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 Landaa Giraavaru 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 Landaa Giraavaru has 103 spacious luxury villas, 4 Restaurants and 2 Bars combining innovative recreation with the raw natural beauty of the Baa Atoll, which is a UNESCO Biosphere Reserve. Whether it’s the jungle-based Antigravity YOGA or manta ray experiences or endless white beaches, the incredible setting of Landaa Giraavaru provides an amazing living environment.
About the role:
The Executive Sous Chef will share our passion for excellence and will be enthusiastic about creating a memorable guest experience. The Executive Sous Chef will be a part of a diverse and dynamic team which provides award-winning service to our valued guests. This position reports to the Executive Chef.
A Maldivian work permit will be provided by the resort.
What you will do:
- Supervises the kitchen brigade to ensure smooth running of the department.
- Ensures consistent quality and presentation of menus for all the kitchen including employee restaurant, constantly inspects taste, temperature, portion size and visual appearance.
- Communicates effectively with staff and ensure they are fully briefed at all times.
- Supervises and carries out refresher training on an ongoing basis.
- Ensures strict maintenance of food and personal hygiene standards in the department
- Ensures profitability of the Kitchen; adheres to food cost targets; assist with costing & pricing of menus and supervision of wastage.
- Consistently monitors quality of ingredients; assist in purchasing and receiving of foodstuff; ensures optimum storage and rotation of raw materials.
- Interacts with guests in a personal manner and creates special dining experiences.
- Supervises and maintains standards of cleanliness in the kitchen.
- Ensures that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
- Liaises with Executive Chef on new menus, new ideas etc.
- Controls the maintenance of all kitchen equipment, liaises closely with the Director of Engineering.
- Ensures kitchen morale is high and teamwork is evident at all times.
- To make out the dairy and market list in the absence of the Executive Chef
- Controls the ordering of all the dry stores goods.
- Is proficient in the costing of menu and buffets; is able to determine and analyze gaps between actual and potential food costs as well operating expenses
- Takes an active part in all facets of training and development activities in the F&B preparation department
- Conducts regular hygiene inspections; assists the stewarding department's hygiene maintenance efforts
- Ensures all the kitchen staff are fully familiar with the Resort Fire and Emergency procedures.
- Assists with any other duties as assigned by the Executive Chef or Director of Food and Beverage.
- Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
- Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals
- Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
- Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
- Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate
- Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
- Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
- Promotes and ensures a safe working environment
- Performs any additional duties as assigned
What you bring:
- Has 6 - 8 years of kitchen management experience in a 5-star hotel/resort
- Technical experience in various world cuisines is preferred
- Possesses aptitude, management skills and upward mobility
- Possesses excellent English, math and psychometric abilities
- Possesses business acumen, creative flair
- Has a well-developed interest in food and wines; is a 'foodie'
What we offer:
- Career growth opportunities both within the 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
- Single furnished accommodation
- All the meals in Employee Restaurant
- Use of our Employee Gym & outdoor sports facilities
- Employee Lounge equipped with foosball table, pool table, table tennis, PS5 & TV
- Free Wi-Fi in employee lounge and living areas
Schedule & Hours:
- This is a full-time position
- 48 hours a week with one day off
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