ESSENTIAL FUNCTIONS

Leadership & People Development (Start with the Heart / Elevate Your Craft)

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure Four Seasons standards are consistently met.
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback (formal and informal).
• Build a culture of warmth, care, and collaboration—living the Golden Rule in all interactions with guests and colleagues.
• Maintain organized administration of departmental records, including rosters, leave planning, onboarding, and employee documentation.
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings to ensure alignment and clear communication.

Culinary Operations & Quality Management (Elevate Your Craft / Be You)

• Assist in planning and developing menus for all outlets, ensuring creativity, seasonality, and consistency in all food offerings.
• Oversee proper preparation, production, and presentation of all dishes, ensuring compliance with Four Seasons standards.
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications.
• Uphold the highest levels of sanitation, cleanliness, and food safety in accordance with Four Seasons guidelines and local regulations.
• Ensure all culinary tools, equipment, and workspaces are properly maintained, sanitized, and adequately stocked.
• Monitor and review operating procedures and standards, ensuring food preparation excellence and continuous improvement.

Financial Management & Efficiency (Lead with Purpose)

• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing.
• Identify opportunities for cost efficiency without compromising quality, guest experience, or colleague engagement.
• Ensure accurate administration of food cost, waste control, and procurement processes through collaboration with Purchasing and Finance.

Communication & Coordination (Be You / Start with the Heart)

• Communicate clearly with employees and managers to ensure operational needs are met and service delivery flows seamlessly between departments.
• Actively participate in cross-department meetings, supporting communication between Culinary, F&B, Purchasing, Stewarding, P&C, Engineering, and other divisions.
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders.

Compliance & Safety

• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct.
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed by all kitchen staff.
• Promote a safe working environment by regularly reviewing risk assessments and ensuring proper use of PPE and equipment.

Education

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred.
• Equivalent professional experience will be considered.

Experience

• Minimum of 2–5 years of culinary management experience at the department head or senior sous chef level in luxury hotels or high-end dining environments.
• Experience in remote or resort destinations is an added advantage.

Skills & Abilities

• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems.
• Ability to lead, motivate, and develop diverse teams in a multicultural environment.
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet).
• Excellent communication skills with strong command of spoken and written English.
• Advanced technical skills in culinary production, kitchen organization, and high-volume service.

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure Four Seasons standards are consistently met.
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback (formal and informal).
• Build a culture of warmth, care, and collaboration—living the Golden Rule in all interactions with guests and colleagues.
• Maintain organized administration of departmental records, including rosters, leave planning, onboarding, and employee documentation.
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings to ensure alignment and clear communication.
• Assist in planning and developing menus for all outlets, ensuring creativity, seasonality, and consistency in all food offerings.
• Oversee proper preparation, production, and presentation of all dishes, ensuring compliance with Four Seasons standards.
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications.
• Uphold the highest levels of sanitation, cleanliness, and food safety in accordance with Four Seasons guidelines and local regulations.
• Ensure all culinary tools, equipment, and workspaces are properly maintained, sanitized, and adequately stocked.
• Monitor and review operating procedures and standards, ensuring food preparation excellence and continuous improvement.
• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing.
• Identify opportunities for cost efficiency without compromising quality, guest experience, or colleague engagement.
• Ensure accurate administration of food cost, waste control, and procurement processes through collaboration with Purchasing and Finance.
• Communicate clearly with employees and managers to ensure operational needs are met and service delivery flows seamlessly between departments.
• Actively participate in cross-department meetings, supporting communication between Culinary, F&B, Purchasing, Stewarding, P&C, Engineering, and other divisions.
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders.
• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct.
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed by all kitchen staff.
• Promote a safe working environment by regularly reviewing risk assessments and ensuring proper use of PPE and equipment.

• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems.
• Ability to lead, motivate, and develop diverse teams in a multicultural environment.
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet).
• Excellent communication skills with strong command of spoken and written English.
• Advanced technical skills in culinary production, kitchen organization, and high-volume service.

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred.
• Equivalent professional experience will be considered.
• Minimum of 2–5 years of culinary management experience at the department head or senior sous chef level in luxury hotels or high-end dining environments.
• Experience in remote or resort destinations is an added advantage.