Job Description

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 the prestigious Dubai International Finance Centre, Four Seasons Hotel DIFC is a boutique-style sanctuary – ideal for business trips and urban getaways. Stylish and filled with art, this intimate address features just 106 accommodations, including 28 suites. With its iconic location, fresh approach to luxury and legendary personalized service, Four Seasons is sure to exceed the high expectations in the ultra-competitive Dubai market. Successful Four Seasons Candidates will be offered once-in-a-lifetime opportunity rich in personal and professional growth. External Facing Job Advertisement What You Will Do • We are looking for talent who will support restaurants and report directly to Executive Chef. • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. • Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. • Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. • Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. • Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. • Work harmoniously and professionally with co-workers and supervisors. • Proven culinary expertise in Mediterranean and French cuisine is essential, with the ability to execute brasserie technique-driven dishes What You Bring • Proven experience as a Senior Sous Chef in a luxury hotel or equivalent setting. • Experience working in multicultural and diverse team environments. • Ability to manage kitchen operations effectively under pressure. • Excellent leadership and communication skills. • Creative approach to menu development and food presentation. • Flexible and adaptable to varying shift patterns and operational demands. What We Offer • Work Authorization. • Competitive tax-free salary and service charge. • Fully furnished apartment at the staff housing. • Medical and life insurance. • Paid annual leave. • Annual flight allowance to home country. • End of service gratuity. • Learning & Development Programs. • Career opportunities and international transfer. • And more... Schedule & Hours • 5 days per week over 48 working hours. Show more Show less

Responsibilities

We are looking for talent who will support restaurants and report directly to Executive Chef.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.

• Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

• Work harmoniously and professionally with co-workers and supervisors.

• Proven culinary expertise in Mediterranean and French cuisine is essential, with the ability to execute brasserie technique-driven dishes

Senior Sous Chef - Mina Brasserie

Job Description

Requirements

Responsibilities

Skills Required

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