Butcher & Still Restaurant Sous Chef

About Four Seasons Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business. About The Role The Butcher & Still Restaurant Sous Chef is the second-in-command in the kitchen and plays a critical role in managing daily operations, maintaining high food quality standards, and supervising all kitchen staff. This position ensures operational efficiency, supports menu development, and upholds hygiene, safety, and organizational standards in alignment with the Restaurant Chef’s vision. What You Will Do Main Duties and Responsibilities •    Oversee daily kitchen operations, ensuring timely and high-quality food preparation. •    Supervise, mentor, and coordinate all kitchen staff, including Chef de Partie and Junior Sous Chef. •    Maintain strict adherence to hygiene, sanitation, and safety standards. •    Assist the Restaurant Chef in menu planning, recipe development, and cost control. •    Manage inventory, food ordering, and supplier coordination. •    Monitor food presentation, portion control, and consistency across all outlets. •    Participate in staff training, performance reviews, and team development. •    Support special events, banquets, and catering functions. •    Perform other tasks as assigned by the Restaurant Chef. What You Bring • A minimum of at least 5 years of experience in the similar role in a luxury brand • Culinary diploma or equivalent professional training is preferred. • Strong leadership, decision-making, and team management skills • Ability to manage, mentor, and develop junior staff effectively. • Excellent organizational, communication, and problem-solving abilities. • In-depth knowledge of cooking techniques, kitchen operations, and menu planning. • Understanding of hygiene, sanitation, and safety regulations in a professional kitchen. • Creativity, attention to detail, and commitment to high food standards. • Proficient in English (speaking, reading, writing) • Excellent interpersonal, verbal, and written communication skills What We Offer •    Competitive Salary, wages, and a comprehensive benefits package •    Excellent Training and Development opportunities •    Complimentary Accommodation at other Four Seasons Hotels and Resort •    Complimentary Dry Cleaning for Employee Uniforms •    Complimentary Employee Meals! •    and so much more! Schedule and hours •    This is a full-time role Show more Show less

A minimum of at least 5 years of experience in a similar role in a luxury brand. Culinary diploma or equivalent professional training is preferred. Strong leadership, decision-making, and team management skills. Ability to manage, mentor, and develop junior staff effectively. Excellent organizational, communication, and problem-solving abilities. In-depth knowledge of cooking techniques, kitchen operations, and menu planning. Understanding of hygiene, sanitation, and safety regulations in a professional kitchen. Creativity, attention to detail, and commitment to high food standards. Proficient in English (speaking, reading, writing). Excellent interpersonal, verbal, and written communication skills.

Oversee daily kitchen operations, ensuring timely and high-quality food preparation. Supervise, mentor, and coordinate all kitchen staff, including Chef de Partie and Junior Sous Chef. Maintain strict adherence to hygiene, sanitation, and safety standards. Assist the Restaurant Chef in menu planning, recipe development, and cost control. Manage inventory, food ordering, and supplier coordination. Monitor food presentation, portion control, and consistency across all outlets. Participate in staff training, performance reviews, and team development. Support special events, banquets, and catering functions. Perform other tasks as assigned by the Restaurant Chef.