SENIOR SOUS CHEF
Descripción de la oferta de empleo
The role supports the Executive Chef in strategic planning, team development, menu innovation, cost control, and maintaining safety and hygiene standards in line with Four Seasons’ service excellence.
Principal Responsibilities & Essential Functions Operational Leadership Oversees daily kitchen operations across multiple outlets or sections.
Manages workflow, quality, and staffing.
Food Quality & Execution Ensures consistent food preparation, taste, and presentation meet Four Seasons standards.
Conducts regular tastings.
Staff Management & Training Supervises, schedules, and develops kitchen staff.
Provides ongoing training and coaching to junior chefs.
Menu Development & Creativity Collaborates with Executive Chef to design and refine seasonal menus, special events, and banquet offerings.
Inventory & Cost Management Manages inventory levels, ordering, waste reduction, and cost control in alignment with budget goals.
Hygiene & Safety Compliance Enforces HACCP and food safety protocols.
Ensures cleanliness and compliance in all kitchen areas.
Administrative Duties Handles documentation such as checklists, shift logs, staff performance evaluations, and vendor liaison.
Supportive Functions • Acts as the in-charge during the absence of the Executive Chef or Executive Senior Sous Chef.
• Supports planning and execution of VIP events, weddings, and high-profile banquets.
• Works cross-functionally with F&B, Purchasing, and Stewarding departments.
• Participates in food tastings, kitchen walk-throughs, and departmental meetings.
• Assists in managing vendor relations and quality checks on incoming goods.
Working Hours and Availability This is a managerial position, and a minimum of 45 working hours per week is required, with two full days off per week.
However, flexibility is expected, and the Senior Sous Chef must be present during the busiest and most critical service periods, including weekends, holidays, and special events.
Commitment to supporting the team during peak operations is essential to maintaining the high standards of guest experience and team performance expected at Four Seasons.
Physical Requirements • Must be able to stand and walk for extended periods (up to hours per day).
• Ability to lift, carry, and transport up to 30 kg.
• Manual dexterity for precise knife skills and equipment operation.
• Capable of working in hot, humid, and high-pressure kitchen environments.
• Frequent bending, reaching, and overhea
Detalles de la oferta
- Four Seasons Mauritius
- En toda España
- Sin especificar - Sin especificar
- Sin especificar
- 03/07/2025
- 06/01/2026
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