Sous Chef - BVLGARI Ginza

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.

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

BVLGARI Ginza Culinary

Sous Chef

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

115 days

In accordance with the operational calendar of the business

Full-time Employee

Permanent employment 

3 months (no change in employment conditions)

5.5~6.5M JPY *Competitive salary commensurate with experience and qualifications

• Comprehensive social insurance coverage
• Transportation allowance
• Staff meals provided
• Defined contribution pension plan
• Marriott Explore Program
• BVLGARI employee discount program
• Training and development opportunities

Eligibility to obtain a Japanese work visa; visa sponsorship support may be available for qualified candidates.

• 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

• 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

• 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