Junior Sous Chef - BVLGARI Ginza

Job description

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