Job Overview
Role: Pigneto Demi Chef de Partie. Category: Culinary. Location: Four Seasons Hotel Tokyo at Otemachi 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: Occupying the top floors of a landmark 39-floor tower, Four Seasons Hotel Tokyo at Otemachi seamlessly blends modern high-style design with classical Japanese elements. From tasteful event venues to dynamic dining and drinking spaces, the Hotel offers a unique experience that is distinctively Four Seasons. The Hotel boasts a prime location above Otemachi Station in Tokyo's prominent financial district, right next to the Imperial Palace. The SPA is a tranquil sky-high sanctuary, complete with water features: vitality pools, mist chairs, and traditional Japanese ofuro baths. Dining options range from est, a Michelin-starred contemporary French restaurant, to PIGNETO, which serves authentic Italian cuisine with an al fresco terrace. VIRTÃ, listed on Asia's 50 Best Bars, is an immersive concept bar that harmoniously blends the drinking cultures of two iconic capitals, Paris and Tokyo. THE LOUNGE is the perfect spot for anything from an impromptu business meeting to a glamorous afternoon tea, all enhanced by stunning views of the Imperial Palace Gardens and the breathtaking Tokyo skyline. ⯠About the role: Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by Kitchen management 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¦ä»¶ãå質åºæºã«å¾ããã²ã¹ãã®ãªã¼ãã¼ãã¨ãã¾ãã¯ãããã³ããã¸ã¡ã³ãã®æ示ã«ããæé£ãã©ã³ãããã£ãã¼ã®æçæºåãæå°ãç£ç£ãã What you will do: People Functions /ãã¼ãã«ãã¡ã³ã¯ã·ã§ã³ Maintain a harmonious and professional relationship with co-workers, supervisors and all departments. /ååãä¸å¸ãå ¨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¡ Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã¹ã¿ããã®æè²ãåæ©ä»ããç£ç£ç®¡çãè¡ãã Product Functions /ãããã¯ããã¡ã³ã¯ã·ã§ã³ Participates in the preparation of 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çããããããã¹ãå»æ£ãåºãå ´åã¯å¿ ãã¬ãã¼ãã©ã¤ã³ã«å ±åãã Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef. /ãã®ä»ãã¹ã¼ã·ã§ã/ã¢ã·ã¹ã¿ã³ããã¹ããªã¼ã·ã§ã/ã¸ã¥ãã¢ã¹ã¼ã·ã§ãã®æ示ã«å¾ãæ¥åãè¡ãã Profit Functions/ ãããã£ãããã¡ã³ã¯ã·ã§ã³ 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: High School education or equivalent experience /é«æ ¡åæ¥ãããã¯åç¨åº¦ Minimum two years culinary or related work experience./æä½2å¹´éã®èª¿çã¾ãã¯é¢é£æ¥åã®çµé¨ Advanced culinary knowledge is expected for this position. /æ¬è·åã«ã¯é«åº¦ãªèª¿çç¥èãè¦æ±ãããã Previous supervisory experience is preferred./åè·ã§ã¹ã¼ãã¼ãã¤ã¶ã¼çµé¨ãæãã¦ãããã¨ãæã¾ããã Working knowledge is generally learned on the job. /å®åç¥èã¯ãä¸è¬çã«ç¾å ´ã§ç¿å¾ã§ããã What we offer: ⢠Competitive Salary, wages, and a comprehensive benefits package ⢠Excellent Training and Development opportunities ⢠Complimentary Accommodation at other Four Seasons Hotels and Resort ⢠50ï¼ F&B outlet discount for other Four Seasons Hotel in Japan. ⢠Complimentary Employee Meals ⢠Social insurance ⢠Define contribution benefit ⢠Yearly health checks up Schedule & Hours: ⢠40 working hours per week. ⢠10 days off every month except Februaryãï¼9 daysï¼ 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: Occupying the top floors of a landmark 39-floor tower, Four Seasons Hotel Tokyo at Otemachi seamlessly blends modern high-style design with classical Japanese elements. From tasteful event venues to dynamic dining and drinking spaces, the Hotel offers a unique experience that is distinctively Four Seasons. The Hotel boasts a prime location above Otemachi Station in Tokyo's prominent financial district, right next to the Imperial Palace. The SPA is a tranquil sky-high sanctuary, complete with water features: vitality pools, mist chairs, and traditional Japanese ofuro baths. Dining options range from est, a Michelin-starred contemporary French restaurant, to PIGNETO, which serves authentic Italian cuisine with an al fresco terrace. VIRTÃ, listed on Asia's 50 Best Bars, is an immersive concept bar that harmoniously blends the drinking cultures of two iconic capitals, Paris and Tokyo. THE LOUNGE is the perfect spot for anything from an impromptu business meeting to a glamorous afternoon tea, all enhanced by stunning views of the Imperial Palace Gardens and the breathtaking Tokyo skyline. ⯠About the role: Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by Kitchen management 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¦ä»¶ãå質åºæºã«å¾ããã²ã¹ãã®ãªã¼ãã¼ãã¨ãã¾ãã¯ãããã³ããã¸ã¡ã³ãã®æ示ã«ããæé£ãã©ã³ãããã£ãã¼ã®æçæºåãæå°ãç£ç£ãã What you will do: People Functions /ãã¼ãã«ãã¡ã³ã¯ã·ã§ã³ Maintain a harmonious and professional relationship with co-workers, supervisors and all departments. /ååãä¸å¸ãå ¨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¡ Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. /ã«ã«ãã£ã¼ããã³ãµã¼ãã¹ã¹ã¿ã³ãã¼ãã確å®ã«æºããããããããã³ã¹ã¿ããã®æè²ãåæ©ä»ããç£ç£ç®¡çãè¡ãã Product Functions /ãããã¯ããã¡ã³ã¯ã·ã§ã³ Participates in the preparation of 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çããããããã¹ãå»æ£ãåºãå ´åã¯å¿ ãã¬ãã¼ãã©ã¤ã³ã«å ±åãã Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef. /ãã®ä»ãã¹ã¼ã·ã§ã/ã¢ã·ã¹ã¿ã³ããã¹ããªã¼ã·ã§ã/ã¸ã¥ãã¢ã¹ã¼ã·ã§ãã®æ示ã«å¾ãæ¥åãè¡ãã Profit Functions/ ãããã£ãããã¡ã³ã¯ã·ã§ã³ 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: High School education or equivalent experience /é«æ ¡åæ¥ãããã¯åç¨åº¦ Minimum two years culinary or related work experience./æä½2å¹´éã®èª¿çã¾ãã¯é¢é£æ¥åã®çµé¨ Advanced culinary knowledge is expected for this position. /æ¬è·åã«ã¯é«åº¦ãªèª¿çç¥èãè¦æ±ãããã Previous supervisory experience is preferred./åè·ã§ã¹ã¼ãã¼ãã¤ã¶ã¼çµé¨ãæãã¦ãããã¨ãæã¾ããã Working knowledge is generally learned on the job. /å®åç¥èã¯ãä¸è¬çã«ç¾å ´ã§ç¿å¾ã§ããã What we offer: ⢠Competitive Salary, wages, and a comprehensive benefits package ⢠Excellent Training and Development opportunities ⢠Complimentary Accommodation at other Four Seasons Hotels and Resort ⢠50ï¼ F&B outlet discount for other Four Seasons Hotel in Japan. ⢠Complimentary Employee Meals ⢠Social insurance ⢠Define contribution benefit ⢠Yearly health checks up Schedule & Hours: ⢠40 working hours per week. ⢠10 days off every month except Februaryãï¼9 daysï¼ 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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