Executive Chef

About the role

The Executive Chef will lead the Kitchen Department at Four Seasons Tunis, driving culinary excellence, innovation, and profitability while ensuring the highest standards of food quality and guest experience.

Key responsibilities

• Lead and inspire the culinary team through workforce planning, coaching, performance management and talent development.
• Design, develop and optimise menus balancing guest satisfaction, market trends, operational efficiency and profitability.
• Manage departmental budgets, P&L results, labour and food costs, and implement revenue‑enhancement initiatives.
• Maintain operational excellence across all culinary outlets, ensuring food quality, consistency, presentation and guest experience.
• Implement and enforce HACCP standards, sanitation protocols and regulatory requirements.
• Collaborate with Food & Beverage, Finance, Purchasing, Stewarding and HR leaders to support business objectives.
• Oversee inventory controls, procurement practices, equipment planning and cost‑conscious decision‑making.
• Conduct evaluations, develop succession plans, recognise achievements and drive employee engagement.

Required profile

• College degree in hotel/restaurant management, culinary arts or equivalent experience.
• Five to seven years of experience in senior culinary/food & beverage department head roles.

Required skills

• Working knowledge of HACCP and food safety standards.
• Proficiency in French and English (reading, writing, oral).
• Ability to operate culinary production equipment and tools.
• Competence with computer equipment and food & beverage management systems.

What we offer

• Competitive salary and 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.