IRD Senior Sous Chef

• Supports the Executive Chef in supervising the day-to-day operation of the IRD kitchen
• Ensuring consistent food quality, efficient production, and high operational standards
• Planning, organizing, and directing kitchen staff
• Controlling food costs and production to minimize waste
• Providing ongoing culinary training to maintain skill development, consistency, and performance across the kitchen team

• Educational certificate in Culinary Art
• 5 to 8 years previous culinary experience in a luxury hotel banquet kitchen
• Must have supervisory or minimum assistant manager level in Food & Beverage
• Knowledge of the different aspect of food & beverage, food and cost control, and labor control
• Requires reading, writing and oral proficiency in the English language
• Flexible schedule and the ability to work all shifts, weekends and holidays

Talented individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and can evidence good business acumen and a strong work ethic

• Competitive Net Salary in a Tax-Free Environment
• Housing provided by the Hotel
• Transportation provided by the Hotel
• 21 days’ vacation
• 10 days Public Holidays per year
• Paid home leave tickets
• Complimentary employee meals
• Medical Insurance
• Life Insurance
• Employee Assistance Program
• Worldwide Complimentary Room Nights with Four Seasons
• Laundry/dry cleaning for provided for work attire
• Growth & Development opportunities