Junior 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 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

Skills
Inventory Management