Sous Chef - BVLGARI Ginza

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 Sous Chef to support the Executive Chef in leading our culinary team and maintaining the highest standards of quality, creativity, and service.

Position Details Location

BVLGARI Tokyo Ginza Bar & Cafe
Ginza, Chuo-ku, Tokyo

Department

BVLGARI Ginza Culinary

Position

Sous Chef

Working Hours

Shift-based schedule (8 working hours per day with a 60-minute break)

Days Off

115 days

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

5.5~6.5M JPY *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; visa sponsorship support may be available for qualified candidates.

Qualifications

• Minimum 7 years of professional culinary experience
• Minimum 5 years of experience in Italian restaurants or Italian fine dining establishments
• Experience at Jr. Sous Chef level or above
• Strong knowledge and hands-on expertise in authentic Italian cuisine, including pasta preparation
• Experience leading, coaching, and developing kitchen team members
• Knowledge of purchasing, inventory control, and food cost management
• Thorough understanding of food safety, sanitation, and HACCP standards
• Flexibility to work weekends, public holidays, and rotating shifts

Preferred Qualifications

• Experience in a luxury hotel, fine dining restaurant, or luxury hospitality environment
• Experience in menu development and seasonal promotions
• Japanese communication skills
• Experience working within an international and multicultural environment

Key Responsibilities

• Support the Chef de Cuisine in the daily operation of the kitchen
• Ensure the consistent preparation and presentation of high-quality Italian cuisine
• Supervise, train, and motivate kitchen team members
• Monitor food quality, hygiene, and safety standards
• Manage inventory levels, purchasing, and food cost control
• Contribute to menu development and seasonal culinary initiatives
• Lead kitchen operations in the absence of the Chef de Cuisine