Job Opportunities in United Arab Emirates

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:
In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.
About the role
The Sous Chef holds a junior management position within the kitchen department, reporting to the Restaurant Chef.

Plans, organizes, controls and directs the work of employees responsible for preparation of all culinary items while ensuring superior quality and consistency.

What you will do

Main Duties/Description
1. To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the main kitchen.
2. To schedule employees direct reports.
3. To communicate regularly with the Restaurant Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
4. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
5. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
6. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
7. To ensure all equipment is in full working order.
8. To ensure a superior production of international food and other dishes.
9. To ensure an adequate supply of all products prepared on a timely basis.
10. To prepare exciting and appealing room amenity when needed.
11. To establish standard recipes and ensure the compliance with them.
12. To respond properly in any hotel emergency or safety situation.
13. To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Restaurant Chef and Director of Food and Beverage.
14. To have a full working knowledge of halal food, service and preparation.
15. To have full knowledge of Four Seasons Food Standards.
16. To execute Alternative Cuisine and Spa Cuisine.
17. To be certified in Food Service Sanitation as available and to implement protocols.
18. To work closely with all chef’s in relation to the food prepared by your kitchens.
19. To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
20. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
21. Work harmoniously and professionally with co-workers and supervisors.
22. Prepare food items.
23. Assist with set-up and cleaning of operational areas.
24. Complete performance evaluations for managerial and line staff.



Standard Duties:
1) To provide a friendly and professional service that always exceeds guest’s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) Perform other tasks or projects as assigned by the Director of Food & Beverage or Restaurant Chef.
17) Must be able to obtain any required food handling and/or sanitation certifications required.

• Must be able to obtain any required food handling and/or sanitation certifications required

• Proficient in English (speaking, reading, writing)

• Excellent interpersonal, verbal, and written communication skills

• and so much more!