Chef de Partie

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 – listed on Asia’s 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired.

【業務内容 / Job Responsibilities】

• レストラン「Maison Marunouchi」をはじめ、バー、ウェディングを含む各種イベントの調理業務を担当。客室リオープン後もこれらの業務に加え、インルームダイニングの調理業務も担当。
• As a Section Chef, responsible for food preparation for the restaurant Maison Marunouchi, the Bar, weddings, and various banquet and private events. Upon the reopening of guest rooms, continue to handle these responsibilities in addition to overseeing in-room dining food preparation.
• セクション長としてスーシェフの下で、キッチンスタッフの指導およびトレーニングを実施。
  As a Section Chef under the guidance of the Sous Chef, supervise, guide, and train kitchen staff to ensure high standards of food quality, consistency, and service.
• スーシェフおよび他のシニアキッチンメンバーと連携し、キッチン全体の運営をサポート。
  Work closely with the Sous Chef and other senior kitchen members to support overall kitchen operations.

【応募資格 / Qualifications】

• 同等クラスのホテルやレストランでのシェフとしての経験
  Experience as a chef in hotels or restaurants of a similar class is required.
• Graduation from a culinary school is preferred
• 調理師学校卒は尚可

【待遇・福利厚生 / Compensation & Benefits】

給与・賞与 / Salary & Bonus

• 月給は社内規定による。試用期間3ヶ月あり。賞与は会社の業績等に応じて支給。昇給あり。
  Salary is in accordance with company regulations. There is a 3-month probation period. Bonuses are based on company performance. Salary increases are available.

勤務関連手当 / Work-Related Allowances

• 時間外・深夜・休日勤務手当あり。交通費は月最大30,000円まで支給。
  Overtime, late-night, and holiday work allowances are provided. Transportation allowance is up to JPY 30,000 per month.

福利厚生 / Employee Benefits

https://careers.fourseasons.com/us/en/job/REQ10360189/Chef-de-Partie