Exceptional Hospitality Starts with You
As a sous chef in a Japanese restaurant or banquet kitchen, you will assist the head chef and oversee daily kitchen operations.
Through serving high-quality cuisine, developing team members, and managing hygiene and costs, you will contribute to delivering the exceptional dining experience unique to Gajoen Tokyo.
Here’s what you’ll do during a typical day:
- All aspects of culinary operations in a Japanese restaurant or banquet kitchen
- Assist the Head Chef and support day-to-day operations
- Maintain and improve food quality and presentation standards
- Order ingredients, manage inventory, and control costs
- Supervise and train team members, including Chef de Partie and Commis
- Managing various culinary operations, including wedding banquets, corporate events, and VIP service
- Compliance with and management of hygiene and safety standards based on HACCP
- Participating in the development of seasonal and special menus
- Promoting smooth kitchen operations through collaboration with other departments
- Serving as the on-site manager in the Head Chef’s absence
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
・Cooking experience at a hotel, restaurant, or wedding venue
・Practical experience in Japanese cuisine or banquet cooking
・Experience as a team leader or mentoring junior staff
・Knowledge of food inventory management and sanitation
・Someone who values teamwork and can take initiative
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