Sous Chef

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:

The Four Seasons Resort Maldives at Landaa Giraavaru prides itself on the commitment to the Golden Rule philosophy “Treat Others as you Wish to be Treated” and strives to provide the best possible experience for both our guests and employees. Due to the importance that we place on our employees’ well-being, The Four Seasons has been listed in the FORTUNE Magazine as one of the “100 Best Companies to Work For” rankings ever since 1998. The Four Seasons Resort Maldives at Landaa Giraavaru has 103 spacious luxury villas, 4 Restaurants and 2 Bars combining innovative recreation with the raw natural beauty of the Baa Atoll, which is a UNESCO Biosphere Reserve. Whether it’s the jungle-based Antigravity YOGA or manta ray experiences or endless white beaches, the incredible setting of Landaa Giraavaru provides an amazing living environment.

A Maldivian work permit will be provided by the resort.

What you will do:

• Build a motivated and skilled team, lead by example, and foster a culture of continuous learning and improvement.
• Guide the career development of team members through coaching, training, mentoring, and by reinforcing company values.
• Organize and manage the kitchen in line with company philosophy, driving efficiency, productivity, and strong cross-department harmony.
•  Create warm, thoughtful interactions with guests and colleagues, reflecting the Golden Rule in all moments of service.
• Uphold service and product standards, oversee standards testing, and support action plans that enhance quality.
• Prepare annual plans and forecasts, and monitor performance against budgetary goals.
• Ensure consistent quality and presentation of all dishes, with regular checks on taste, temperature, portioning, and visual appeal.
•  Develop new dishes and menus, documenting recipes and presentation guidelines.
• Maintain strict food and personal hygiene standards throughout the department.
• Contribute to profitability through careful management of food costs, menu costing, and portion control.
•  Monitor ingredient quality, support purchasing and receiving, and maintain optimal storage and rotation practices.
• Create memorable dining experiences through personal guest interaction and attentiveness to preferences.
• Maintain clear and organized administrative records, including rostering and leave plans.
•  Ensure consistent adherence to grooming, hygiene, and conduct standards.
• Lead daily briefings and monthly departmental meetings, providing timely and balanced performance feedback.
• Serve as a hands-on leader, assisting the team during peak periods and maintaining an orderly, well-equipped work environment.
• Promote a safe working environment and uphold all safety procedures.
• Conduct pre- and post-service checks, ensuring team readiness and awareness of specials and promotions.
• Demonstrate strong menu and buffet costing capability, identifying gaps and managing food and operating expenses.
• Actively support training and development within the F&B Preparation team.
• Conduct regular hygiene inspections and support overall hygiene maintenance.

What you bring:

• 4 -5 years of kitchen supervisory and management experience in a five-star hotel or resort.
• Technical experience in Thai cuisines is preferred.
• Aptitude, management skills, and upward mobility.
•  Excellent English, math, and psychometric abilities.
• Strong business acumen and creative flair.
• A well-developed interest in food and wines, and is a true ‘foodie’.
• Thrive in a multicultural environment.
• Remain flexible and prepared to perform other tasks as assigned.
• Apply knowledge of food cost, recipe costing, portioning, and hygiene manuals to ensure compliance with company guidelines.

What we offer:

• Career development opportunities within the Maldives and across global Four Seasons properties.
• Competitive compensation package.
• Complimentary diving and snorkeling experiences.
• Complimentary room nights in line with length of service.
• Single furnished accommodation.
• All meals provided in the Employee Restaurant.
• Access to the Employee Gym and outdoor sports facilities.
• Employee Lounge with foosball, pool, table tennis, PS5, and TV.
• Complimentary Wi-Fi in the lounge and residential areas.

Schedule & Hours:

• This is a full time position
• 48 hours a week with one day off
• https://careers.fourseasons.com/us/en/job/REQ10364903/Sous-Chef