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[Bulgari Tokyo Ginza Bar&Dolci] Culinary - Chef de Partie at Courtyard by Marriott Somerset KY
Sapporo, Ishikari Subprefecture, Japan -
Full Time

Start Date

Immediate

Expiry Date

09 Feb, 26

Salary

350000.0

Posted On

11 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Italian Cuisine, Teamwork, Attention to Detail, Time Management, Creativity, Communication, Adaptability

Industry

Hospitality

Description
Join Us at Bulgari Japan – Bar & Dolci Inspired by Authentic Italy Would you like to bring your culinary experience to Bulgari Japan’s Bar & Dolci, designed with authentic Italian concepts? This is a unique opportunity to deeply learn from the recipes of Michelin 3-star Italian Chef NiccR omito, right here in Japan. Job Details Workplace: Bulgari Tokyo Ginza Bar & Dolci, Bulgari Ginza Tower, 2-7-12 Ginza, Chuo-ku, Tokyo Department: Culinary Team Position: Chef de Partie Working Hours: 8 hours per day on a shift basis (plus 60 minutes break) Days Off: 8–10 days per month, 115 days per year Regular Holidays: None Employment Type: Contract Employee or Full-time Employee *Contract employees may be promoted to full-time after a minimum of 3 months Contract Period: Contract – 1 year / Full-time – Indefinite Probationary Period: 3 months Expected Salary: JPY 250,000 – 350,000 per month (based on experience and expectations) Fixed Bonus: Equivalent to 4 months’ salary (full-time employees only) Benefits: Employment insurance, workers’ compensation, pension, health insurance, Marriott Group employee benefits, LVMH Group employee benefits Qualifications Minimum 3 years of experience in Italian cuisine Native or near-native level of Japanese Preferred Qualifications Experience in Ristorante or Trattoria Hotel experience

How To Apply:

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Responsibilities
The Chef de Partie will work in Bulgari Japan’s Bar & Dolci, focusing on authentic Italian culinary concepts. This role offers the opportunity to learn from Michelin 3-star Chef NiccR omito's recipes.