About this Junior Sous Chef role at Four Seasons
About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.About the role
What you will do
Support the Sous Chef in managing daily kitchen operations.
Supervise and guide junior team members to maintain quality and efficiency.
Ensure all dishes meet Four Seasons’ standards for taste, presentation, and hygiene.
Assist in menu planning, costing, and inventory control.
Maintain compliance with health, safety, and sanitation regulations.
Foster a positive and collaborative work environment.
What you bring
Minimum 2–3 years of culinary experience, preferably in a luxury hotel or fine dining environment.
Strong knowledge of international cuisine and modern cooking techniques.
Excellent leadership and communication skills.
Ability to work under pressure and maintain high standards.
Culinary degree or equivalent certification is preferred.
