Job Description
Roles & Responsibilities
What you will do
- Lead and manage the kitchen operations of a signature restaurant, ensuring culinary excellence and consistency.
- Plan, organize, and oversee daily food preparation, presentation, and quality control.
- Develop and implement operational systems to streamline kitchen processes and manage inventory effectively.
- Collaborate with the Restaurant Manager and service team to coordinate seamless front- and back-of-house service.
- Ensure compliance with all health, hygiene, and safety regulations.
- Train, mentor, and inspire kitchen staff to maintain high performance, consistency, and team morale.
- Manage cost control and kitchen budgeting while upholding food quality and presentation standards.
- Support the coordination of special events, functions, and seasonal menu development within the restaurant.
What you bring
- Degree in Hotel/Restaurant Management, Culinary Arts, or equivalent work experience.
- 2 3 years of experience as a Chef de Cuisine or strong Sous Chef in a specialty restaurant within a luxury hotel or fine dining setting.
- Strong leadership and kitchen management skills.
- Fluent in English, both written and spoken.
- Proficient in kitchen systems and basic computer operations.
What we offer
- Competitive salary in a tax-free environment
- Housing Provided by the hotel.
- Transportation Provided by the hotel.
- 30 days vacation annually
- 10 public holidays per year
- Paid home leave tickets
- Complimentary employee meals
- Medical and life insurance
- Laundry/dry cleaning for work attire
- Employee Assistance Program
- Complimentary stays at Four Seasons Hotels & Resorts worldwide
- Growth and development opportunities
Schedule & Hours
Full-time position. Flexibility required to work early mornings, evenings, weekends, and holidays, based on business needs.