Supervise and lead the kitchen team in accordance with Four Seasons service culture, standards, and operating procedures. Foster a positive and collaborative team environment while promoting strong interdepartmental relationships. Support employee development through training, coaching, mentoring, and performance feedback. Take an active role in culinary training and skill development within the kitchen. Ensure consistent food quality by monitoring taste, presentation, temperature, portioning, and adherence to standard recipes. Maintain strict compliance with HACCP standards and all food safety and sanitation requirements. Monitor food quality upon receiving and assist in maintaining proper inventory controls. Collaborate with the Executive Sous Chef on menu development, seasonal offerings, and restaurant promotions

Desired Candidate Profile

Minimum 3 years of experience in a similar role within an all-day dining, multi-cuisine restaurant, preferably in a luxury hotel environment. Strong knowledge of international cuisines, food preparation techniques, and kitchen operations. Ability to work effectively in a fast-paced environment and remain composed under pressure. Demonstrated leadership skills with the ability to motivate, train, and develop a diverse culinary team. Strong understanding of food safety, HACCP, hygiene, and sanitation standards. Strong attention to detail and commitment to maintaining the highest quality standards. Excellent verbal communication skills in English. Flexible to work shifts, weekends, public holidays, and extended hours when business demands require.