Pastry Demi Chef

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.

Summary

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.

People Functions

Maintain a harmonious and professional relationship with co-workers, supervisors and all departments.

Assist in other areas of the department as needed. Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.

Product Functions

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 loss/ waste must report to your report line.

Perform any additional duties as assigned by the Sous Chef/Pastry Chef.

Profit Functions

Ensure hotel physical product and asset is well maintained.

Ensure the usage of hotel resources is effective and mindful.

レストラン「Sézanne」「メゾン マルノウチ」を始め、ルームサービス、ウエディングや各種イベントのための調理、現場トレーニング。

是非フォーシーズンズホテルで一緒に頑張ってみたいと思う方、ご応募お待ちしております。
メインダイニングとなる「Sézanne （セザン）」では、クラシックなフランス料理のレシピを、ダイナミックかつ緻密で繊細な技術によって軽やかに昇華させ、洗練されたサービスと共にご提供いたします。「ここでは、お皿の上にある全てのものに意味があります。」（ダニエル カルバートシェフ）

圧倒的な品揃えを誇るシャンパーニュ、パティスリーシェフ、エルウィン ボイルが創り出すアートのように美しいデザート、キッチンの躍動感を間近に感じられるシェフズテーブルなど、様々なストーリーが美食家を魅了します。
「Maison Marunouchi （メゾン マルノウチ）」は洗練されたビストロ料理をお楽しみいただける空間です。眼下に新幹線や在来線が行き交う活気に満ちた立地に相応しい、タンジェリンオレンジとモスグリーンの鮮やかな色使い、客席にはトーネットチェアを導入し、中央にはコミューナルテーブルを配置して洗練されたビストロの雰囲気に仕上げました。「朝食から、アフタヌーンティー、仕事帰りの一杯まで、いつ訪れても一流のホスピタリティーが楽しめる場所として、様々なメニューをご用意します。」（ダニエル カルバートシェフ）