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About the Role

Four Seasons Hotel Tokyo at Marunouchi is an intimate urban retreat located near Tokyo Station, offering a boutique experience in the heart of the city's vibrant pulse. We are seeking talented individuals to join our team and contribute to creating exceptional guest experiences through a commitment to luxury and genuine hospitality.

Responsibilities

• Maintain harmonious and professional relationships with all departments and the Home Office.
• Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct.
• Plan, organize, lead, and control different projects and activities within the Kitchen team.
• Identify coaching moments and ensure they become opportunities for learning and development for the Kitchen team.
• Establish rapport with the Kitchen team and other divisions within the hotel.
• Supervise the day-to-day duties of the Kitchen team and assist as necessary.
• Hold monthly department meetings with the Kitchen team to ensure communication and address issues.
• Participate in and develop staff training programs and development plans to minimize staff turnover and maintain high morale.
• Supervise, train, and motivate department staff to understand their duties and responsibilities.
• Meet with the Executive Chef/Executive Sous Chef regularly to communicate Kitchen activities and results.
• Actively network within the community to attract potential candidates for recruitment.
• Prepare reviews and development plans, and take appropriate personnel actions.
• Conduct oneself in a professional manner at all times.
• Assist in other areas of the department as needed.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area.
• Communicate with employees and managers to ensure operational needs are met.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Assist in the planning and development of recipes.
• Ensure the correct preparation and presentation of consistent food items.
• Maintain control systems to assure quality and portion consistency.
• Monitor food shipments to ensure they meet established purchasing specifications.
• Foster an awareness of the importance of food preparation and quality.
• Continuously strive for improvement of processes and efficiency.
• Perform any additional duties as assigned by the Executive Chef/Executive Sous Chef.
• Ensure sanitation standards are in compliance with Four Seasons, local, state, and federal regulations.
• Ensure the cleanliness and organization of the kitchen.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

Requirements

• Global working perspective.
• Excellent communication skills – written and verbal.
• Great understanding of Self-Esteem and Self-Actualization of Team.
• Ability to provide proper support and help whenever needed.

Skills

• Supervision
• Training
• Motivation
• Coaching
• Discipline
• Evaluation
• Leadership
• Communication
• Recipe Development
• Food Preparation
• Quality Control
• Inventory Control
• Budgeting
• Scheduling

Location

• Tokyo, Japan

Work Type

• Full-time

Experience Level

• Management

About the Company

• Four Seasons is powered by its people, a collective of individuals striving for improvement and treating each other with respect.
• Our team members create amazing experiences for guests, residents, and partners through a commitment to luxury with genuine heart.
• We believe in recognizing familiar faces, welcoming new ones, and treating everyone with respect.
• Our purpose is to create lasting impressions through genuine connections.
• Four Seasons offers the opportunity to build a lifelong career with global potential and a sense of pride in work well done.