Butcher & Still 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: 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 Kitchen Junior Sous Chef supports the Restaurant Chef and Sous Chef in the overall management of kitchen operations. This role ensures the highest standards of food preparation, presentation, and service while supervising kitchen staff, maintaining efficiency, and assisting with menu planning and quality control. What you will do Main Duties and Responsibilities • Assist the Sous Chef in managing daily kitchen operations across all sections. • Supervise and coordinate the activities of Chef de Partie and junior kitchen staff. • Ensure compliance with hygiene, sanitation, and safety standards. • Support menu development, food costing, and inventory management. • Monitor food quality and consistency across all sections. • Train, mentor, and motivate kitchen staff to maintain high performance. • Assist in planning and executing special events, banquets, and functions. • Perform other tasks as assigned by the Sous Chef or Executive 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, organizational, and communication skills. • In-depth knowledge of cooking techniques, kitchen operations, and menu planning. • Ability to manage, mentor, and develop junior staff effectively. • 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 the similar role in a luxury brand. Culinary diploma or equivalent professional training is preferred. Strong leadership, organizational, and communication skills. In-depth knowledge of cooking techniques, kitchen operations, and menu planning. Ability to manage, mentor, and develop junior staff effectively. 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.

Assist the Sous Chef in managing daily kitchen operations across all sections. Supervise and coordinate the activities of Chef de Partie and junior kitchen staff. Ensure compliance with hygiene, sanitation, and safety standards. Support menu development, food costing, and inventory management. Monitor food quality and consistency across all sections. Train, mentor, and motivate kitchen staff to maintain high performance. Assist in planning and executing special events, banquets, and functions. Perform other tasks as assigned by the Sous Chef or Executive Chef.