人才招募

〈 誠員工的內心話 〉

Ki Don Kim (David)
Manager

I am chemistry graduates, having worked in the restaurant industry for a long time. I realised that the life is full of good chemistry, from the food to service, wine we enjoy, and even in the conversation we have with our customers. Would you like to make the best chemistry with us?

Ayako Sugimura
Assistant Hall Manager

I have been working in the hotel industry for the long time before I joined Masuya restaurant. What I found now, the restaurant industry is more dinamic compared to hotel. I also foundmyself very challenging to adopt OMOTENASHI service spirit to the daily fast moving operation. Life is full of challenge.

Yuichi Kanamaru
専業酒侍

我常常跟旅行簽證的員工參觀日本各地及澳洲本地釀酒廠。我們亦很注重各種酒類知識的培訓。如果你努力認真地學習,你也能成為一流的專業的酒侍。

Hiroshi Nakamura
廚師

很多悉尼的顧客都知道我們的壽司是以最新鮮時令的海產制作,而我們一向都以這點為終旨。每當我聽到客人的讚賞和平價,我都感到萬分感謝。這是我其中一個熱愛鱒屋的原因。

Woon Chan (Beak)
Kitchen General Leader

Based from my 5 years working experience at shabu shabu shop in Japan. I am working here at the moment to open my own shop in someday. If I see customer's satisfied face after I provide qualitative food, my tough mind is disappearing and I can feel devoted mind to do my best.

Shogo Nagatani : 旅行公作簽証
最出色的服務生

我從工作中學習各種食物、葡萄酒及清酒的知識。我也學懂了怎樣面對不同客人的須要。例如對有種食物過敏症或全素食者的應對。我希望能成為其中一位資驗資深的員工,能跟新同事們分享我的有趣經驗和心得。

Sayaka Yamazaki : 旅行公作簽証
女服務生

若別人問我是否認為鱒屋是悉尼最頂級的日本料理餐廳,我一定回答"是"。顧客來臨鱒屋不單止享受日本料理美食,他們還了解到日本傳統飲食文化。與顧客閒談間,我的英語會話也進步不少。

Shinji Fukuoka : 旅行公作簽証
厨房員工

在廚房部門工作,令我有所磨練。我學懂了加快有效地工作。接下來我希望學習炸物處理,將來有更多的技能讓我可以在本地西餐廳工作。