Chef de Cuisine

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.

The Chef de Cuisine is responsible for managing all culinary operations in the Main Kitchen. The role ensures food quality, consistency, hygiene, and smooth coordination with outlet kitchens while leading and developing the culinary team. Key Responsibilities • Report directly to the Executive Sous Chef. • Conduct daily briefings with Sous Chefs to review operations, menus, and priorities. • Supervise and support outlet chefs in daily operations. • Oversee inventory management including ordering, receiving, storage, and FIFO control. • Plan staff vacation schedules and manage manpower to ensure smooth operations. • Lead, train, and motivate the kitchen team to maintain high culinary standards. • Ensure food safety, hygiene, and HACCP compliance at all times. • Develop and update menus in line with guest expectations and seasonal availability. • Monitor food cost, control waste, and achieve budget targets. • Maintain discipline, teamwork, and a professional kitchen environment. • In the absence of the Executive Sous Chef, oversee payroll, Bayan, and Workday responsibilities. Requirements • Proven experience as Chef de Cuisine / Sous Chef in a luxury resort or 5-star property. • Strong leadership, organizational, and communication skills. • In-depth knowledge of international cuisines and modern culinary trends. • Expertise in kitchen operations, inventory, and food cost management. • Culinary degree or equivalent professional training