Japanese Restaurant Chef Job at Four Seasons (Lisboa)

Job Description

The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless kitchen, and upholding the craftsmanship and excellence that define Four Seasons. This role ensures the delivery of an exceptional food experience that aligns with Four Seasons’ standards of service and quality. You will manage be responsible for overseeing daily restaurant kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day. You will curate and innovative food offerings, and maintain high standards of product knowledge, consistency, and guest engagement. Working closely with the Assistants and Director of Food & Beverage and Restaurant Manager, you will play a key role in driving the success of the restaurant while fostering a culture of excellence and collaboration within the team.

Job Responsibility

Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning
Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure strict compliance with hygiene and cleanliness standards in line with Four Seasons, local, state, and federal regulations
Ensure operational excellence by maintaining consistent service standards, anticipating supply needs, and monitoring the condition of facilities and equipment
Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory
Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Minimum 5 years of previous culinary or related leadership experience, in luxury hotels/ restaurants with strong fundamental culinary knowledge
Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times
Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
Hands-on, solution-oriented approach with a proactive, can-do attitude and ability to take ownership of tasks
Integrity and passion for hospitality, committed to delivering outstanding guest service and maintaining excellence in every detail
Excellent leadership, organizational, and communication skills
Flexibility, adaptability, and the ability to perform under pressure in a fast-paced environment
A genuine passion for service excellence and creating memorable guest experiences
Willing to work a flexible schedule and holidays

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

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Japanese Restaurant Chef

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