Sous Chef (Sezanne)

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full 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.

About the employer

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.