The Sous Chef - Western supports the Executive Chef by managing daily operations in the Western kitchen, maintaining food quality, supervising cooks, coordinating preparation and service, and ensuring high standards of hygiene and food safety. Candidates should have professional experience in Western cuisine, strong culinary technique, leadership ability, and knowledge of kitchen sanitation and cost control. Japanese hospitality experience and Japanese-language ability may be advantageous. The role requires reliability, creativity, good communication, physical stamina, and flexibility to work shifts, weekends, and holidays. The successful candidate is expected to train team members, maintain Marriott standards, control waste, and deliver consistently excellent dishes for hotel guests and events.
Kyoto Marriott Hotel is a luxury international hotel serving leisure travelers, business guests, groups, and events in Kyoto, one of Japan’s most culturally significant destinations. It operates under Marriott International, a global hospitality company with thousands of properties and well-known brands worldwide. The hotel combines contemporary accommodation and service with access to Kyoto’s temples, gardens, cuisine, and traditional culture. Its operations include guest rooms, restaurants, banquet facilities, meetings, and other hospitality services. Employees work in a multicultural environment and are expected to provide warm, professional service while following Marriott’s standards for quality, safety, inclusion, and guest satisfaction. Culinary team members may gain experience serving both Japanese and international guests, working with seasonal ingredients, and supporting high-end hotel dining and banquet operations.
Japan offers strong opportunities in hotels, restaurants, tourism, technology, manufacturing, education, and healthcare. Major hospitality markets include Tokyo, Osaka, Kyoto, Okinawa, Hokkaido, and resort areas. Japanese culture values punctuality, politeness, teamwork, cleanliness, and careful attention to detail. Life is generally safe and convenient, with excellent public transport, reliable services, and varied food, although housing and living costs are higher in large cities. Working in hospitality often involves long shifts, weekends, and seasonal peaks. Most foreign workers need a work visa sponsored by an employer; culinary positions may qualify under appropriate skilled-worker or specified-skilled-worker routes, depending on experience and qualifications. Candidates should confirm visa eligibility, Japanese-language requirements, accommodation, taxes, insurance, and relocation support before accepting an offer. Japan has four main islands and many smaller ones, offering diverse climates, landscapes, and lifestyles.
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