À propos de ce poste Japanese Sous Chef chez 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:
Four Seasons Resort The Nam Hai, awarded Two Michelin Keys and recognized as a Forbes Five-Star resort for eight consecutive years, is an idyllic beachfront retreat on Vietnam's culturally rich central coast. Set across 35 hectares of lush tropical gardens with more than 4,500 coconut palms and a pristine one-kilometre stretch of Ha My Beach, the resort offers effortless access to three UNESCO World Heritage Sites: Hoi An Ancient Town, My Son Sanctuary, and the Imperial City of Hue. Conveniently located just 30 minutes from Da Nang International Airport and 15 minutes from Hoi An, the resort seamlessly blends cultural discovery, world-class luxury, and beachfront serenity.About the role:
Plan, organize, control and direct the work of employees in the Nayuu Restaurant Kitchen; be responsible for food preparation while ensuring superior quality and consistency.
What you will do:
Lead, coach, and develop the Nayuu Kitchen team to deliver exceptional food quality and guest experiences.
Support menu planning, recipe development, and ensure consistent preparation and presentation of all dishes.
Manage labor costs, purchasing, inventory, and kitchen expenses to achieve operational goals.
Maintain the highest standards of food safety, hygiene, and kitchen cleanliness.
Ensure consistency in food quality, portion control, and adherence to purchasing specifications.
Collaborate closely with Culinary, F&B, and hotel teams to ensure seamless operations.
What you bring:
Degree or diploma in Culinary Arts, Hospitality Management, or equivalent experience.
2-3 years of experience in a culinary leadership or F&B management role.
Strong knowledge of kitchen operations, food quality, and food safety standards. Proficiency in using kitchen equipment and relevant computer systems.
Good command of spoken and written English.
Passion for Japanese cuisine, strong leadership skills, and a commitment to excellence.
What we offer:
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discovery Nights at other Four Seasons Hotels and Resort
Complimentary Employee Transportation from/to Danang center
Schedule & Hours:
44 working hours per week
