Four Seasons
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 • Prepare and present kaiseki-style dishes with attention to taste, seasonality, presentation, and portion control • Assist in creating seasonal menus and course progression based on traditional kaiseki principles • Support daily kitchen operations, including mise en place, food prep, and timely service • Ensure proper setup and cleanliness of the Japanese section throughout the shift • Maintain food safety and hygiene practices as per HACCP standards • Train and guide junior chefs in Japanese cooking techniques and kitchen discipline • Communicate effectively with service team to coordinate timing and guest experience • Monitor stock levels, report shortages, and ensure proper storage of ingredients • Participate in daily briefings and team meetings • Maintain a clean, tidy, and organized work area and uphold personal grooming standards What You Will Bring • Minimum 5 years of experience in Japanese fine dining, especially in kaiseki cuisine • Solid understanding of kaiseki philosophy, structure, and seasonal ingredients • Excellent knife skills and mastery of Japanese cooking techniques • Commitment to food quality, consistency, and artistic presentation • Strong communication, teamwork, and mentoring skills • Flexibility and willingness to support the broader kitchen team • Culinary degree or formal training in Japanese cuisine is a plus 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, especially in kaiseki cuisine. Solid understanding of kaiseki philosophy, structure, and seasonal ingredients. Excellent knife skills and mastery of Japanese cooking techniques. Commitment to food quality, consistency, and artistic presentation. Strong communication, teamwork, and mentoring skills. Flexibility and willingness to support the broader kitchen team. Culinary degree or formal training in Japanese cuisine is a plus.
Prepare and present kaiseki-style dishes with attention to taste, seasonality, presentation, and portion control. Assist in creating seasonal menus and course progression based on traditional kaiseki principles. Support daily kitchen operations, including mise en place, food prep, and timely service. Ensure proper setup and cleanliness of the Japanese section throughout the shift. Maintain food safety and hygiene practices as per HACCP standards. Train and guide junior chefs in Japanese cooking techniques and kitchen discipline. Communicate effectively with service team to coordinate timing and guest experience. Monitor stock levels, report shortages, and ensure proper storage of ingredients. Participate in daily briefings and team meetings. Maintain a clean, tidy, and organized work area and uphold personal grooming standards.
AED 12,000 – 18,000/mo