Lead Omakase Chef – Exclusive Japanese Dining Experience

Four Seasons Hotels and Resorts; Gstaad; On-site; CHF 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salary

Employee meals

Uniform laundry service

Monthly Employee Recognition Program

Global career growth opportunities

Employee Travel Program after 6 months

Job summary

Four Seasons Hotels and Resorts, in conjunction with The Park Gstaad's Sekka, seeks a Restaurant Chef to lead the Sekka kitchen with a focus on authentic Omakase experiences and impeccable guest interaction.

You will shape Sekka’s culinary identity, curate signature dishes, and oversee all aspects of daily operations, sourcing, and seasonal menus. Start planned for March 2027, contributing to pre-opening activities and brand standards.

Qualifications

• Minimum 4 years of culinary leadership in exceptional Japanese venues.
• Strong expertise in Japanese cuisine with hands-on Omakase leadership.
• Knowledge of premium ingredients, sourcing, and seasonal prep.
• Fluent English; additional languages beneficial.

Responsibilities

• Lead and manage Sekka's daily culinary operations.
• Define, develop, and evolve Sekka's culinary identity and menus.
• Personally lead and execute the restaurant’s intimate Omakase experience.
• Curate seasonal menus, signature dishes, and specialty experiences.
• Set uncompromising standards for product quality, craftsmanship, presentation, and execution.
• Source exceptional ingredients and build relationships with suppliers.
• Lead, train, and inspire the Sekka culinary team.
• Maintain product quality and guest satisfaction.
• Manage food cost, inventory, and production planning.
• Ensure HACCP, hygiene, safety, and regulatory compliance.

Education

Degree in Culinary Arts

Job description

Four Seasons Hotels and Resorts, in conjunction with The Park Gstaad's Sekka, seeks a Restaurant Chef to lead the Sekka kitchen with a focus on authentic Omakase experiences and impeccable guest interaction.

You will shape Sekka’s culinary identity, curate signature dishes, and oversee all aspects of daily operations, sourcing, and seasonal menus. Start planned for March 2027, contributing to pre-opening activities and brand standards.