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: In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island \xe2\x80\x93 Abu Dhabi\xe2\x80\x99s business and lifestyle destination \xe2\x80\x93 Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi\xe2\x80\x99s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites \xe2\x80\x93 all with water views. With six creative restaurants and lounges, this is Al Maryah Island\xe2\x80\x99s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest\xe2\x80\x99s unique personal needs \xe2\x80\x93 whether the goal is relaxing on vacation or staying efficient for business.

About the role

Plan, organize, control and direct the work of employees responsible for preparation of all culinary items while ensuring superior quality and consistency.

What you will do

Main Duties/Description:

1. To schedule employees in the absence of the Sous Chef.
2. To communicate regularly with the Sous Chef to achieve an excellent rapport throughout the food production.
3. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
4. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
5. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
6. To ensure all equipment is in full working order.
7. To ensure a superior production of food.
8. To ensure an adequate supply of all products prepared on a timely basis.
9. To prepare exciting and appealing room amenity when needed.
10. To establish standard recipes and ensure the compliance with them.
11. To respond properly in any hotel emergency or safety situation.
12. To have a full working knowledge of halal food, service and preparation.
13. To have full knowledge of Four Seasons Food Standards.
14. To execute Alternative Cuisine and Spa Cuisine.
15. To be certified in Food Service Sanitation.
16. To assist the Sous Chef with the planning and implementation of menus and food promotions.
17. To search for new available products in the market.
18. To examine goods up on receiving for quality and quantity.
19. To control the Kitchen outlet and ensuring the employees follow standard recipes and methods of preparation.
20. To inform the Sous Chef immediately of Supplier delivering unacceptable products.
21. To total knowledge & understanding of Food Preparation Standard & Procedure.
22. To ensure personal hygiene, and grooming standards of the kitchen staff is followed.
23. The Junior Sous Chef is responsible for the purchase of food in absence of the Sous Chef. In cooperation with the Purchasing Manager, she/he assures the best quality for the best price.
24. To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.
25. To inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
26. To provide ongoing advice and support to staff under your supervision.
27. To work closely with all chef\xe2\x80\x99s in relation to the food.
28. To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
29. Comply with Four Seasons\xe2\x80\x99 Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
30. Work harmoniously and professionally with co-workers and supervisors.
31. Prepare food items.
32. Assist with set-up and cleaning of operational areas.
33. Complete performance evaluations for managerial and line staff.

Standard Duties:

1) To provide a friendly and professional service that always exceeds guest\xe2\x80\x99s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel\'s employee handbook and have an understanding of and adhere to the hotel\'s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) Perform other tasks or projects as assigned by the Director of Food & Beverage or Executive Chef.
17) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.

What you bring:

• A minimum of at least 2 to 3 years of experience in the similar role in a luxury brand

• Proficient in English (speaking, reading, writing)

• Excellent interpersonal, verbal, and written communication skills

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals

• and so much more!

Four Seasons Hotels