Junior Sous Chef (Garde Manger & Sushi) at Four Seasons Hotels Limited - Turkey

, Malé Atoll, Maldives -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

0.0

Posted On

04 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Yes

Skills

Japanese Cuisine, Sushi Preparation, Sashimi Preparation, Kitchen Management, Food Safety, Menu Development, Leadership, Food Presentation, Inventory Management, Staff Training, Budgeting, English Communication

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: The Four Seasons Resort Maldives at Kuda Huraa prides itself on the commitment to the Golden Rule philosophy “Treat Others as you wish to be treated” and strives to provide the best possible experience for both our guests and employees. Due to the importance that we place on our employees’ well-being, The Four Seasons has been listed in the FORTUNE Magazine as one of the “100 Best Companies to Work For” rankings ever since 1998. The Four Seasons Resort Maldives at Kuda Huraa is a colorful Garden Island with all the charm and intimacy of a traditional Maldivian Village. Located just 25 minutes by speedboat from the airport, the island’s accommodations, restaurants and recreational facilities are all close at hand, arranged around a beautiful central promenade lined with borders of bougainvillea, frangipani and hibiscus flowers. The Four Seasons Resort Maldives at Kuda Huraa is seeking a Junior Sous Chef (Garde Manger & Sushi) who shares our passion for excellence and our commitment to creating unforgettable guest experiences. In this role, you will contribute to the culinary artistry that defines our award‑winning resort, working within a diverse and dynamic team dedicated to the highest standards of quality and service. You will support daily kitchen operations, ensure exceptional food presentation, and uphold the resort’s reputation for outstanding hospitality. This position reports to the Executive Chef. A Maldivian work permit will be provided by the resort if required. What You Will Do: Maintain an organized, efficient department while ensuring strong collaboration with other teams. Uphold high standards of food quality, presentation, consistency, and adherence to recipes. Contribute to menu development and creation of new dishes. Ensure strict compliance with food safety, hygiene, and sanitation standards. Monitor ingredient quality, assist with purchasing and receiving, and oversee proper storage and rotation. Deliver warm, professional guest interactions and create memorable dining experiences. Conduct daily briefings and participate in departmental meetings when required. Provide fair, regular performance feedback and act as a hands‑on leader during peak periods. Maintain a clean, safe workspace and ensure equipment is properly maintained. Oversee service readiness, including pre‑ and post‑service checks and team grooming standards. Accommodate guest preferences and special requests with attention and care. Participate actively in training, development initiatives, and hygiene inspections. Assist with departmental planning, forecasting, and budgeting; represent the Department Head in their absence. Support and motivate the culinary team, lead by example, and promote continuous learning and improvement. Assist in developing employees through coaching, training, and fostering a culture aligned with company values. Perform additional duties as assigned. What you bring: 2–3 years of supervisory experience in a luxury 5‑star hotel or resort kitchen environment. Strong technical expertise in Japanese cuisine, with solid knowledge of Japanese products. 2-3 years of hands‑on Sushi and Sashimi preparation experience, demonstrating refined skills and precision. Proven leadership potential, with strong management capabilities and upward mobility. Excellent command of English, along with strong numerical and analytical aptitude. Business acumen and creative flair, contributing fresh ideas and innovation to the culinary offering. A genuine passion for food, with a well‑developed interest in culinary arts and continuous improvement. What we offer: Career growth opportunities both within Maldives and worldwide at other Four Seasons properties. Competitive pay scheme along with a fair share of service charge on monthly basis. Diving and snorkeling activities on the house. Complimentary rooms nights based on your service period with the Four Seasons. Shared furnished accommodation. Use of our Employee Gym & outdoor sports facilities. Employee Lounge equipped with foosball table, pool table, table tennis, PS5 & TV. Free WIFI in employee lounge and living areas. Schedule & Hours: This is a full-time position 48 hours a week with one day off 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

Oversee daily kitchen operations for Garde Manger and Sushi sections while ensuring high standards of food quality and presentation. Lead and motivate the culinary team, manage food safety compliance, and contribute to menu innovation.