About this Sous Chef (Sezanne) role at Four Seasons
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.People Functions
/ピープルファンクションMaintain a harmonious and professional relationship with all departments. /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
Must have strong interpersonal skills and be able to relate to all levels of staff. /対人スキルに秀でていること、全てのレベルの従業員とつながりを持つことができること。
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the
Kitchen’s food production area to ensure that established 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、キッチンの食品調理エリアの全従業員の選別、研修、評価、指導、動機付け、コーチ、および監督管理を行う。
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /部署間の効果的な調整および協力を徹底するため、定例オペレーショナルミーティングに出席するのに加え、オペレーショナルニーズを確実に満たすよう、従業員およびマネージャーとコミュニケーションをとる。
Maintain a harmonious and professional relationship with all departments. /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
Must have strong interpersonal skills and be able to relate to all levels of staff. /対人スキルに秀でていること、全てのレベルの従業員とつながりを持つことができること。
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the
Kitchen’s food production area to ensure that established 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、キッチンの食品調理エリアの全従業員の選別、研修、評価、指導、動機付け、コーチ、および監督管理を行う。
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. /部署間の効果的な調整および協力を徹底するため、定例オペレーショナルミーティングに出席するのに加え、オペレーショナルニーズを確実に満たすよう、従業員およびマネージャーとコミュニケーションをとる。
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Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. /レシピの計画、開発のサポートを行う。提供する全ての料理が、正しく準備・プレゼンテーションされ、常に同じレベルであるよう徹底するため、調理や実演を行う。
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. /キッチンのクリンリネスおよび整理整頓に加え、フォーシーズンズの規定、地方条例、国が定める衛生基準に確実に準拠する。
Perform any additional duties as assigned by the Executive Chef . /エグゼクティブシェフの指示に従いその他追加業務にも対応する。
Profit Functions/
プロフィットファンクション
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality and Loss Breakage management . /一貫した品質、量を保証するシステムの維持管理を行う。所定の購買仕様を満たすよう、食品の出荷を監視する。食品の準備および品質の重要性についての認識を高め、ロスやウェステージ,ブリケージの管理を行う。
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. /効果的なスケジューリング、予算編成、購買決定、および在庫管理により、人件費とオペレーション費用を管理する。
