Job Description

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.

Our family members are masters at their crafts - a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.

About Four Seasons:

Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 127 hotels and private residences in major city centers and resort destination in 47 countries, and with more than 60 projects in development, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.

As the leader in branded residences since 1982, Four Seasons currently operate 38 residential properties around the world and 80% of the projects in our pipeline contain a residential component.

Main Duties & Responsibilities:

Manage and supervise the Kitchen team in accordance with Four Seasons core and culture standards and local operating criteria at all times.

Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter departmental cooperation.

Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary.

Take a lead in all facets of Training activities in the Preparation Department.

Drive quality standards for all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standard recipes are followed strictly.

Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity. Assist the Executive Sous Chef in the development of creative menus and implementation of promotions in keeping with seasonality and restaurant concepts.

Must be "hands on" and able to practice and demonstrate excellent technical kitchen skills. Lead in the execution of special culinary events.

Requisition all food items needed daily from the food storeroom in concert with all cooks. Supervise all employees during the setup, service and breakdown for each meal period.

Verify the taste and presentation of produced food prior to meal periods. Follow all control and key procedures.

Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets. Expedite orders on the line. Inspect and supervise the sanitation and maintenance of equipment.

Ensure that proper work orders are made to repair Kitchen equipment.

Control labor and food costs. Ensure training is occurring on an ongoing basis with all employees. Maintain discipline and motivation for employees.

Perform daily storeroom inspections of all walk in refrigerators to ensure that proper rotation of food is done. Review the quality of goods received. Review the refrigeration areas of the pastry/bakery and store rooms to ensure the proper usage of merchandise. Inform and keep the Executive Sous chef and Restaurant Chef up to date on problems and irregularities and recommends courses of action. Ensure kitchen employees are storing foods properly.

Monitor and control the labor utilized to produce a quality product while adhering to labor standards

Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.

Assist in the development of a safe and clean working environment. Participate in the scheduling and performance evaluation of kitchen employees.

Attend all the requires meetings BEO, internal weekly meetings

Candidates must have a firm knowledge of the local market and speak and write fluent in English. Must have the right to work in Kuwait.

What You Will Bring:

The Four Seasons Hotel Kuwait is looking for Jr. Sous Chef for the Candidates with passion for excellence, expertise in hospitality operations and proven leadership. As the member of the Kitchen, the Jr. Sous Chef works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation.

The ideal candidate brings forward creativity and innovative ideas, an inspire mentor to the team

The candidates must have a great cooking, organizational skills, good business acumen, a strong work ethic and people-management and facilitation skills.

Requirements:

Ideally have a culinary diploma / degree.

Minimum of three years' experience working in a similar position in an Italian Restaurant in five star hotels.

Fluent level of English both written and spoken.

The benefits offered by Four Seasons Hotel Kuwait:

Full board one bedroom accommodation in a high quality, well-resourced accommodation

Complimentary nights at FS Hotels worldwide

Regular social and sporting events

Paid home leave tickets

Quality employee meals

Free transportation to and from work

Full medical coverage

Work Authorization

Hotel will apply for the work authorization for the successful candidate

We look forward to receiving your application!