Sous Chef (Sezanne)

Job Description

The Sous Chef at Sézanne supports the Chef de Cuisine in managing daily kitchen operations within Four Seasons Hotel Tokyo at Marunouchi’s Michelin-starred French restaurant. Requirements typically include professional culinary training, several years of experience in high-end or fine-dining kitchens, strong knowledge of French cuisine and kitchen hygiene standards, and the ability to communicate effectively in English and/or Japanese. The successful candidate is expected to lead and develop kitchen colleagues, maintain exceptional food quality and presentation, control costs, coordinate service smoothly, and uphold Four Seasons standards. Flexibility, creativity, resilience, attention to detail, and a genuine commitment to guest satisfaction are essential.

Company Info

Four Seasons Hotels and Resorts is a global luxury hospitality company operating hotels, resorts, residences, and private retreats in destinations worldwide. Founded in 1961, the company is known for highly personalized service, refined accommodation, and strong attention to detail. Four Seasons Hotel Tokyo at Marunouchi is a boutique luxury property located near Tokyo Station, serving international business and leisure travelers. Its restaurants are recognized for sophisticated dining and high service standards, including Sézanne, a contemporary French restaurant led by acclaimed culinary professionals. Employees generally work in multicultural teams and receive structured training, service-focused development, and opportunities to build international hospitality careers. Four Seasons places strong emphasis on professionalism, teamwork, guest care, responsible business practices, and creating a respectful workplace for colleagues and guests.

Destination Guide

Japan offers strong opportunities in hotels, restaurants, tourism, technology, education, and international business, especially in Tokyo, Osaka, Kyoto, and resort areas. Hospitality professionals can find roles in luxury hotels, fine dining, ski resorts, and seasonal destinations, although Japanese language ability is often advantageous. Japanese culture values punctuality, courtesy, teamwork, cleanliness, and attention to detail. Tokyo provides excellent public transport, dining, shopping, and cultural activities, but housing and living costs can be high. Work-life expectations vary by employer, so applicants should confirm schedules, overtime, accommodation, meals, and benefits. Most foreign employees need an employer-sponsored work visa; culinary professionals commonly use an appropriate Skilled Labor status, while some roles may qualify under other work categories. Employers usually assist with visa paperwork, but candidates should prepare passports, qualifications, employment records, and certificates. Relocation planning should include housing, health insurance, taxes, banking, and learning basic Japanese.