Sous Chef (Culinary)

Location: Bvlgari Hotel Tokyo, Tokyo, Japan

Company

Bvlgari Hotels & Resorts operates luxury hotels and restaurants in major cosmopolitan cities and resort destinations as part of Marriott International.

What you will do

• Lead daily kitchen shifts and supervise cooks and food preparation staff.
• Prepare and oversee culinary production, presentation, special requests, and service execution.
• Maintain food handling, sanitation, storage, quality, and kitchen cleanliness standards.
• Coordinate restaurant and banquet service timing with other departments.
• Manage supplies, purchasing, food inventories, equipment issues, and operating-budget requirements.
• Support menu development, promotions, employee training, feedback, and customer service.

Requirements

• Culinary experience.
• Business-level English.
• Knowledge of cookery, food production, food presentation, food handling, storage, and kitchen maintenance.
• Ability to supervise staff, organize shifts, solve operational problems, and maintain service standards.
• Basic computer, mathematical, reading, writing, and communication skills.

Nice to have

• Two or more years of experience working as a Sous Chef.

Culture & Benefits

• Work in a luxury hotel restaurant environment connected to the Bulgari and Marriott brands.
• Collaborative work with restaurant, banquet, and culinary teams.
• Equal-opportunity workplace with a focus on inclusion and respect for diverse backgrounds.
• Ongoing employee recognition, training, feedback, and development activities.