[Bulgari Tokyo Ginza Bar&Dolci] Sous Chef - Culinary

Job Summary: This position is for a highly skilled and experienced Sous Chef specializing in Italian cuisine. The Sous Chef will play a key leadership role in menu development, kitchen operations, and maintaining the highest standards of culinary excellence. A deep understanding of Italian cooking techniques and a proven ability to manage a team are essential.

Key Duties And Responsibilities:

1. Menu Leadership & Innovation: Lead collaborative R&D efforts with Chef Niko Romito and his team to develop innovative menus that reflect the harmony between contemporary creativity and classic Italian flavors. Drive the culinary vision and ensure alignment with BVLGARI's brand.
2. Culinary Excellence & Standards: Oversee the crafting of dishes that uphold BVLGARI’s reputation for luxury and quality. Ensure consistent execution of recipes and presentation, maintaining the highest standards of culinary excellence using both traditional and modern techniques.
3. Cultural Integrity & Authenticity: Champion an authentic Italian culinary experience through a deep understanding of regional cooking methods, ingredient selection, and cultural nuances. Ensure that the kitchen team embodies and promotes this ethos.
4. Kitchen Operations Management: Manage daily kitchen operations efficiently and effectively, ensuring seamless service and adherence to all standards. Optimize workflow, staffing levels, and resource allocation to maximize productivity.
5. Quality Assurance & Control: Implement and maintain rigorous standards of quality control, from sourcing premium ingredients to plated presentation. Enforce strict adherence to hygiene regulations, food safety protocols, and BVLGARI standards.
6. Team Leadership, Mentorship & Training: Lead, mentor, and train kitchen staff to elevate their culinary skills within the framework of Italian culinary arts. Foster a positive and collaborative work environment that promotes teamwork and professional growth. Conduct regular training sessions to continuously improve culinary techniques and knowledge.
7. Inventory Management & Cost Control: Manage inventory effectively to optimize costs without compromising quality. Develop strong relationships with suppliers to source top-tier ingredients at competitive prices. Minimize waste through effective inventory control and menu planning.
8. Problem Solving & Decision-Making: Proactively identify and resolve operational challenges in the kitchen. Make sound decisions under pressure to ensure smooth service, maintain quality, and meet guest expectations.
9. Emergency Readiness & Flexibility: Demonstrate adaptability by stepping into various roles as needed during peak service times or unforeseen circumstances; resolve issues promptly while maintaining composure under pressure.

Qualifications:

• Expert knowledge of Italian cuisine and culinary techniques.
• Deep understanding of Italian gastronomic culture and regional specialties.
• Proven experience as a Sous Chef or in a similar leadership role in a high-end Italian restaurant.
• Strong leadership, communication, and team management skills.
• Ability to work effectively under pressure and maintain composure in a fast-paced environment.
• Knowledge of food safety and hygiene regulations.

Reports to: Executive Pastry Chef 

Working Hours: Shift-based schedule between 8:00 and 23:00 (8 working hours + 60-min break per day)

Language Requirements:

• Italian: Mandatory
• English: Business Level is Mandatory
• Japanese: Preferable
• Workplace: 2-7-12, Ginza, Chuo-ku, Tokyo. BVLGARI Ginza Tower 

Employment Type: Regular/Contract

Outlet: Culinary