The Sous Chef will support banquet and wedding kitchen operations, helping plan menus, supervise food preparation, maintain quality and presentation standards, and coordinate service during busy events. Candidates should have professional culinary experience, preferably in a hotel, banquet, wedding, or high-volume restaurant environment. Strong Japanese-language ability is expected, along with knowledge of Japanese food-safety and hygiene practices. The role requires leadership, organization, creativity, attention to detail, and the ability to train and motivate kitchen colleagues. Flexibility to work shifts, weekends, holidays, and extended hours during events is essential. International hotel experience and additional language skills would be advantageous.
Sheraton Grande Tokyo Bay Hotel is a large international resort hotel located in Urayasu, Chiba, beside Tokyo Disney Resort and within easy reach of central Tokyo. The hotel offers extensive guest accommodation, restaurants, lounges, banquet facilities, wedding venues, leisure amenities, and event services for both domestic and international visitors. As part of the Sheraton brand and Marriott International’s global hotel network, it operates with internationally recognized service, culinary, and hospitality standards. Its location creates a dynamic working environment with strong demand from leisure travelers, families, group tours, weddings, conferences, and seasonal events. Employees typically work in a multicultural setting and may benefit from structured operational training, career development opportunities, and exposure to large-scale hotel and banquet operations.
Japan offers hospitality, culinary, tourism, technology, education, and manufacturing opportunities, with particularly strong demand in Tokyo, Osaka, Kyoto, Okinawa, Hokkaido, and major resort areas. The culture values punctuality, cleanliness, teamwork, respectful communication, and attention to detail. Life can be convenient and safe, although housing and transport costs are higher in Tokyo. Japan has four main islands—Honshu, Hokkaido, Kyushu, and Shikoku—plus Okinawa and many smaller islands, offering varied climates, cuisine, and lifestyles. Foreign workers normally need an employer-sponsored work visa matching their occupation; culinary professionals may require appropriate experience and documentation. Before relocating, arrange a Certificate of Eligibility, residence registration, health insurance, tax procedures, and suitable accommodation. Basic Japanese greatly improves daily life and workplace integration. Recruitment agencies and major hotel career pages are useful sources for vacancies and visa guidance.
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