Chef de Cuisine – Luxury Hotel Kitchen

About the role

The Chef de Cuisine will lead the Kitchen’s cold food production area at Four Seasons’ beachfront resort in Tunisia, ensuring superior quality, consistency, and guest satisfaction.

Key responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline kitchen staff to meet cultural and core standards.
• Assist in menu and recipe development, ensuring correct preparation, presentation, and waste minimisation.
• Control labour and operating expenses through scheduling, budgeting, purchasing, and inventory control.
• Maintain sanitation standards in compliance with Four Seasons policies and local regulations.
• Monitor food quality, portion consistency, and supplier shipments.
• Coordinate menu tastings, pre‑meal meetings, and communicate with other departments and guests.

Required profile

• College degree in hotel/restaurant management or culinary arts, or equivalent experience.
• Two to three years of experience in culinary/food‑and‑beverage line, supervisory or assistant manager roles.
• Proficiency in reading, writing, and speaking both French and English.

Required skills

• Operating computer equipment and food‑and‑beverage computer systems.
• Using culinary production equipment and tools.

What we offer

• Competitive salary and comprehensive benefits package.
• Training and development opportunities.
• Employee discount for stays at any Four Seasons worldwide.
• Complimentary dry cleaning for uniforms and employee meals.