Junior Sous Chef (Kigo)

About the role

Join the Japanese kitchen at Four Seasons Hotel Dubai DIFC as a Junior Sous Chef for the Kigo restaurant. You will work under the Sous Chef and Head Chef to deliver seasonal kaiseki menus to discerning guests in a boutique‑style luxury setting.

Key responsibilities

• Assist in preparing and executing seasonal kaiseki menus under the guidance of senior chefs.
• Support daily kitchen operations, including mise en place, food preparation, and precise plating.
• Maintain consistency, taste, texture and presentation of each dish.
• Ensure kitchen cleanliness and hygiene in line with HACCP standards.
• Supervise and mentor demi chefs, commis and trainees as required.
• 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 5 years experience in Japanese fine‑dining, preferably with kaiseki or multi‑course cuisine.
• Strong foundation in traditional Japanese cooking techniques and seasonal ingredients.
• Proactive, team‑oriented work ethic with ability to thrive in a fast‑paced environment.
• Basic knowledge of food cost management and kitchen procedures.
• Passion for Japanese culinary arts and eagerness to learn from senior chefs.

Required skills

• Knife skills
• Japanese cooking techniques

What we offer

• Competitive tax‑free salary and service charge.
• End‑of‑service gratuity and flight allowance to home country.
• Free dry‑cleaning for business attire, meals on duty, medical and life insurance.
• Paid annual leave, public holidays and worldwide complimentary room nights.
• Growth and development opportunities, including international transfers.