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Four Seasons Logo Four Seasons · Hospitality and Tourism

Demi Chef de Partie

Japan, Tokyo · Job Posted February 13, 2026
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Job Description

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: Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia's 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired.

Job Responsibility

  • Prepare food items according to recipes and presentation standards, completing mise en place and station setup for each service period
  • Start food items prepared in advance while ensuring no overproduction and minimizing waste
  • Operate, maintain, and clean kitchen equipment such as deep fryers, stoves, ovens, mixers, slicers, and grills
  • Date and rotate food items, monitor temperatures, check par levels, and manage shortages
  • Return unused food to proper storage and assist in controlling food cost, waste, and usage
  • Maintain harmonious professional relationships and comply with Four Seasons’ standards of conduct
  • Train, motivate, and supervise kitchen staff to meet cultural and core standards
  • Assist with any additional tasks assigned by Sous Chef, Pastry Chef, or Junior Sous Chef

Requirements

  • High school education or equivalent experience
  • Minimum two years of culinary or related work experience
  • advanced culinary knowledge is expected
  • Supervisory experience preferred
  • Strong interpersonal communication and teamwork skills
  • Ability to multitask and work safely, efficiently, and in an organized manner
  • Ability to operate kitchen equipment safely and maintain hygiene standards
  • Ability to read, write, and speak English and Japanese

Nice to have

Supervisory experience

What we offer

  • Competitive Salary, wages, and a comprehensive benefits package
  • Excellent Training and Development opportunities
  • Complimentary Accommodation at other Four Seasons Hotels and Resorts
  • 50% F&B outlet discount for other Four Seasons Hotels in Japan (except SÉZANNE)
  • Complimentary Employee Meals
  • Social insurance
  • Defined contribution benefit
  • Yearly health check-ups
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