JOB FUNCTIONS Lead and oversee the culinary operations of all restaurants aboard the First Nile Boat , with direct responsibility as Chef de Cuisine of the Greek Restaurant and operational oversight of the remaining dining outlets. Manage, train, evaluate, motivate, coach, and develop all Sous Chefs and kitchen teams to ensure Four Seasons standards, culinary excellence, and guest satisfaction are consistently achieved. (20%) Direct menu execution, recipe development, and food quality standards across all outlets. Ensure all dishes are prepared and presented according to established recipes, specifications, and presentation guidelines while maintaining consistency, authenticity, and innovation. Control labor costs and operating expenses through effective workforce planning, scheduling, budgeting, purchasing, and inventory management across all culinary outlets, ensuring financial targets are met without compromising quality. Ensure full compliance with food safety, sanitation, and hygiene standards throughout all kitchens and food preparation areas, in accordance with Four Seasons policies and local regulatory requirements. Maintain the highest levels of cleanliness, organization, and operational readiness. Oversee quality assurance and food cost control systems across all restaurants. Monitor food purchasing, receiving, storage, production, and portion control to ensure consistency, minimize waste, and maintain established culinary standards. Coordinate and communicate effectively with restaurant managers, culinary leaders, and operational departments to ensure seamless service delivery, efficient operations, and alignment with guest experience objectives. Attend and contribute to operational and management meetings as required. Ensure compliance with Four Seasons policies, Category One and Category Two Work Rules, and Standards of Conduct , fostering a culture of accountability, professionalism, and continuous improvement throughout the culinary team. Promote a collaborative and positive work environment , building strong relationships with colleagues, supervisors, and cross-functional departments while supporting the development and succession planning of culinary talent across all outlets.

Desired Candidate Profile

Requires a working knowledge of division operations. Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other Kitchen systems. Requires reading, writing and oral proficiency in the English language. More than 1 year experience.