Job description
Role Overview
Sushi Junior Sous Chef at Four Seasons Resort Dubai at Jumeirah Beach, Dubai, United Arab Emirates.
Company Overview
Four Seasons Resort Dubai at Jumeirah Beach is an ultra-luxury beachfront property located on the Arabian Gulf featuring 237 luxury hotel rooms, including 49 suites, with five dining outlets ranging from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge. Four Seasons is committed to developing and training all employees, offering once-in-a-lifetime opportunities rich in personal and professional growth within a stable environment where development is second nature.
Role Purpose
Support the Sous Chef in leading sushi kitchen operations and daily culinary service, ensuring the highest standards of freshness, quality, consistency, and presentation across all sushi offerings while developing junior culinary team members in sushi preparation and Japanese techniques.
Key Responsibilities
Culinary Operations & Production
- Support the Sous Chef in leading the sushi kitchen and daily culinary operations.
- Prepare and oversee the production of high-quality sushi, sashimi, nigiri, maki, and other Japanese specialties.
- Ensure the highest standards of freshness, quality, consistency, and presentation across all sushi offerings.
- Monitor food quality, portion control, mise en place, and adherence to standardized recipes.
Menu Development & Innovation
- Assist with menu development, seasonal specials, and innovative sushi creations.
Team Leadership & Development
- Train, coach, and develop junior culinary team members in sushi preparation and Japanese techniques.
- Lead, motivate, and support a diverse culinary team while maintaining a collaborative and positive working environment.
Food Safety & Standards
- Maintain the highest standards of food safety, hygiene, sanitation, and HACCP procedures.
Stakeholder Management & Service
- Work closely with the culinary leadership team to ensure smooth service and exceptional guest experiences.
Resource Management
- Support inventory management, ordering, and effective control of food costs and kitchen resources.
Qualifications & Experience
- Proven experience as a Sushi Chef, Chef de Partie, or Junior Sous Chef in a high-end Japanese, Pan-Asian, or luxury hospitality environment.
- Experience working in a high-volume, luxury, or semi-fine dining environment with consistently high culinary standards.
Skills & Competencies
- Strong expertise in sushi preparation, including sashimi, nigiri, maki, temaki, and other traditional and contemporary sushi techniques.
- Excellent knowledge of Japanese ingredients, fish selection, seafood handling, knife skills, and sushi rice preparation.
- Strong understanding of food quality, freshness, seasonality, and refined sushi presentation.
- Ability to lead, train, and motivate a diverse culinary team while maintaining a collaborative and positive working environment.
- Passion for Japanese and Pan-Asian cuisine, attention to detail, creativity, and a genuine commitment to delivering an exceptional dining experience.
Additional Information
- Work Authorization provided
- Competitive tax-free salary and service charge
- Single accommodation or live-out allowance
- Medical and life insurance
- Paid annual leave
- Annual flight allowance to home country
- End of service gratuity
- Learning and Development Programs
- Career opportunities and international transfer