Sous Chef - Western Kitchen, Park Hyatt Tokyo / パーク ハイアット 東京　西洋調理 副料理長

Job description

Employee Value Propositions
At Hyatt, we believe in the power of belonging – of making people feel at home no matter where they are in the world. We believe that there’s a home for every stage of your career. We nurture curiosity and roles at Hyatt will help you learn new skills that support your personal and professional development. Care defines us at Hyatt.It's our superpower. We create a culture of warmth, empathy and respect. We build connections, celebrate success and create inclusive environments, together.
To demonstrate the Hyatt’s purpose – We care for people, so they can be their best in daily operation, we believe that our mission “ We deliver distinctive experience for our guests” will be achieved.

Opened in 1994, Park Hyatt Tokyo is located on the 39th through 52nd floors of Shinjuku Park Tower, offering spectacular views of Tokyo from every room. The hotel's luxurious space, filled with urban yet gentle interiors and art, offers a private stay surrounded by peace and tranquility. The hotel's meticulous personalized service has earned it a reputation among executives from Japan and abroad.
In order to evolve into an even better hotel while preserving its history and traditions, the entire hotel will cease operations in May 2024 and undergo renovation of its facilities and amenities.
Your personality and experience will color your special moments. Join us in welcoming the opening of the second chapter of Park Hyatt Tokyo with our wonderful colleagues.

■To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Desired profile

Qualifications :

■Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

■Qualification in Kitchen Production or Management will be an advantage.

■Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

■Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

■Japanese working visa holders (foreign nationals) or more than 10 years of culinary experience.