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.

What you will do / 主な業務内容

• Prepare food items according to recipes and presentation standards, completing mise en place and station setup for each service period.
  / レシピや提供基準に沿って調理を行い、ミザンプレや各サービスのステーション準備を行う。
• Start food items prepared in advance while ensuring no overproduction and minimizing waste.
  / 過剰生産を避けながら、仕込みを適切に行い、フードロスを最小化する。
• Operate, maintain, and clean kitchen equipment such as deep fryers, stoves, ovens, mixers, slicers, and grills.
  / フライヤー、ストーブ、オーブン、ミキサー、スライサー、グリルなどの調理機器を操作・維持・清掃する。
• Date and rotate food items, monitor temperatures, check par levels, and manage shortages.
  / 食材の先入先出し・日付管理、適切な温度管理、パー数確認、不足の把握を行う。
• Return unused food to proper storage and assist in controlling food cost, waste, and usage.
  / 未使用食材の適切な保管と、フードコスト・廃棄・使用量の管理をサポートする。
• Maintain harmonious professional relationships and comply with Four Seasons’ standards of conduct.
  / 同僚との良好な関係を維持し、フォーシーズンズの行動規範を遵守する。
• Train, motivate, and supervise kitchen staff to meet cultural and core standards.
  / キッチンスタッフを教育・指導し、カルチャーとサービススタンダードの順守を徹底する。
• Assist with any additional tasks assigned by Sous Chef, Pastry Chef, or Junior Sous Chef.
  / スーシェフ、ペストリーシェフ等からの追加業務に対応する。

What you bring / 応募要件・求める人物像

• High school education or equivalent experience
  / 高校卒業または同等の経験
• Minimum two years of culinary or related work experience; advanced culinary knowledge is expected
  / 調理または関連業務で2年以上の経験、高度な調理知識を有すること
• Supervisory experience preferred
  / スーパーバイザー経験があれば尚可
• https://careers.fourseasons.com/us/en/job/REQ10371177/Demi-Chef-de-Partie