrees, side dishes, sauces, and specialty items for a specific designated airline customer.
• Execute authentic recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client.
• Plate dishes according to menu specifications, ensuring all components are flight-ready, visually appealing, and securely packaged.
• Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items.
• Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components.
• Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift.
• Assist with menu presentations, chef tables, cycle changes, recipe testing, and implementation of new airline menus or seasonal offerings.
• Monitor inventory levels, report shortages, and support waste reduction initiatives.

• Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine.
• Must be able to read, write, and speak Japanese, at least a beginner level, to understand recipes and to interface with the customer 
• Prior airline catering experience a plus but not required.
• Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine.
• Ability to follow airline plating guides, recipe specifications, and food presentation standards.
• Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time.
• Knowledge of food safety and sanitation standards (HACCP).
• Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed.
• Culinary degree, Formal training, Internship program, or On the Job training all preferred.
• Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for. With the ability to stand for extended periods of time.
• Work in refrigerated environment when required to ensure specifications are followed 
• Able to lift up and carry up to 50 lbs to include hot pans of food.