Kaiseki Chef de Partie - Luxury Kitchen, Mentoring & Growth

Four Seasons Hotels and Resorts; Dubai; On-site; AED 180,000 - 320,000; Full time

Benefits offered by this job

Tax-free salary and service charge

End of service gratuity

Free dry cleaning for business attire

Meals on Duty

Medical and life insurance

Paid annual leave and public holidays

Flight allowance to home country

Worldwide complimentary room nights

Growth & Development opportunities

Career advancement and international転移

Job summary

Four Seasons Hotels and Resorts in Dubai seeks a seasoned chef specializing in Japanese cuisine and kaiseki. You will craft and present refined dishes, lead a team, and uphold impeccable standards of taste, seasonality, and presentation.

The role requires 5+ years of fine dining experience, mastery of knife skills, and a passion for mentoring others in traditional Japanese techniques. Excellent collaboration with guests and service teams is essential.

Qualifications

• 5+ years in Japanese fine dining
• Deep knowledge of kaiseki philosophy, seasonality
• Excellent knife skills in Japanese techniques

Responsibilities

• Prepare and present kaiseki dishes with taste, seasonality and portions
• Assist in seasonal menus and course progression per kaiseki principles
• Support daily kitchen operations: mise en place, prep, and timely service
• Maintain cleanliness/setup of the Japanese section throughout shift
• Maintain food safety and HACCP standards
• Train junior chefs in Japanese techniques and kitchen discipline
• Coordinate with service team to align timing and guest experience
• Monitor stock, report shortages, and ensure proper storage
• Participate in daily briefings and meetings
• Maintain a clean, organized work area and grooming standards

Skills

Japanese cuisine

Kaiseki

Knife skills

Team mentoring

Food safety

Education

Culinary degree in Japanese cuisine

Job description

Four Seasons Hotels and Resorts in Dubai seeks a seasoned chef specializing in Japanese cuisine and kaiseki. You will craft and present refined dishes, lead a team, and uphold impeccable standards of taste, seasonality, and presentation.

The role requires 5+ years of fine dining experience, mastery of knife skills, and a passion for mentoring others in traditional Japanese techniques. Excellent collaboration with guests and service teams is essential.