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:
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 133 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore
About the role:
Sous Chef, Chinese Banquet
The Chinese Banquet Sous Chef leads the culinary operations for Chinese banquets and catering events, ensuring authentic, high-quality dishes and adherence to strict food safety and hygiene standards. Collaborating with the Banquet Chef, Executive Chinese Chef, and Sales and Marketing team, this role oversees menu planning and event execution. The Sous Chef manages kitchen teams during events, monitors inventory, resolves culinary issues, and conducts quality checks. They also train junior staff and foster a collaborative kitchen environment.
What you will do:
Lead and Develop: Foster a skilled and dedicated kitchen team by leading by example, promoting a culture of continuous learning, and creating opportunities for team members' personal and professional growth. Take an active role in assessing the needs of your team, providing coaching, training, and career development that align with Four Seasons’ values.
Quality Control: Maintain exceptional standards for all banquet dishes, overseeing taste, temperature, portion size, and presentation to ensure every meal is of the highest quality.
Operations Management: Ensure that the banquet kitchen is organized, efficient, and harmonious, in line with Four Seasons’ philosophy and policies, to achieve productivity goals and high standards of service. Address guest and internal inquiries and complaints with courtesy and efficiency, ensuring all issues are resolved to satisfaction
Warm and Genuine Hospitality: Engage with guests personally, creating memorable and unique dining experiences at each banquet.
Hygiene and Safety: Uphold rigorous standards of food and personal hygiene, ensuring compliance with all health and safety regulations.
Budget Management: Collaborate with the Executive Chef to manage food and labor costs, ensuring financial targets are met without compromising quality. Assist in planning and managing capital expenditure requests, and follow up on purchase orders to ensure smooth operations.
Banquet Setup & Support: Organize banquet set-up, attend briefings and trainings, and support the culinary team from other properties and collaborations.
What you bring:
- Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
- Minimum of 1 year of current experience as a Sous Chef, Chinese Banquet or 3 to 5 years as a Junior Sous Chef, Chinese Banquet in a 5-star luxury hotel or luxury restaurant chain.
- At least 3 years of experience working in Southeast Asia, particularly in Singapore.
- Excellent knowledge of Chinese culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential. Proficiency in Wok Station operations will be an advantage.
- Creative and innovative approach to menu development, with a passion for the profession.
- Deep understanding and knowledge of Food and Health Safety regulations and policies.
- Excellent communication and interpersonal skills.
- Strong organizational and time-management abilities.
- High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
- Ability to interact effectively with guests, ensuring a memorable dining experience.
What we offer:
With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.
- Career growth opportunities
- Unique strong culture
- Best-in-industry training
- Complimentary stays at Four Seasons properties (based on availability), with discounted meals
- Paid holidays/vacation
- Dental and medical/life insurance
- Employee service awards/Birthday Gift
- Annual employee party/social and sporting events
- Complimentary meals in dedicated employee restaurant
Schedule & Hours:
This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.
