Chef de Cuisine Four Seasons Hotel

What you will do

• Lead and manage the kitchen operations of a signature restaurant, ensuring culinary excellence and consistency.
• Plan, organize, and oversee daily food preparation, presentation, and quality control.
• Develop and implement operational systems to streamline kitchen processes and manage inventory effectively.
• Collaborate with the Restaurant Manager and service team to coordinate seamless front- and back-of-house service.
• Ensure compliance with all health, hygiene, and safety regulations.
• Train, mentor, and inspire kitchen staff to maintain high performance, consistency, and team morale.
• Manage cost control and kitchen budgeting while upholding food quality and presentation standards.
• Support the coordination of special events, functions, and seasonal menu development within the restaurant.

What you bring

• Degree in Hotel/Restaurant Management, Culinary Arts, or equivalent work experience.
• 2 3 years of experience as a Chef de Cuisine or strong Sous Chef in a specialty restaurant within a luxury hotel or fine dining setting.
• Strong leadership and kitchen management skills.
• Fluent in English, both written and spoken.
• Proficient in kitchen systems and basic computer operations.

What we offer

• Competitive salary in a tax-free environment
• Housing Provided by the hotel.
• Transportation Provided by the hotel.
• 30 days vacation annually
• 10 public holidays per year
• Paid home leave tickets
• Complimentary employee meals
• Medical and life insurance
• Laundry/dry cleaning for work attire
• Employee Assistance Program
• Complimentary stays at Four Seasons Hotels & Resorts worldwide
• Growth and development opportunities