Junior Sous Chef - Kigo

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. What You Will Do • Assist in the preparation and execution of seasonal kaiseki menus under the guidance of the Sous Chef and Head Chef • Support daily operations of the Japanese kitchen, including mise en place, food preparation, and plating • Ensure consistency and quality in taste, texture, and presentation of dishes • Maintain kitchen cleanliness and hygiene in compliance with HACCP standards • Supervise and guide demi chefs, commis, and trainees as needed • Collaborate with the culinary team on new menu items and seasonal ingredients • Monitor stock levels, assist in inventory checks, and report requisition needs • Communicate effectively with service staff to ensure smooth food service • Participate in daily briefings and support the team during peak service hours • Uphold a positive kitchen culture focused on learning, respect, and continuous improvement What You Will Bring • Minimum 5 years of experience in Japanese fine dining, including experience with kaiseki or multi-course cuisine • Solid foundation in traditional Japanese cooking techniques and seasonal ingredients • Strong knife skills and an eye for elegant, precise plating • Team-oriented with a proactive and responsible work ethic • Ability to work efficiently in a fast-paced environment • Knowledge of basic food cost management and kitchen procedures • Passion for Japanese culinary arts and eagerness to learn from senior chefs What We Offer • Work Authorization • Competitive tax-free salary and service charge • End of service gratuity • Free dry cleaning for business attire clothes • Meals on Duty • Medical and life insurance • Paid annual leave and public holidays • Flight allowance to home country • Worldwide Complimentary Room Nights with Four Seasons • Growth & Development opportunities • Career advancement and international transfer opportunities • And more... Schedule & Hours • Basically 6 days per week over 48 working hours Show more Show less

Minimum 5 years of experience in Japanese fine dining, including experience with kaiseki or multi-course cuisine. Solid foundation in traditional Japanese cooking techniques and seasonal ingredients. Strong knife skills and an eye for elegant, precise plating. Team-oriented with a proactive and responsible work ethic. Ability to work efficiently in a fast-paced environment. Knowledge of basic food cost management and kitchen procedures. Passion for Japanese culinary arts and eagerness to learn from senior chefs.

Assist in the preparation and execution of seasonal kaiseki menus under the guidance of the Sous Chef and Head Chef; Support daily operations of the Japanese kitchen, including mise en place, food preparation, and plating; Ensure consistency and quality in taste, texture, and presentation of dishes; Maintain kitchen cleanliness and hygiene in compliance with HACCP standards; Supervise and guide demi chefs, commis, and trainees as needed; Collaborate with the culinary team on new menu items and seasonal ingredients; Monitor stock levels, assist in inventory checks, and report requisition needs; Communicate effectively with service staff to ensure smooth food service; Participate in daily briefings and support the team during peak service hours; Uphold a positive kitchen culture focused on learning, respect, and continuous improvement.