Sous Chef - 1
Four Seasons Hotels
Dubai at DIFC
منذ 5 يوم

About Four Seasons Hotel DIFC

In the prestigious Dubai International Finance Centre, Four Seasons Hotel DIFC is a boutique-style sanctuary ideal for business trips and urban getaways.

Stylish and filled with art, this intimate address features just 106 accommodations, including 28 suites. With its iconic location, fresh approach to luxury and legendary personalized service, Four Seasons is sure to exceed the high expectations in the ultra-competitive Dubai market.

Successful Four Seasons Candidates will be offered once-in-a-lifetime opportunity rich in personal and professional growth.

Join our Team

Work with a team that boasts of employee diversity of 36+ nationalities and which is built on mutual respect, collaboration, excellent service.

Four Seasons provides employees with the same level of care that we expect to be shared with our guests.

Four Seasons have been ranked in FORTUNE Magazine's 100 best companies to work for since 1998.

Responsibility :

To supervise the kitchen brigade to ensure the smooth running of the department.

To control the quality and presentation of all food served for all meal periods in all the food and beverage outlets.

To control the quality and presentation standards for all outlets.

To control and frequent quality check the Staff Restaurant (mise-en-place, ordering and quality of food).

To communicate effectively with staff and ensure they are fully briefed at all times.

To supervise and carry out refresher training on an on-going basis.

To supervise and maintain the highest standards of cleanliness in the kitchen.

To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.

To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety HACCP.

To ensure daily communication with the Restaurant, Bar Banqueting, Room Service, Stewarding and Purchasing Managers.

To ensure Kitchen morale is high and teamwork is evident at all times.

To control food cost through careful purchasing, portion control and supervision of wastage.

Ensure that the highest quality of food product that is delivered to the hotel from our suppliers is of the highest seasonal quality being purchased and adhere to a zero tolerance of substandard product.

Be aware of new trends and present new ideas for product enhancement.

To carry out the costing of recipes as and when required.

To make out the dairy and market list.

To draw up staff rotas as and when required.

Ensuring appraisals are done and providing the feedback to the culinary team when appraisals are taken place.

Be responsible for training, including the Standards Training Manual and keep it up to date and follow up on the training.

To control the ordering of all the dry stores goods.

To control the maintenance of all kitchen equipment, liaising closely with the Engineering Manager and Engineering Supervisor.

To participate in the recruitment and selection of staff.

To liaise with the Executive Sous Chef on new menus, new ideas to continually evolve and enhance the product offerings in all Food and Beverage outlets.

To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.

To ensure the Kitchen is in compliance with the HACCP practises at all times.

To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.

To assist with any other duties as assigned by the Executive Sous Chef.


College degree preferably specializing in hotel / restaurant management or culinary arts, or equivalent experience is required.

Two to three years previous experience in culinary / food & beverage, supervisory or assistant manager positions.

Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.

Requires ability to operate computer equipment and other food & beverage computer systems.

Requires the ability to operate and utilize culinary production equipment and tools.

Requires reading, writing and oral proficiency in the English language.

What do we offer

Tax free Salary, Service charge, complimentary full board living accommodation in a high quality, well-resourced staff housing, paid home leave tickets, vibrant social and sporting events, free transportation to and from work, end of Service Gratuity, excellent Learning & Development Programmes, Vibrant fitness facilities including Swimming Pool and many more.

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