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Job Type Full Time Job Location Dubai, UAE Nationality Any Nationality Salary Not Specified Gender Not Specified Arabic Fluency Not Specified Job Function Catering, Food Services & Restaurants Company Industry Travel, Hotel & Tourism What you will do We are looking for talent who will support restaurants and report directly to Executive Chef. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors. Proven culinary expertise in Mediterranean and French cuisine is essential, with the ability to execute brasserie technique-driven dishes. What you bring Proven experience as a Senior Sous Chef in a luxury hotel or equivalent setting. Experience working in multicultural and diverse team environments. Ability to manage kitchen operations effectively under pressure. Excellent leadership and communication skills. Creative approach to menu development and food presentation. Flexible and adaptable to varying shift patterns and operational demands.