Chef de Cuisine Employee Dining Four Seasons Hotel

Qualifications & Experience

• High school diploma or equivalent; vocational training certificate preferred

• Culinary certification or formal apprenticeship required

• 4 5 years of experience in a similar role within a 5-star hotel or luxury resort

• Experience managing large, multicultural culinary teams

• International exposure highly desirable

• Fluency in English and Arabic (verbal and written)

• Strong knowledge of food cost control, high-volume production, and kitchen sanitation standards

• Proficient in Microsoft Office and kitchen inventory software

• Certifications in Food Handling, First Aid, and CPR

Key Responsibilities

Culinary Leadership

• Plan, develop, and execute rotating menus for staff dining, ensuring variety, nutrition, and high-quality standards

• Lead and inspire a multicultural kitchen brigade, from Sous Chefs to Commis

• Maintain daily communication with the Executive Sous Chef and Director of People & Culture regarding staffing needs and team satisfaction

• Ensure that recipes are executed to standard, documented, and adjusted for volume

• Maintain freshness, creativity, and consistency in food preparation using both local and imported ingredients

• Support sustainability efforts through waste reduction, efficient food usage, and responsible sourcing

Operational Excellence

• Oversee kitchen operations during all service periods, including food prep, line service, and sanitation

• Monitor kitchen cleanliness, food safety practices, and personal hygiene of staff

• Coordinate daily team briefings, task assignments, and production schedules

• Maintain updated recipe cards, plating guides, and photographs for consistency

• Conduct daily inspections of equipment, storage areas, workstations, and refrigerators

• Work closely with Engineering and Stewarding for maintenance and cleanliness standards

Inventory & Cost Control

• Review daily food requisitions and manage inventory levels with cost efficiency

• Work with Purchasing to ensure timely and high-quality ingredient deliveries

• Minimize food waste through accurate forecasting and effective inventory use

• Review daily sales and food cost reports and address discrepancies with the Finance team

Team Management

• Ensure adequate team coverage through effective scheduling and break rotations

• Conduct training and performance evaluations; provide feedback and coaching

• Interview new team members and support onboarding in alignment with People & Culture

• Promote a culture of positivity, accountability, and continuous improvement

• Monitor leave schedules and ensure team members take vacations within policy timelines

Guest & Team Engagement

• Anticipate needs and feedback from team members using the Employee Dining facilities

• Foster warm and respectful interactions with staff guests and contribute to high morale

• Engage in cross-departmental collaboration to support events or operational needs

• Regularly review feedback, analyze trends, and adjust menus or service accordingly

Physical & Environmental Requirements

Physical Demands

• Standing for extended periods (often at stove or prep stations)

• Lifting 20 30 kg pots and boxes; repetitive chopping and stirring motions

• Forward bending, reaching, and fine motor use of utensils

• Exposure to high heat from stoves, ovens, and grills

Environmental Factors

• Fast-paced, high-volume kitchen environment

• Continuous exposure to hot surfaces, moisture, and cleaning chemicals

• Sensory awareness is crucial to ensure safety and food quality

Secondary Responsibilities

• Attend all relevant daily briefings, BEO reviews, and F&B meetings

• Participate in off-site events, special occasions, and catering support as required

• Handle administrative duties including shift reports, email correspondence, and logbooks

Core Competencies

• Leadership & Team Development

• Operational Efficiency

• Menu Planning & Culinary Innovation

• Guest & Employee Experience Orientation

• Communication & Collaboration

• Food Safety & Hygiene Compliance

• Sustainability Awareness