Sous Chef

time left to apply End Date: March 31, 2025 (18 days left to apply)

job requisition id REQ10337709

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:

Seaside retreat in the heart of Qatar's capital; experience the completely new Four Seasons Hotel Doha, reimagined with modern grandeur and sparkling with sunlight and sea views. From the elegant lobby to energetic restaurants and lounges, our beachfront urban retreat has been transformed into a vibrant hotspot, while remaining true to our Qatari roots. This stunning urban beachfront retreat opened in April 2005 in the heart of the business district, and has 237 rooms and 20 unbranded townhouses villas, a large Food and Beverage operation with 10 stunning venues including the world's largest Nobu restaurant, significant banquets/outside catering, five pools and a private beach, fitness center, and a spa and wellness center offering guests expansive hydrotherapy facilities including an ice room, colour therapy room, steam room and hydrotherapy pool. The hotel completed a beautiful renovation in 2019 and re-opened in March 2020.

Our Team:

Our team is our greatest asset and the key to our success. We demonstrate our beliefs in the way we treat each other and by the example we set for one another. In all our interactions with our guests, customers, business associates and colleagues, we seek to deal with others, as we would have them deal with us. Our team is built on mutual respect, collaboration, excellent service and passion.

Who We Look For:

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 individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Responsibilities:

• As the Sous Chef, you will play a pivotal role in ensuring the culinary excellence and overall success of Garde Manger Kitchen. You will be responsible for overseeing all aspects of banquet kitchen operations, including menu development, food preparation, team management, and maintaining high standards of food quality and presentation.
• Provides leadership and management for the Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel.
• Effectively plan and develop menus for the hotel catering considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Lead and supervise the culinary team in preparing and executing lunch/dinner following the highest standards.
• Ensure that sanitation standards comply with Four Seasons, local, state and federal regulations, as well as the cleanliness and organization of the kitchen.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Conduct regular performance evaluations, provide feedback, and implement training programs to enhance skills and productivity.
• Maintain a positive work environment, resolving any issues or conflicts that may arise promptly and professionally.
• Conduct regular quality checks on food items, ensuring they meet established standards for taste, texture, and appearance.
• Work closely with front-of-house staff to ensure seamless coordination and presentation of dishes to guests.
• Uphold cleanliness and organization in the kitchen, following best practices for food handling and storage. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines.
• Monitor kitchen equipment for proper functioning, scheduling maintenance and repairs as needed. Stay updated on industry trends, culinary techniques, and best practices to enhance overall kitchen operations.
• Is visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• 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. Is a champion of change and a role model for innovation.
• Works closely with the Director of Culinary and Executive Sous Chef to design creative menus, and other options while ensuring excellent product quality at a fair price.
• Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

Preferred Qualifications and Skills:

• Proven experience in a similar role in 5-star or luxury resorts.
• Culinary degree or equivalent certification from a recognized culinary institution.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent knowledge of culinary techniques, flavor profiles, and menu development.
• Proficient in menu costing, inventory management, and food cost control.
• Up-to-date knowledge of food safety and sanitation regulations.
• Creative and innovative approach to menu creation and presentation.
• Effective communication and organizational skills.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.
• The ideal candidate will have an outgoing personality and a can-do approach to any task

Our Offering:

• Opportunities to build a successful career with global potential
• Unique strong culture - diversity of 50 different nationalities
• Living accommodation in a high quality, well-resourced apartment
• Excellent Training and Development opportunities
• Employee Recognition Programs
• Complimentary nights at FS Hotels Worldwide
• Paid annual home leave tickets
• Complimentary meals in employee restaurants
• Free transportation to work
• Medical coverage

Work Authorization:

Hotel will apply for the work authorization for a successful candidate.

Learn more about employment with Four Seasons:

You could also learn more about employment with Four Seasons via the following channels:

https://www.facebook.com/FourSeasonsJobs

https://www.linkedin.com/company/four-seasons-hotels-and-resorts

http://jobs.fourseasons.com

https://twitter.com/FourSeasonsJob

Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.