Kaiseki Junior Sous Chef

Four Seasons Hotel; Dubai; On-site; AED 60,000 - 80,000; Full time

Job summary

A leading hotel in Dubai is seeking a skilled culinary professional to assist in the Japanese kitchen. The role involves preparing seasonal kaiseki menus, ensuring quality and consistency, and supervising junior staff. Ideal candidates will have a strong background in Japanese fine dining and a passion for culinary arts.

Benefits

Competitive tax-free salary

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

Career advancement opportunities

Qualifications

• Minimum 5 years of experience in Japanese fine dining.
• Solid foundation in traditional Japanese cooking techniques.

Responsibilities

• Assist in preparation of seasonal kaiseki menus.
• Support daily operations of the Japanese kitchen.
• Supervise and guide demi chefs and trainees.

Skills

Team-oriented

Strong knife skills

Proactive work ethic

Job description

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

Career advancement and international transfer opportunities

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