Job Overview
Role: Sous Chef (Sezanne). 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: Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter â listed on Asia's 50 Best Restaurants and The Worldâs 50 Best Restaurants â is the epitome of fine French dining yet regionally-inspired. People Functions /ãã¼ãã«ãã¡ã³ã¯ã·ã§ã³ Maintain a harmonious and professional relationship with all departments. /å ¨ã¦ã®é¨éã¨å好çãã¤ããã¨ãã¦ã®é¢ä¿ãç¶æããã Comply with and enforce Four Seasonsâ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. /EmPactã«å®ãããã©ã¼ã·ã¼ãºã³ãºæåè¦å¾ã¨è¡åè¦ç¯ã«ãã´ãªã¼1ããã³ã«ãã´ãªã¼2ã®éµå®ããã³éè¡ Must have strong interpersonal skills and be able to relate to all levels of staff. /対人ã¹ãã«ã«ç§ã§ã¦ãããã¨ãå ¨ã¦ã®ã¬ãã«ã®å¾æ¥å¡ã¨ã¤ãªãããæã¤ãã¨ãã§ãããã¨ã Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchenâs food production area to ensure that established cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã®é£å調çã¨ãªã¢ã®å ¨å¾æ¥å¡ã®é¸å¥ãç ä¿®ãè©ä¾¡ãæå°ãåæ©ä»ããã³ã¼ããããã³ç£ç£ç®¡çãè¡ãã Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /é¨ç½²éã®å¹æçãªèª¿æ´ããã³ååãå¾¹åºãããããå®ä¾ãªãã¬ã¼ã·ã§ãã«ãã¼ãã£ã³ã°ã«åºå¸ããã®ã«å ãããªãã¬ã¼ã·ã§ãã«ãã¼ãºã確å®ã«æºãããããå¾æ¥å¡ããã³ããã¼ã¸ã£ã¼ã¨ã³ãã¥ãã±ã¼ã·ã§ã³ãã¨ãã Maintain a harmonious and professional relationship with all departments. /å ¨ã¦ã®é¨éã¨å好çãã¤ããã¨ãã¦ã®é¢ä¿ãç¶æããã Comply with and enforce Four Seasonsâ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. /EmPactã«å®ãããã©ã¼ã·ã¼ãºã³ãºæåè¦å¾ã¨è¡åè¦ç¯ã«ãã´ãªã¼1ããã³ã«ãã´ãªã¼2ã®éµå®ããã³éè¡ Must have strong interpersonal skills and be able to relate to all levels of staff. /対人ã¹ãã«ã«ç§ã§ã¦ãããã¨ãå ¨ã¦ã®ã¬ãã«ã®å¾æ¥å¡ã¨ã¤ãªãããæã¤ãã¨ãã§ãããã¨ã Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchenâs food production area to ensure that established cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã®é£å調çã¨ãªã¢ã®å ¨å¾æ¥å¡ã®é¸å¥ãç ä¿®ãè©ä¾¡ãæå°ãåæ©ä»ããã³ã¼ããããã³ç£ç£ç®¡çãè¡ãã Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /é¨ç½²éã®å¹æçãªèª¿æ´ããã³ååãå¾¹åºãããããå®ä¾ãªãã¬ã¼ã·ã§ãã«ãã¼ãã£ã³ã°ã«åºå¸ããã®ã«å ãããªãã¬ã¼ã·ã§ãã«ãã¼ãºã確å®ã«æºãããããå¾æ¥å¡ããã³ããã¼ã¸ã£ã¼ã¨ã³ãã¥ãã±ã¼ã·ã§ã³ãã¨ãã Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã Product Functions /ãããã¯ããã¡ã³ã¯ã·ã§ã³ Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. /ã¬ã·ãã®è¨ç»ãéçºã®ãµãã¼ããè¡ããæä¾ããå ¨ã¦ã®æçããæ£ããæºåã»ãã¬ã¼ã³ãã¼ã·ã§ã³ããã常ã«åãã¬ãã«ã§ããããå¾¹åºããããã調çãå®æ¼ãè¡ãã Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. /ãããã³ã®ã¯ãªã³ãªãã¹ããã³æ´çæ´é ã«å ãããã©ã¼ã·ã¼ãºã³ãºã®è¦å®ãå°æ¹æ¡ä¾ãå½ãå®ããè¡çåºæºã«ç¢ºå®ã«æºæ ããã Perform any additional duties as assigned by the Executive Chef . /ã¨ã°ã¼ã¯ãã£ãã·ã§ãã®æ示ã«å¾ããã®ä»è¿½å æ¥åã«ã対å¿ããã Profit Functions/ ãããã£ãããã¡ã³ã¯ã·ã§ã³ Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality and Loss Breakage management . /ä¸è²«ããå質ãéãä¿è¨¼ããã·ã¹ãã ã®ç¶æ管çãè¡ããæå®ã®è³¼è²·ä»æ§ãæºãããããé£åã®åºè·ãç£è¦ãããé£åã®æºåããã³å質ã®éè¦æ§ã«ã¤ãã¦ã®èªèãé«ãããã¹ãã¦ã§ã¹ãã¼ã¸,ããªã±ã¼ã¸ã®ç®¡çãè¡ãã Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. /å¹æçãªã¹ã±ã¸ã¥ã¼ãªã³ã°ãäºç®ç·¨æã購買決å®ãããã³å¨åº«ç®¡çã«ããã人件費ã¨ãªãã¬ã¼ã·ã§ã³è²»ç¨ã管çããã 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: Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter â listed on Asia's 50 Best Restaurants and The Worldâs 50 Best Restaurants â is the epitome of fine French dining yet regionally-inspired. People Functions /ãã¼ãã«ãã¡ã³ã¯ã·ã§ã³ Maintain a harmonious and professional relationship with all departments. /å ¨ã¦ã®é¨éã¨å好çãã¤ããã¨ãã¦ã®é¢ä¿ãç¶æããã Comply with and enforce Four Seasonsâ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. /EmPactã«å®ãããã©ã¼ã·ã¼ãºã³ãºæåè¦å¾ã¨è¡åè¦ç¯ã«ãã´ãªã¼1ããã³ã«ãã´ãªã¼2ã®éµå®ããã³éè¡ Must have strong interpersonal skills and be able to relate to all levels of staff. /対人ã¹ãã«ã«ç§ã§ã¦ãããã¨ãå ¨ã¦ã®ã¬ãã«ã®å¾æ¥å¡ã¨ã¤ãªãããæã¤ãã¨ãã§ãããã¨ã Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchenâs food production area to ensure that established cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã®é£å調çã¨ãªã¢ã®å ¨å¾æ¥å¡ã®é¸å¥ãç ä¿®ãè©ä¾¡ãæå°ãåæ©ä»ããã³ã¼ããããã³ç£ç£ç®¡çãè¡ãã Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /é¨ç½²éã®å¹æçãªèª¿æ´ããã³ååãå¾¹åºãããããå®ä¾ãªãã¬ã¼ã·ã§ãã«ãã¼ãã£ã³ã°ã«åºå¸ããã®ã«å ãããªãã¬ã¼ã·ã§ãã«ãã¼ãºã確å®ã«æºãããããå¾æ¥å¡ããã³ããã¼ã¸ã£ã¼ã¨ã³ãã¥ãã±ã¼ã·ã§ã³ãã¨ãã Maintain a harmonious and professional relationship with all departments. /å ¨ã¦ã®é¨éã¨å好çãã¤ããã¨ãã¦ã®é¢ä¿ãç¶æããã Comply with and enforce Four Seasonsâ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. /EmPactã«å®ãããã©ã¼ã·ã¼ãºã³ãºæåè¦å¾ã¨è¡åè¦ç¯ã«ãã´ãªã¼1ããã³ã«ãã´ãªã¼2ã®éµå®ããã³éè¡ Must have strong interpersonal skills and be able to relate to all levels of staff. /対人ã¹ãã«ã«ç§ã§ã¦ãããã¨ãå ¨ã¦ã®ã¬ãã«ã®å¾æ¥å¡ã¨ã¤ãªãããæã¤ãã¨ãã§ãããã¨ã Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchenâs food production area to ensure that established cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã®é£å調çã¨ãªã¢ã®å ¨å¾æ¥å¡ã®é¸å¥ãç ä¿®ãè©ä¾¡ãæå°ãåæ©ä»ããã³ã¼ããããã³ç£ç£ç®¡çãè¡ãã Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /é¨ç½²éã®å¹æçãªèª¿æ´ããã³ååãå¾¹åºãããããå®ä¾ãªãã¬ã¼ã·ã§ãã«ãã¼ãã£ã³ã°ã«åºå¸ããã®ã«å ãããªãã¬ã¼ã·ã§ãã«ãã¼ãºã確å®ã«æºãããããå¾æ¥å¡ããã³ããã¼ã¸ã£ã¼ã¨ã³ãã¥ãã±ã¼ã·ã§ã³ãã¨ãã Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã Product Functions /ãããã¯ããã¡ã³ã¯ã·ã§ã³ Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. /ã¬ã·ãã®è¨ç»ãéçºã®ãµãã¼ããè¡ããæä¾ããå ¨ã¦ã®æçããæ£ããæºåã»ãã¬ã¼ã³ãã¼ã·ã§ã³ããã常ã«åãã¬ãã«ã§ããããå¾¹åºããããã調çãå®æ¼ãè¡ãã Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. /ãããã³ã®ã¯ãªã³ãªãã¹ããã³æ´çæ´é ã«å ãããã©ã¼ã·ã¼ãºã³ãºã®è¦å®ãå°æ¹æ¡ä¾ãå½ãå®ããè¡çåºæºã«ç¢ºå®ã«æºæ ããã Perform any additional duties as assigned by the Executive Chef . /ã¨ã°ã¼ã¯ãã£ãã·ã§ãã®æ示ã«å¾ããã®ä»è¿½å æ¥åã«ã対å¿ããã Profit Functions/ ãããã£ãããã¡ã³ã¯ã·ã§ã³ Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality and Loss Breakage management . /ä¸è²«ããå質ãéãä¿è¨¼ããã·ã¹ãã ã®ç¶æ管çãè¡ããæå®ã®è³¼è²·ä»æ§ãæºãããããé£åã®åºè·ãç£è¦ãããé£åã®æºåããã³å質ã®éè¦æ§ã«ã¤ãã¦ã®èªèãé«ãããã¹ãã¦ã§ã¹ãã¼ã¸,ããªã±ã¼ã¸ã®ç®¡çãè¡ãã Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. /å¹æçãªã¹ã±ã¸ã¥ã¼ãªã³ã°ãäºç®ç·¨æã購買決å®ãããã³å¨åº«ç®¡çã«ããã人件費ã¨ãªãã¬ã¼ã·ã§ã³è²»ç¨ã管çããã 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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