Chef de Cuisine Four Seasons Hotel

Lead and supervise all culinary operations related to In Room Dining service.

Plan, prep, and execute menu items and daily specials in accordance with recipes, plating guides, and presentation standards.

Monitor and maintain cleanliness, sanitation, and organization of work areas and kitchen equipment.

Manage team schedules, daily assignments, and ensure adequate coverage based on business levels.

Conduct briefings with kitchen staff to communicate priorities and ensure clarity of roles.

Ensure compliance with all safety and sanitation regulations.

Oversee inventory control, food cost, waste reduction, and quality assurance.

Collaborate with the Executive Chef on menu planning, sustainability initiatives, and service enhancements.

Uphold and role-model the Four Seasons core values and service standards.

Train and mentor team members to maintain high levels of performance and professionalism.

Support departmental projects, health audits, and special events as required.

High school diploma or equivalent; certification in Culinary Training or Apprenticeship required.

10 years of culinary experience, with at least 3 years in a supervisory role within a luxury hotel or fine dining setting.

Strong leadership, communication, and organizational skills.

Fluency in English (verbal and written); Arabic is a plus.

Certifications: Food Handling, First Aid, CPR, and Sanitation required.

Excellent knowledge of international cuisines, kitchen operations, and menu design.

Proficiency in maintaining food safety, HACCP, and hygiene practices.

Ability to work under pressure, manage multiple priorities, and remain calm in fast-paced environments.

Leadership & People Development

Quality & Standards Excellence

Organization & Time Management

Communication & Teamwork

Guest Experience Focus

Problem Solving & Initiative