Junior Sous Chef - BVLGARI Ginza
- LocationChuo-Ku, Tokyo, Japan
- Work typeOn-site
- EmploymentFull-time
- Posted11 November 2026
- SourceMarriott International's careers page (Oracle Recruiting)
Last checked1 h ago: still listed on Marriott International's careers page. First seen 20 h ago.
Moves fastWhen Marriott International takes a role down early, it is usually about 4 days after posting. Apply soon.
At a glance
- Experience5+ years
- VisaSponsorship offered
Read from the ad by RoleFinder, with rules and an AI reading; the description is the source.
About the role
About BVLGARI Tokyo Ginza Bar - Café
Founded in Rome in 1884, BVLGARI is a world-renowned luxury brand synonymous with Italian excellence, craftsmanship, and contemporary elegance.
At BVLGARI Tokyo Ginza Bar & Cafe, we deliver an exceptional dining experience that celebrates authentic Italian cuisine with a modern touch. We are currently seeking a passionate and talented Jr. Sous Chef to support the Sous Chef and Chef de Cuisine in maintaining the highest standards of quality, creativity, and service while contributing to the development of our culinary team.
Position Details Location
BVLGARI Tokyo Ginza Bar & Cafe
Ginza, Chuo-ku, Tokyo
Department
BVLGARI Ginza Culinary
Position
Jr. Sous Chef
Working Hours
Shift-based schedule (8 working hours per day with a 60-minute break)
Days Off
115 days per year
Regular Holidays
In accordance with the operational calendar of the business
Employment Type
Full-time Employee
Contract Period
Permanent Employment
Probation Period
3 months (no change in employment conditions)
Salary
JPY 4.5 million - 5.5 million annually
Competitive salary commensurate with experience and qualifications.
Benefits
- Comprehensive social insurance coverage
- Transportation allowance
- Staff meals provided
- Defined contribution pension plan
- Marriott Explore Program
- BVLGARI employee discount program
- Training and development opportunities
Additional Information
Eligibility to obtain a Japanese work visa
Qualifications
- Minimum 5 years of professional culinary experience
- Minimum 3 years of experience in Italian restaurants or Italian fine dining establishments
- Experience as Chef de Partie, Senior Chef de Partie, or equivalent supervisory level
- Strong knowledge of authentic Italian cuisine, including pasta preparation
- Basic leadership experience in supervising and training kitchen staff
- Understanding of inventory management and food cost control
- Knowledge of food safety, sanitation, and HACCP standards
- Flexibility to work weekends, public holidays, and rotating shifts
Preferred Qualifications
- Experience in luxury hotels, fine dining restaurants, or luxury hospitality environments
- Experience supporting menu development and seasonal promotions
- Japanese communication skills
- Experience working in international and multicultural environments
- Culinary certifications or relevant professional training
Key Responsibilities
- Support the Sous Chef and Chef de Cuisine in daily kitchen operations
- Ensure consistent preparation and presentation of high-quality Italian cuisine
- Supervise and support Chef de Partie and Commis team members
- Maintain food quality, hygiene, and safety standards
- Assist with inventory management, purchasing, and food cost control
- Contribute ideas for menu development and seasonal offerings
- Take responsibility for designated kitchen sections and ensure smooth operations
- Lead assigned shifts and support kitchen operations in the absence of senior kitchen leadership
Get open roles ranked against your CV
Add your CV once. RoleFinder ranks the open roles where you want to work, plus remote ones, against it, shows your best 12 with a one-line reason each, and emails you new matches once a week. The file is read once by AI and not kept; employers never see it.
Sign in with Google or email to start. How we handle your CV