Job Overview
Role: Chef de Partie 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. What you will do 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¡ 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®æè²ãé²è¨ãåæ©ä»ããç£ç£ç®¡çãè¡ãã Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã 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 a waste, loss must report 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¨æãããéæ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çãã.ãã¹ãå»æ£ãåºãå ´åã¯ä¸é·ã«å ±åããã 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 Ensure hotel physical product and asset is well maintained. /ããã«ã®ååãè³ç£ã®ååãªç®¡çãå¾¹åºããã Ensure the usage of hotel resources is effective and mindful. /ããã«ãªã½ã¼ã¹ã¯å¹æçãã¤æ³¨æãã¦ä½¿ç¨ãããã¨ã ⯠What you bring Requires ability to operate computer equipment. Ability to compose business correspondence. Good knowledge of the Four Seasons policies and procedures. Seamless live translations Require a flexible schedule in order to accomplish all major responsibilities and tasks. Require a working technical knowledge of generally accepted accounting principles and Four Seasons Internal Controls, Policies and Procedures as they relate to Cashiering. Working knowledge is generally learned on the job. Ability to operate fax, scanner, copier, telephone, adding machine, calculator. Ability to read, write and speak English & Japanese. Additional foreign languages are an advantage. 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¯ ⯠â¯* Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business communication. 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. What you will do 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¡ 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®æè²ãé²è¨ãåæ©ä»ããç£ç£ç®¡çãè¡ãã Assist in other areas of the department as needed. /å¿ è¦ã«å¿ããé¨ç½²ã®ä»ã®é åãæä¼ãã 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 a waste, loss must report 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¨æãããéæ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çãã.ãã¹ãå»æ£ãåºãå ´åã¯ä¸é·ã«å ±åããã 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 Ensure hotel physical product and asset is well maintained. /ããã«ã®ååãè³ç£ã®ååãªç®¡çãå¾¹åºããã Ensure the usage of hotel resources is effective and mindful. /ããã«ãªã½ã¼ã¹ã¯å¹æçãã¤æ³¨æãã¦ä½¿ç¨ãããã¨ã ⯠What you bring Requires ability to operate computer equipment. Ability to compose business correspondence. Good knowledge of the Four Seasons policies and procedures. Seamless live translations Require a flexible schedule in order to accomplish all major responsibilities and tasks. Require a working technical knowledge of generally accepted accounting principles and Four Seasons Internal Controls, Policies and Procedures as they relate to Cashiering. Working knowledge is generally learned on the job. Ability to operate fax, scanner, copier, telephone, adding machine, calculator. Ability to read, write and speak English & Japanese. Additional foreign languages are an advantage. 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¯ ⯠â¯* Successful candidates must possess legal work authorization for Japan and be fluent in English and Japanese business communication. 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.
Apply Now