Sous Chef - Japanese, Banquet

Exceptional Hospitality Starts with You

As a sous chef in a Japanese restaurant or banquet kitchen, you will assist the head chef and oversee daily kitchen operations.

Through serving high-quality cuisine, developing team members, and managing hygiene and costs, you will contribute to delivering the exceptional dining experience unique to Gajoen Tokyo.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

・Cooking experience at a hotel, restaurant, or wedding venue
・Practical experience in Japanese cuisine or banquet cooking
・Experience as a team leader or mentoring junior staff
・Knowledge of food inventory management and sanitation
・Someone who values teamwork and can take initiative

Here’s what you’ll do during a typical day:

• All aspects of culinary operations in a Japanese restaurant or banquet kitchen
• Assist the Head Chef and support day-to-day operations
• Maintain and improve food quality and presentation standards
• Order ingredients, manage inventory, and control costs
• Supervise and train team members, including Chef de Partie and Commis
• Managing various culinary operations, including wedding banquets, corporate events, and VIP service
• Compliance with and management of hygiene and safety standards based on HACCP
• Participating in the development of seasonal and special menus
• Promoting smooth kitchen operations through collaboration with other departments
• Serving as the on-site manager in the Head Chef’s absence