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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.

Responsibilities

• Maintain a harmonious and professional relationship with co-workers, supervisors and all departments.
• Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
• Assist in other areas of the department as needed.
• 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.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• 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.
• 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.
• Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef.
• Ensure hotel physical product and asset is well maintained.
• Ensure the usage of hotel resources is effective and mindful.
• Assist in prep work of vegetables and condiments as required for the next shift.

Requirements

• Excellent written and verbal communication skills to prepare and deliver reports.
• Apply an ethical approach to the outcome of situations.
• 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.
• Strong interpersonal and relationship-building skills to work with peers, superiors and clients.
• Demonstrate the ability to multi-task.
• Work in a safe, prudent and organized manner.
• Require a flexible schedule in order to accomplish all major responsibilities and tasks.
• Clear understanding of the purpose and reasons for internal controls.
• Understand and be familiar with hotel quality standards and service standards.
• Strong commitment to service.
• Successful candidates must possess legal work authorization for Japan.

Skills

• Communication skills
• Ethical approach
• Planning and monitoring
• Interpersonal skills
• Relationship-building skills
• Multi-tasking
• Safe work practices
• Organizational skills
• Flexibility
• Understanding of internal controls
• Knowledge of hotel quality and service standards
• Commitment to service

Location

• Tokyo, Japan

Work Type

• Full-time

Salary/Compensations

• Competitive Salary, wages

Benefits

• 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

About the Company

• Four Seasons is powered by its people, a collective of individuals who strive for improvement and treat each other with respect.
• Team members create exceptional guest experiences through a commitment to luxury with genuine heart.
• The company believes in recognizing individuals and fostering a welcoming environment.
• Four Seasons' purpose is to create lasting impressions through genuine connections.
• The Hotel is an intimate urban retreat located within walking distance of Tokyo Station.
• The hotel features a boutique experience with 57 keys.
• It is situated at the heart of the city's vibrant pulse, close to galleries, boutiques, and diverse dining options.
• The hotel boasts acclaimed dining establishments, including Maison Marunouchi and the Michelin-starred Sézanne, led by Chef Daniel Calvert.