Sous Chef

Four Seasons Hotels & Resorts

Bora Bora, French Polynesia
Preparation and production of dishes
Quality and presentation of food
Food safety and hygiene standards
The Sous Chef is responsible for managing the kitchen service and teams, reporting to the Executive Sous Chef

Job Summary

  • The Sous Chef is responsible for managing the kitchen service and teams, reporting to the Executive Sous Chef.
  • Key duties include assisting with dish preparation, ensuring food quality, managing inventory, and supervising assigned employees.
  • The company offers a competitive package including service charge, accommodation, and international development opportunities.

Matching Summary

The Sous Chef is responsible for managing the kitchen service and teams, reporting to the Executive Sous Chef.

Skills & Requirements

Must-have

  • Preparation and production of dishes
  • Quality and presentation of food
  • Food safety and hygiene standards
  • Supervision of kitchen staff
  • Collaboration with resort managers

Nice-to-have

  • Genuine heart and luxury commitment
  • Creating lasting guest impressions
  • Cultural sensitivity and adaptability
  • Teamwork and positive employee experience

Key Requirements

  • Significant experience in a similar role
  • Knowledge of French and international cuisine
  • Food safety and hygiene knowledge (HACCP)
  • Strong management skills
  • Requires work permit for non-nationals

Work Rights

Requires work permit for non-nationals and residence permit for non-Europeans

Tailored Resume

Cover Letter