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Gender
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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
1. Culinary Operations
Assist the Executive Chef in planning, developing, and executing innovative menus.
Oversee daily food preparation and production across all kitchen sections.
Ensure consistent presentation, portioning, and taste quality of all dishes.
Supervise and participate in cooking to maintain top-quality standards.
2. Team Leadership & Training
Supervise, guide, and motivate kitchen staff, including chefs de partie, commis, and trainees.
Provide on-the-job training to improve culinary skills and food preparation techniques.
Organize shift schedules and allocate tasks efficiently.
Maintain positive teamwork and professional communication.
3. Quality & Hygiene Control
Enforce 5-star hotel food safety and sanitation standards (HACCP or local compliance).
Monitor kitchen cleanliness, equipment maintenance, and inventory rotation.
Inspect ingredients for quality and freshness.
4. Cost & Inventory Management
Assist in managing food cost, wastage, and portion control.
Support inventory planning and ordering supplies while maintaining budget targets.
Maintain accurate records of stock usage and wastage.
5. Coordination & Communication
Collaborate closely with the Executive Chef, F&B team, banquet operations, and service staff.
Help plan and coordinate special events, banquets, and VIP functions.
Ensure smooth communication between kitchen sections to guarantee timely service.
Food & Beverage
The hotel offers three exceptional restaurant venues, collectively offering a seating capacity of 250 guests.
Our event facilities, with a mix of Ballroom and Meeting Rooms offer a remarkable 7,213 square meters (77,640 square feet) of space, making them the perfect choice for a wide range of events.
SPA and Wellness
Nestled within our establishment, our world-class spa offers an array of indulgence across 8 treatment rooms for male guests and 1 treatment room designed exclusively for female guests. This haven of rejuvenation also encompasses high end facilities and a meticulously outfitted fitness center.
Desired Candidate Profile
Educational certificate in Culinary Art
- Talented individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
- supervisory or minimum assistant manager level in Food & Beverage.
- Knowledge of food & beverage food and cost control, and labor control.
- Requires reading, writing and oral proficiency in the English language.
- This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Sous Chef - In Room Dining
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Four Seasons Hotel
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: