Junior Sous Chef - Kigo

Four Seasons Hotel; Dubai; On-site; AED 300,000 - 540,000; Full time

Benefits offered by this job

Work Authorization

Competitive salary

End of service gratuity

Dry cleaning for business attire

Meals on Duty

Medical insurance

Life insurance

Paid annual leave

Flight allowance

Room nights worldwide

Career development

International transfers

Job summary

Four Seasons Hotel in Dubai is seeking a highly skilled Japanese fine dining chef to lead seasonal kaiseki offerings. The role emphasizes precision plating, HACCP hygiene, and effective supervision of junior cooks.

You will collaborate with senior chefs to craft new menus while maintaining top-tier presentation and taste in a fast-paced luxury kitchen. The position requires 5+ years in Japanese cuisine, passion for learning, and a proactive work ethic.

Qualifications

• Minimum 5 years of experience in Japanese fine dining including experience with kaiseki or multi-course cuisine.
• Solid foundation in traditional Japanese cooking techniques and seasonal ingredients.
• Strong knife skills and an eye for elegant precise plating.
• Team-oriented with a proactive and responsible work ethic.
• Ability to work efficiently in a fast-paced environment.
• Knowledge of basic food cost management and kitchen procedures.
• Passion for Japanese culinary arts and eagerness to learn from senior chefs.

Responsibilities

• Assist in the preparation and execution of seasonal kaiseki menus under the guidance of the Sous Chef and Head Chef.
• Support daily operations of the Japanese kitchen including mise en place food preparation and plating.
• Ensure consistency and quality in taste texture and presentation of dishes.
• Maintain kitchen cleanliness and hygiene in compliance with HACCP standards.
• Supervise and guide demi chefs commis and trainees as needed.
• Collaborate with the culinary team on new menu items and seasonal ingredients.
• Monitor stock levels assist in inventory checks and report requisition needs.
• Communicate effectively with service staff to ensure smooth food service.
• Participate in daily briefings and support the team during peak service hours.
• Uphold a positive kitchen culture focused on learning respect and continuous improvement.

Skills

Japanese fine dining

kaiseki experience

knife skills

team-oriented

fast-paced environment

food cost management

learning from senior chefs

Job description

What You Will Do

• Assist in the preparation and execution of seasonal kaiseki menus under the guidance of the Sous Chef and Head Chef
• Support daily operations of the Japanese kitchen including mise en place food preparation and plating
• Ensure consistency and quality in taste texture and presentation of dishes
• Maintain kitchen cleanliness and hygiene in compliance with HACCP standards
• Supervise and guide demi chefs commis and trainees as needed
• Collaborate with the culinary team on new menu items and seasonal ingredients
• Monitor stock levels assist in inventory checks and report requisition needs
• Communicate effectively with service staff to ensure smooth food service
• Participate in daily briefings and support the team during peak service hours
• Uphold a positive kitchen culture focused on learning respect and continuous improvement

What You Will Bring

• Minimum 5 years of experience in Japanese fine dining including experience with kaiseki or multi-course cuisine
• Solid foundation in traditional Japanese cooking techniques and seasonal ingredients
• Strong knife skills and an eye for elegant precise plating
• Team-oriented with a proactive and responsible work ethic
• Ability to work efficiently in a fast-paced environment
• Knowledge of basic food cost management and kitchen procedures
• Passion for Japanese culinary arts and eagerness to learn from senior chefs

What We Offer

• Work Authorization
• Competitive tax-free salary and service charge
• End of service gratuity
• Free dry cleaning for business attire clothes
• Meals on Duty
• Medical and life insurance
• Paid annual leave and public holidays
• Flight allowance to home country
• Worldwide Complimentary Room Nights with Four Seasons
• Growth amp Development opportunities
• Career advancement and international transfer opportunities
• And more

Schedule amp Hours

Basically 6 days per week over 48 working hours