Job Description

Job Details
What You Will Do
Lead and manage kitchen staff, fostering a positive and efficient work environment.
Develop and execute innovative, high-quality menus for room service and pool/beach areas.
Maintain strict adherence to food safety, hygiene, and sanitation standards.
Monitor inventory, ordering supplies, and managing food costs to meet budget goals.
Train and develop staff on cooking techniques, food presentation, and kitchen procedures.
Develop and implement strategies to enhance service quality and drive continuous improvement within the kitchen team.
Oversee staff scheduling to ensure adequate coverage and efficient use of resources.
Participate in regular meetings with senior management to discuss performance, guest feedback, and potential areas of improvement.
Ensure consistency in food quality and presentation, reflecting the hotel's luxury standards.
Monitor industry trends and incorporate them into culinary offerings to maintain competitiveness and innovation in the market.
Company Description
Four Seasons Hotels and Resorts opened its first hotel in 1961, and since that time has been dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. Currently operating more than 120 hotels and resorts, and more than 50 residential properties in major city centers and resort destinations in 47 countries, and with more than 50 projects under planning or development, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.

Skills Required