Junior 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: A resort-like sanctuary in Kuwait’s heart. Discover a modern urban sanctuary in the heart of Kuwait City: a contemporary curation of Middle Eastern architecture, dazzling art and resort-like spaciousness, where striking sculptures seamlessly merge with traditional design. In this enclave of wonder – the first and only hotel in Kuwait to receive the prestigious Forbes Five-Star rating – you’ll find soaring rooftop restaurants, leisure facilities and the city’s largest guest rooms. Catch up with friends in the chic surrounds of Al Soor (known as La Chocolaterie of Kuwait), relax in air-conditioned cabanas by the infinity pool, ascend to a buzzing rooftop and wander the lush adjacent parkland. And with the city’s malls and souks within a few minutes’ drive, you can experience all the spoils of the city without spoiling your precious relaxation time. What You Will Do • Manage and supervise the Kitchen team in accordance with Four Seasons core and culture standards and local operating criteria at all times. • Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter departmental cooperation. • Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary. • Take a lead in all facets of Training activities in the Preparation Department. • Drive quality standards for all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standard recipes are followed strictly. • Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity. Assist the Executive Sous Chef in the development of creative menus and implementation of promotions in keeping with seasonality and restaurant concepts. • Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. Lead in the execution of special culinary events. • Requisition all food items needed daily from the food storeroom in concert with all cooks. Supervise all employees during the setup, service and breakdown for each meal period. • Verify the taste and presentation of produced food prior to meal periods. Follow all control and key procedures. • Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets. Expedite orders on the line. Inspect and supervise the sanitation and maintenance of equipment. What You Bring • Minimum of three years’ experience working in a similar position in an Arabic Cuisine Restaurant. • Ability to work well under pressure. • Works well in a team environment ability to work effectively under pressure. • Be thorough and pay attention to detail. • Excellent verbal communication skills in English and Arabic. What We Offer • Full board one bedroom accommodation in a high quality, well-resourced compound. • Complimentary nights at FS Hotels worldwide. • Regular social and sporting events. • Paid home leave tickets. • Quality employee meals. • Transportation to and from work. • Free Wi-Fi in accommodation and employee transportation buses. Work Authorization Hotel will apply for the work authorization for the successful candidate We look forward to receiving your application! Show more Show less

Minimum of three years’ experience working in a similar position in an Arabic Cuisine Restaurant. Ability to work well under pressure. Works well in a team environment ability to work effectively under pressure. Be thorough and pay attention to detail. Excellent verbal communication skills in English and Arabic.

Manage and supervise the Kitchen team in accordance with Four Seasons core and culture standards and local operating criteria at all times. Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter departmental cooperation. Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary. Take a lead in all facets of Training activities in the Preparation Department. Drive quality standards for all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standard recipes are followed strictly. Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity. Assist the Executive Sous Chef in the development of creative menus and implementation of promotions in keeping with seasonality and restaurant concepts. Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. Lead in the execution of special culinary events. Requisition all food items needed daily from the food storeroom in concert with all cooks. Supervise all employees during the setup, service and breakdown for each meal period. Verify the taste and presentation of produced food prior to meal periods. Follow all control and key procedures. Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets. Expedite orders on the line. Inspect and supervise the sanitation and maintenance of equipment.