Sous Chef

Four Seasons is hiring! The Sous Chef is responsible for supporting the Executive Chef in the overall management and operation of the kitchen. This role ensures the consistent delivery of high-quality food, maintains operational efficiency, and upholds the highest standards of food safety, hygiene, and guest satisfaction. The Sous Chef also plays a key leadership role in training, mentoring, and supervising kitchen staff.

Key Responsibilities

• Assist the Executive Chef with the daily management of kitchen operations.
• Oversee food preparation and production to ensure consistency, quality, and presentation standards are met.
• Supervise and coordinate kitchen staff during service periods.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Monitor stock levels and assist with inventory management, ordering, and cost control.
• Support menu development and the implementation of seasonal offerings.
• Train, mentor, and motivate team members to achieve operational excellence.
• Ensure all dishes are prepared according to established recipes and standards.
• Maintain a clean, organized, and efficient work environment.
• Assist with scheduling, performance management, and team development initiatives.
• Work collaboratively with other departments to deliver exceptional guest experiences.
• Address operational challenges promptly and effectively during service.

Minimum Requirements

• Culinary qualification from a recognized institution.
• Previous experience in a supervisory culinary role, preferably as a Junior Sous Chef or Sous Chef.
• Strong knowledge of kitchen operations, food preparation techniques, and food safety standards.
• Experience in a luxury hotel, fine dining, or high-volume kitchen environment is advantageous.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Passion for hospitality and delivering exceptional guest experiences.

Key Competencies

• Leadership and team development
• Attention to detail
• Time management
• Problem-solving ability
• Food quality and presentation excellence
• Cost and inventory management
• Adaptability and resilience
• Customer-focused approach

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