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:

Beachfront relaxation on north Africa’s Mediterranean coast. In the heart of Tunisia’s vibrant and exotic capital city, our modern Mediterranean oasis offers a calm, laid-back beachfront escape alongside this bustling business hub. Relax at our Spa and pools, stay connected with state-of-the-art business services, or take a step back in time – more than 3,000 years of ancient civilization are at your fingertips.

Role

• Responsible for all work in the kitchen department, assignment of work tasks and monitoring and supervision of the entire food production.
• Recruit, train, coach, motivate, supervise and discipline all kitchen department employees.
• Ensure a consistent level of correct preparation and presentation of all food products.
• Plan and develop menus for the hotel based on factors such as product supply, service costs, market conditions, supply quantities, seasonal factors, etc., and
• Establish and maintain appropriate portion sizes in accordance with hotel pricing policies.
• Able to price the food on the daily menu so that it generates a net profit on the food cost, and participate in the printing, layout and posting of the menu and distribution decisions.
• Ability to compile and publish effective staff work schedules to reflect operational forecasts and ensure that staff work schedules are set at the hotel within the budget parameters.
• Ability to supervise all food preparation and cooking methods, portion sizes, decoration and presentation of food.
• Ability to coordinate and supervise the ordering of all food and consumables and equipment.
• Provide and complete performance reviews for all kitchen staff on a annual basis and advise on personal career planning and development.
• Hold monthly meetings with all kitchen staff and attend all other scheduled meetings.
• Ensure that employees at all levels are treated fairly to achieve high morale and minimum turnover.
• Coordinate with the Director of Food & Beverage (or the Director of Food & Beverage, if applicable) any special functions regarding food presentation and preparation, including additional costs and personnel staff needs.
• Ensure compliance with hygiene standards set by Four Seasons Hotels and resorts and the local Tunisian goverment, as well as the cleanliness and tidiness of the kitchen.
• Maintain awareness of safe work practices, health, and food safety among kitchen staff at all times.
• Supervise the staff cafeteria to ensure the quality and variety of products.
• Communicate frequently with the Director of Food & Beverage and maintain a good relationship with the Food & Beverage Department as a whole to promote continuous improvement.
• Communicate frequently with the purchasing department to ensure the highest quality of products.
• Respond appropriately to hotel emergencies.
• Actively participates in the weekly kitchen and outlets walk through and address any concerns
• Align with the Purchasing Director to ensure the best quality product with the best price, favouring locally sourced produce wherever possible
• Maintain appropriate menu sales mix, food cost reports, service recoveries and glitches
• Ensures effective scheduling taking into consideration volume of expected business, monitor and authorizes overtime.
  
  

Qualifications

• Expatriate with a strong experience (+5 years ) as an executive chef in luxury hotels.
• Fluency in English and French is mandatory.
  
  

Education

• College degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
  
  

FUNCTIONAL COMPETENCIES

• Energetic, positive and adaptable; with the ability thrive in an island environment and respond to the unique challenges of an isolated location
• Possess an extreme eye for detail; driven by consistent service & product excellence down to the finest detail
• A passionate craftsman & coach; concerned for employees' continuous development and personal growth
• Thrives on guest engagement; displays warmth, care and genuine enthusiasm.