Executive Sous Chef at Four Seasons Hotels Limited - Turkey

, Outer Islands, Seychelles -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Planning, Food Cost Management, Talent Management, Hygiene and Sanitation, Budgeting, Inventory Control, Banqueting, Luxury Resort Operations, Staff Development

Industry

Hospitality

Description

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: Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold. Just a 35-minute flight southwest of Mahé, the Four Seasons Resort Seychelles at Desroches Island is the only resort on this remarkably spacious island, encompassing 402 hectares and edged by 14 kilometres of white-sand beaches. Here guests can discover the feeling of becoming a true castaway whilst exploring a world of untouched nature. The resort’s 40 luxury accommodations are nestled among the south-westerly coastlines and each with their own pool and ocean view, while the 31 Residence Villas are impressive for larger families, social groups and lavish entertaining. The Resort offers relaxed all day menus served at The Bar or Claudine restaurant, and a contemporary fusion menu at The Lighthouse signature restaurant. And at The Circle of Connection Spa, guests can enjoy a haven of wholeness where self, senses, and surroundings unite in infinite oneness. The Role of Executive Sous Chef: We currently have an opportunity for a talented and creative Executive Sous Chef to join our team. Reporting into the Executive Chef, you will assist in leading the daily operation of the culinary team which includes 3 Restaurants and Bars, Beach Club Operations, Banqueting, 24 Hour Room Service and our Employee Restaurant. Responsibilities will include selection, talent management and development of our culinary team, planning and developing menus, food costs, banquet events, hygiene and sanitation, effective planning, budgeting and purchasing decisions, policy making and inventory control, and ensuring our guests feel receive the highest levels of service excellence consistently. Our Ideal Executive Sous Chef candidate will have: Will have a special talent and passion for ensuring you and your team deliver the highest of culinary standards consistently and ensuring that our food offering is at the center of our guest experience. You should have a wealth of culinary experience in luxury resorts, a desire to focus on the development of our team and a creative flair; bringing your personal touch and energy to all our food and beverage experiences Four Seasons Hotels and Resorts 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. We look for talent who share the Golden Rule – people who, by nature, believe in treating others as we would have them treat us. As Four Seasons works towards phenomenal growth in the next decade, our most valuable partners continue to be our talent, with whom we have a strong relationship based on the Golden Rule. This relationship is made tangible by the awards received year after year by Four Seasons on a corporate level, as well as by our hotels, resorts and residences around the world, making us an undisputed “employer of choice.” 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.

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Responsibilities

Assist the Executive Chef in leading daily culinary operations across multiple restaurants, bars, and room service. Manage talent development, menu planning, budgeting, and ensure consistent luxury service standards.