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:
Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.
Key Responsibilities:
Assist the Head Chef in managing all kitchen operations and staff in the Nikkei restaurant.
Prepare and cook high-quality Nikkei dishes, ensuring consistency, flavor balance, and presentation standards.
Supervise kitchen staff, providing training and mentorship to junior team members, with a focus on Nikkei culinary techniques.
Monitor inventory levels and assist in ordering specialized Japanese and Peruvian ingredients.
Ensure compliance with health and safety regulations and maintain cleanliness and organization in the kitchen.
Our Ideal Nikkei Sous Chef Will Have:
Culinary Experience: A minimum of 3-5 years of experience in a kitchen environment, with at least 1-2 years in a supervisory role such as Sous Chef or Chef de Partie, specializing in Nikkei or fusion cuisine.
Culinary Degree: Formal culinary education from a recognized institution, with a strong focus on Japanese, Peruvian, or fusion cuisine techniques.
Leadership Skills: Proven ability to lead and inspire a team, fostering a positive and efficient working environment and supporting the professional growth of staff.
Menu Development: Experience in collaborating on menu planning, recipe creation, and dish presentation, with creativity and a deep understanding of Nikkei flavors and seasonal ingredients.
Knowledge of Food Safety: Strong understanding of food safety regulations and best practices, ensuring compliance in the handling of raw fish, citrus, and other key Nikkei ingredients.
Time Management: Exceptional organizational and time management skills to prioritize tasks and maintain smooth operations during peak hours.
Communication Skills: Excellent verbal and written communication skills to liaise effectively with kitchen staff, management, and suppliers.
Problem-Solving Abilities: Quick decision-making skills to address and resolve issues that arise during preparation or service, maintaining high standards.
Culinary Skills: Proficiency in a wide range of cooking techniques, including sushi preparation, grilling, sautéing, and Nikkei-specific methods like tiradito and anticucho.
Attention to Detail: A meticulous approach to food preparation, flavor balance, and presentation, ensuring the highest standards of quality and consistency.
Cost Control: Familiarity with cost control practices, including efficient use of premium ingredients, inventory management, and waste reduction.
Passion for Nikkei Cuisine: A genuine enthusiasm for Nikkei gastronomy and a dedication to creating unique, flavorful dishes.
Adaptability: Ability to adapt to changing menus, dietary restrictions, and guest preferences while maintaining the restaurant's Nikkei culinary identity.
Team Player: Strong collaboration skills to work effectively with the Head Chef and kitchen team, contributing to a cohesive and motivated staff.
Willingness to Learn: Commitment to continuous learning, staying updated on trends in Nikkei cuisine and incorporating innovative techniques into the menu.
Musthave the legal right to work in Spain and be fluent in both English and Spanish.
What We Offer:
Competitive salary, wages, and a comprehensive benefits package.
Excellent training and development opportunities.
Complimentary accommodation at other Four Seasons Hotels and Resorts.
Complimentary dry cleaning for employee uniforms.
Complimentary employee meals.
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