Job Overview
Role: Sezanne Commis 1. Category: Culinary. Location: Four Seasons Tokyo - Marunouchi Chiyoda-ku Tokyo Japan.
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled in the vibrant Marunouchi district, just minutes from Tokyo Station and Ginza, the newly renovated Four Seasons Hotel Tokyo at Marunouchi offers a rare sense of intimacy. With only 57 rooms and suites, the hotel welcomes guests into a tranquil sanctuary in the heart of Japanâs iconic capital. Reimagined as a contemporary manor, it combines elegant design with the warmth of home, offering an elevated expression of residential living. Highly personalised service, bespoke experiences and tailored itineraries unlock Tokyoâs endless possibilities for exploration, while memorable dining awaits at SÃZANNE, the award-winning French restaurant, and Maison Marunouchi, the hotelâs all-day bistro. About the role Prepare breakfast, lunch, and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment/å®å ¨ã§è¡ççãªå´åç°å¢ãä¿ã¡ãªããã製é è¦æ±æ¡ä»¶ãå質åºæºã«å¾ããã²ã¹ãã®ãªã¼ãã¼ãã¨ã«æé£ãã©ã³ãããã£ãã¼ã®æçãæºåããã What you will do Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. /調çãåéãæä¾åºæºã«å ããã¬ã·ãã«ã¼ãã«å¾ãä¸è²«ããå質ã§ã²ã¹ãã®ãªã¼ãã¼ã«å¾ã£ãé£åã®æºåã«æºãããæé£ãã©ã³ããã¾ãã¯ãã£ãã¼ãµã¼ãã¹ã®ä¸æºåããã¹ãã¼ã·ã§ã³ã®æºåãè¡ãã Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs /åãã£ã¦æçã®ä»è¾¼ã¿ã»æºåãè¡ããäºå®æ°éãè¶ ãããªã©ãç¡é§ã®åºãªãããæ°ãä»ãããã¨ã Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. /ãã©ã¤ã¤ã¼ãã¹ãã¼ããè¸ãå¨ããã¼ãããã»ããµã¼ããããµã¼ãã¹ã©ã¤ãµã¼ããªã¼ãã³ãã¹ãã¼ã ãã¼ãã«ããã£ã«ãã±ãã«ãã¯ããã«ã¡ã¼ã«ã¼ããã©ãããããã°ãªã«ãªã©ãããã³ç¨åã®æä½ã管çãé©åãªæ´æµãè¡ãã Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. If get loss/waste must report to your report line./é£åã®å®¹å¨å ¨ã¦ã«æ¥ä»ãå ¥ããè¨ç»ã«å¾ãé éãã§ä½¿ããå·ã¿ãããé£æã¯é©åãªæ¸©åº¦ç®¡çãå¾¹åºãããè¨ç»ã«åºã¥ããå å ¥å åºãã§é ã«ä½¿ç¨ããããã®æ¥ã®ä½æ¥ã«å¿ è¦ãªæ°éã確èªãæºåãããå·èµåº«ã»å·å庫ã¯å¤ãã確èªããã ãã§ã¯ãªããå¼ãåºãã¦ãæ´çããªããç¶æ ã確èªãããå¨åº«åãã»ä¸è¶³ã«æ³¨æããã使ç¨ããªãé£åãæå®ã®ä¿ç®¡å ´æã«æ»ããå·ã¿ããããã®ã¯å ã¿ãæ¥ä»ã®è¨å ¥ãå¾¹åºããããã¼ãã³ã¹ãé¢é£ã®åé¡è§£æ±ºã«åããè¨ç»ã»å®è¡ã®è£ä½ãè¡ããåºæºã«æ²¿ã£ã¦ãé£åã®å»æ£å¦çãè¡ãããã¼ããã¹ã»ä½¿ç¨éã管çãããããå»æ£ããã¹ãåºãå ´åã¯ä¸é·ã«å¿ ãã¬ãã¼ãããã Perform any additional duties as assigned by the Chef de Partie/the Sous Chef/Assistant Pastry Chef/Junior Sous Chef. /ãã®ä»ãã·ã§ãããã«ãã£ã¨/ã¹ã¼ã·ã§ã/ã¢ã·ã¹ã¿ã³ããã¹ããªã¼ã·ã§ã/ã¸ã¥ãã¢ã¹ã¼ã·ã§ããæ示ãã追å è·åãè¡ãã Ensure hotel physical product and asset is well maintained. /ããã«ã®ç©ç製åãè³ç£ã®ååãªç®¡çãå¾¹åºããã Ensure the usage of hotel resources is effective and mindful. /ããã«ãªã½ã¼ã¹ãå¹æçãã¤æ³¨æãã¦ä½¿ç¨ãããã¨ãå¾¹åºããã ⯠What you bring Require a flexible schedule in order to accomplish all major responsibilities and tasks. /éè¦ãªè·åãã¿ã¹ã¯ã®å ¨ã¦ãéæãããããæè»ãªã¹ã±ã¸ã¥ã¼ã«ãå¿ è¦ã¨ãããã Ability to operate fax, scanner, copier, telephone, adding machine, calculator. /ãã¡ã¯ã·ããªãã¹ãã£ãã¼ãã³ãã¼æ©ãé»è©±ãã¬ã¸ãè¨ç®æ©ãæä½ã§ãããã¨ã Require knowledge of and the ability to operate computer equipment and Microsoft Office Suite software. /ã³ã³ãã¥ã¼ã¿ã¼æ©å¨ãMicrosoft Office Suiteã½ããã¦ã¨ã¢ã®ç¥èããããæä½ã§ãããã¨ã Ability to read, write and speak English & Japanese. /è±èªãæ¥æ¬èªã®èªã¿æ¸ããä¼è©±è½åã Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. /ãã©ã¤ã¤ã¼ãã¹ãã¼ããè¸ãå¨ããã¼ãããã»ããµã¼ããããµã¼ãã¹ã©ã¤ãµã¼ããªã¼ãã³ãã¹ãã¼ã ãã¼ãã«ããã£ã«ãã±ãã«ãã¯ããã«ã¡ã¼ã«ã¼ããã©ãããããã°ãªã«ãªã©ãããã³ç¨åã®æä½ã管çãé©åãªæ´æµãè¡ãè½åã Proficient knife skills and ability to multi-task. /ãã¤ãã®ä½¿ç¨ã¹ãã«ãçç·´ãã¦ãããã¨ããã«ãã¿ã¹ã¯è½å â¯â¯ What we offer:⯠â¢â¯â¯ â¯Competitive Salary, wages, and a comprehensive benefits package â¢â¯â¯ â¯Excellent Training and Development opportunities â¢â¯â¯ â¯Complimentary Accommodation at other Four Seasons Hotels and Resort â¢â¯â¯ â¯50ï¼ F&B outlet discount for other Four Seasons Hotel in Japan. â¢â¯â¯ â¯Complimentary Employee Meals â¢â¯â¯ â¯Social insurance â¢â¯â¯ â¯Define contribution benefit â¢â¯â¯ â¯Yearly health checks up ⯠Schedule & Hours: â¢â¯â¯â¯ â¯40 working hours per week.⯠â¢â¯â¯â¯ â¯10 days off every month except Februaryãï¼9 daysï¼â¯ * Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business Schedule & Hours: â¢â¯â¯40 working hours per week.⯠â¢â¯â¯10 days off every month except Februaryãï¼9 daysï¼â¯ Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.
Key Responsibilities:
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled in the vibrant Marunouchi district, just minutes from Tokyo Station and Ginza, the newly renovated Four Seasons Hotel Tokyo at Marunouchi offers a rare sense of intimacy. With only 57 rooms and suites, the hotel welcomes guests into a tranquil sanctuary in the heart of Japanâs iconic capital. Reimagined as a contemporary manor, it combines elegant design with the warmth of home, offering an elevated expression of residential living. Highly personalised service, bespoke experiences and tailored itineraries unlock Tokyoâs endless possibilities for exploration, while memorable dining awaits at SÃZANNE, the award-winning French restaurant, and Maison Marunouchi, the hotelâs all-day bistro. About the role Prepare breakfast, lunch, and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment/å®å ¨ã§è¡ççãªå´åç°å¢ãä¿ã¡ãªããã製é è¦æ±æ¡ä»¶ãå質åºæºã«å¾ããã²ã¹ãã®ãªã¼ãã¼ãã¨ã«æé£ãã©ã³ãããã£ãã¼ã®æçãæºåããã What you will do Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. /調çãåéãæä¾åºæºã«å ããã¬ã·ãã«ã¼ãã«å¾ãä¸è²«ããå質ã§ã²ã¹ãã®ãªã¼ãã¼ã«å¾ã£ãé£åã®æºåã«æºãããæé£ãã©ã³ããã¾ãã¯ãã£ãã¼ãµã¼ãã¹ã®ä¸æºåããã¹ãã¼ã·ã§ã³ã®æºåãè¡ãã Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs /åãã£ã¦æçã®ä»è¾¼ã¿ã»æºåãè¡ããäºå®æ°éãè¶ ãããªã©ãç¡é§ã®åºãªãããæ°ãä»ãããã¨ã Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. /ãã©ã¤ã¤ã¼ãã¹ãã¼ããè¸ãå¨ããã¼ãããã»ããµã¼ããããµã¼ãã¹ã©ã¤ãµã¼ããªã¼ãã³ãã¹ãã¼ã ãã¼ãã«ããã£ã«ãã±ãã«ãã¯ããã«ã¡ã¼ã«ã¼ããã©ãããããã°ãªã«ãªã©ãããã³ç¨åã®æä½ã管çãé©åãªæ´æµãè¡ãã Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. If get loss/waste must report to your report line./é£åã®å®¹å¨å ¨ã¦ã«æ¥ä»ãå ¥ããè¨ç»ã«å¾ãé éãã§ä½¿ããå·ã¿ãããé£æã¯é©åãªæ¸©åº¦ç®¡çãå¾¹åºãããè¨ç»ã«åºã¥ããå å ¥å åºãã§é ã«ä½¿ç¨ããããã®æ¥ã®ä½æ¥ã«å¿ è¦ãªæ°éã確èªãæºåãããå·èµåº«ã»å·å庫ã¯å¤ãã確èªããã ãã§ã¯ãªããå¼ãåºãã¦ãæ´çããªããç¶æ ã確èªãããå¨åº«åãã»ä¸è¶³ã«æ³¨æããã使ç¨ããªãé£åãæå®ã®ä¿ç®¡å ´æã«æ»ããå·ã¿ããããã®ã¯å ã¿ãæ¥ä»ã®è¨å ¥ãå¾¹åºããããã¼ãã³ã¹ãé¢é£ã®åé¡è§£æ±ºã«åããè¨ç»ã»å®è¡ã®è£ä½ãè¡ããåºæºã«æ²¿ã£ã¦ãé£åã®å»æ£å¦çãè¡ãããã¼ããã¹ã»ä½¿ç¨éã管çãããããå»æ£ããã¹ãåºãå ´åã¯ä¸é·ã«å¿ ãã¬ãã¼ãããã Perform any additional duties as assigned by the Chef de Partie/the Sous Chef/Assistant Pastry Chef/Junior Sous Chef. /ãã®ä»ãã·ã§ãããã«ãã£ã¨/ã¹ã¼ã·ã§ã/ã¢ã·ã¹ã¿ã³ããã¹ããªã¼ã·ã§ã/ã¸ã¥ãã¢ã¹ã¼ã·ã§ããæ示ãã追å è·åãè¡ãã Ensure hotel physical product and asset is well maintained. /ããã«ã®ç©ç製åãè³ç£ã®ååãªç®¡çãå¾¹åºããã Ensure the usage of hotel resources is effective and mindful. /ããã«ãªã½ã¼ã¹ãå¹æçãã¤æ³¨æãã¦ä½¿ç¨ãããã¨ãå¾¹åºããã ⯠What you bring Require a flexible schedule in order to accomplish all major responsibilities and tasks. /éè¦ãªè·åãã¿ã¹ã¯ã®å ¨ã¦ãéæãããããæè»ãªã¹ã±ã¸ã¥ã¼ã«ãå¿ è¦ã¨ãããã Ability to operate fax, scanner, copier, telephone, adding machine, calculator. /ãã¡ã¯ã·ããªãã¹ãã£ãã¼ãã³ãã¼æ©ãé»è©±ãã¬ã¸ãè¨ç®æ©ãæä½ã§ãããã¨ã Require knowledge of and the ability to operate computer equipment and Microsoft Office Suite software. /ã³ã³ãã¥ã¼ã¿ã¼æ©å¨ãMicrosoft Office Suiteã½ããã¦ã¨ã¢ã®ç¥èããããæä½ã§ãããã¨ã Ability to read, write and speak English & Japanese. /è±èªãæ¥æ¬èªã®èªã¿æ¸ããä¼è©±è½åã Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. /ãã©ã¤ã¤ã¼ãã¹ãã¼ããè¸ãå¨ããã¼ãããã»ããµã¼ããããµã¼ãã¹ã©ã¤ãµã¼ããªã¼ãã³ãã¹ãã¼ã ãã¼ãã«ããã£ã«ãã±ãã«ãã¯ããã«ã¡ã¼ã«ã¼ããã©ãããããã°ãªã«ãªã©ãããã³ç¨åã®æä½ã管çãé©åãªæ´æµãè¡ãè½åã Proficient knife skills and ability to multi-task. /ãã¤ãã®ä½¿ç¨ã¹ãã«ãçç·´ãã¦ãããã¨ããã«ãã¿ã¹ã¯è½å â¯â¯ What we offer:⯠â¢â¯â¯ â¯Competitive Salary, wages, and a comprehensive benefits package â¢â¯â¯ â¯Excellent Training and Development opportunities â¢â¯â¯ â¯Complimentary Accommodation at other Four Seasons Hotels and Resort â¢â¯â¯ â¯50ï¼ F&B outlet discount for other Four Seasons Hotel in Japan. â¢â¯â¯ â¯Complimentary Employee Meals â¢â¯â¯ â¯Social insurance â¢â¯â¯ â¯Define contribution benefit â¢â¯â¯ â¯Yearly health checks up ⯠Schedule & Hours: â¢â¯â¯â¯ â¯40 working hours per week.⯠â¢â¯â¯â¯ â¯10 days off every month except Februaryãï¼9 daysï¼â¯ * Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business Schedule & Hours: â¢â¯â¯40 working hours per week.⯠â¢â¯â¯10 days off every month except Februaryãï¼9 daysï¼â¯ Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.
Eligibility / Qualification Required:
Eligibility and qualification requirements are listed in the official Workday posting.
How to Apply:
Apply online through the official Four Seasons Workday page.
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