Junior Sous Chef – Japanese Kaiseki

About the role

The Four Seasons Hotel DIFC is seeking a motivated Junior Sous Chef to support the Japanese kitchen team. You will work under the guidance of the Sous Chef and Head Chef, helping to deliver authentic kaiseki and multi‑course dining experiences for our discerning guests.

Key responsibilities

• Assist in the preparation and execution of seasonal kaiseki menus.
• Support daily kitchen operations, including mise en place, food preparation, and plating.
• Maintain consistency and quality of taste, texture, and presentation.
• Ensure kitchen cleanliness and hygiene in line with HACCP standards.
• Supervise and mentor demi‑chefs, commis, and trainees as needed.
• Collaborate on new menu items and seasonal ingredient selections.
• Monitor stock levels, assist with inventory checks, and report requisition needs.
• Communicate with service staff to ensure smooth food service during peak hours.

Required profile

• Minimum 60 months (5 years) experience in Japanese fine‑dining kitchens.
• Passion for traditional Japanese cooking techniques and kaiseki cuisine.
• Ability to work in a fast‑paced, high‑standards environment.
• Strong teamwork and communication skills.

Required skills

• Japanese fine dining
• Kaiseki or multi‑course cuisine
• Knife skills
• Food cost management
• Kitchen procedures
• Traditional Japanese cooking techniques