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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:
Nestled in the vibrant Marunouchi district, just minutes from Tokyo Station and Ginza, the newly renovated Four Seasons Hotel Tokyo at Marunouchi offers a rare sense of intimacy. With only 57 rooms and suites, the hotel welcomes guests into a tranquil sanctuary in the heart of Japan’s iconic capital. Reimagined as a contemporary manor, it combines elegant design with the warmth of home, offering an elevated expression of residential living. Highly personalised service, bespoke experiences and tailored itineraries unlock Tokyo’s endless possibilities for exploration, while memorable dining awaits at SÉZANNE, the award-winning French restaurant, and Maison Marunouchi, the hotel’s all-day bistro.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. /安全で衛生的な労働環境を保ちながら、製造要件、品質基準に従い、ゲストのオーダーごと、またはキッチンマネジメントの指示により朝食、ランチ、ディナーの料理準備を指導、監督する。
What you will do
People Functions /ピープルファンクション
· Maintain a harmonious and professional relationship with co-workers, supervisors and all departments. /同僚、上司、全ての部門と友好的かつプロとしての関係を維持する。
· Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. /EmPactに定めるフォーシーズンズ服務規律と行動規範カテゴリー1およびカテゴリー2の遵守および遂行
· Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. /カルチャーおよびサービススタンダードを確実に満たすよう、キッチンスタッフの教育、進言、動機付け、監督管理を行う。
· Assist in other areas of the department as needed. /必要に応じ、部署の他の領域も手伝う。
Product Functions /プロダクトファンクション
· 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. /調理、分量、提供基準に加え、レシピカードに従い一貫した品質でゲストのオーダーに従った食品の準備に携わる。朝食、ランチ、またはディナーサービスの下準備や、ステーションの準備を行う。
· Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs /前もって料理の仕込み・準備を行う。予定数量を超えるなど、無駄の出ないよう気を付けること。
· 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. /フライヤー、ストーブ、蒸し器、フードプロセッサー、ミキサー、スライサー、オーブン、スチームテーブル、ティルトケトル、ワッフルメーカー、フラットトップグリルなどキッチン用品の操作、管理、適切な洗浄を行う。
· 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./食品の容器全てに日付を入れ、計画に従い順送りで使う。傷みやすい食材は適切な温度管理を徹底する。計画に基づき、先入先出しで順に使用する。その日の作業に必要な数量を確認し準備する。冷蔵庫・冷凍庫は外から確認するだけではなく、引き出して、整理しながら状態を確認する。在庫切れ・不足に注意する。随時使用しない食品を指定の保管場所に戻す。傷みやすいものは包み、日付の記入を徹底する。フードコスト関連の問題解決に向けた計画・実行の補佐を行う。基準に沿って、食品の廃棄処理を行い、フードロス・使用量を管理する.ロスや廃棄が出た場合は上長に報告する。
· Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef. /その他、スーシェフ/アシスタントペストリーシェフ/ジュニアスーシェフの指示に従い業務を行う。
Profit Functions/ プロフィットファンクション
· Ensure hotel physical product and asset is well maintained. /ホテルの商品、資産の十分な管理を徹底する。
· Ensure the usage of hotel resources is effective and mindful. /ホテルリソースは効果的かつ注意して使用すること。
What you bring
· Excellent written and verbal communication skills to prepare and deliver reports /報告書を作成し、提出するための優れた文章力および口頭でのコミュニケーション能力
· Apply an ethical approach to the outcome of situations /事態の結果に対して、倫理的な方法を取る。
· Plan and monitor duties to ensure effective and efficient use of all available resources in order to make the greatest impact on the Hotel’s/Resort’s objectives /利用可能なリソースの効果・効率的利用を念頭に、職務を計画・モニターし、ホテルおよびリゾートの成果に最大限の貢献をする。
· Strong interpersonal and relationship-building skills to work with peers, superiors and clients. /同僚、上司、クライアントと協働するための高度な対人スキルおよび関係構築スキル。
· Demonstrate the ability to multi-task /マルチタスク能力の実践。
· Work in a safe, prudent and organized manner. /安全、慎重かつ秩序立てた業務遂行。
· Require a flexible schedule in order to accomplish all major responsibilities and tasks. /重要な職務、タスクの全てを達成するため、柔軟なスケジュールが必要とされる。
· Clear understanding of the purpose and reasons for internal controls /内部統制の目的および理由の明確な理解。
· Understand and be familiar with hotel quality standards and service standards. /ホテルクオリティスタンダードおよびサービススタンダードの理解および知識
· Strong commitment to service. /サービスへのコミットメント。
· Assist in prep work of vegetables and condiments as required for the next shift. /次のシフトで必要な野菜、調味料の下準備の補助。
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
• 50％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 February （9 days）
* Successful candidates must possess legal work authorization for Japan.