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Western Chef De Cuisine

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Four Seasons

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Location:
China , Hangzhou

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals.

Job Responsibility:

  • Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals
  • Assists in the preparation and updates of individual Departmental Operations Manuals
  • Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and follow through as necessary
  • Ensures that all guest contact culinary employees provide exceptional guest service at all times
  • Ensures that employees also provide excellent service to internal customers in other departments as appropriate
  • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
  • Maintains positive guest and colleague interactions with good working relationships
  • Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
  • Provide timely of Culinary initiatives for Marketing and Public Relations opportunities to increase awareness and ultimately achieve business goals
  • Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge
  • Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests
  • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
  • Introduces and tests the market with new products which are market-orientated in terms of price and product
  • Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept

Requirements:

  • College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
  • Minimum two years previous experience in culinary/food & beverage or Hospitality as assistant manager positions
  • Requires a working knowledge of division operations
  • Requires ability to operate computer equipment and other food & beverage computer systems
  • Requires the ability to operate and utilize culinary production equipment and tools effectively
  • Requires reading, writing and oral proficiency in the English Language
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

Additional Information:

Job Posted:
January 15, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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