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:
About the Role
We are looking for a highly organized and experienced Head Chef to lead the Banquets Department at Four Seasons Resort and Residences AMAALA at Triple Bay. Reporting to the Executive Sous Chef, you will be responsible for overseeing all banquet culinary operations, from intimate gatherings to large-scale events, ensuring consistency, creativity, and flawless execution of all banquet offerings.
What You Will Do
Lead the culinary team in planning and executing banquet functions, including weddings, conferences, corporate events, and VIP occasions.
Design innovative and customizable banquet menus tailored to a variety of guest preferences and cultural requirements.
Ensure the highest level of food quality, presentation, and consistency across all banquet events.
Collaborate closely with the Catering, Events, and Stewarding teams for seamless execution of service.
Manage staffing, scheduling, and performance of the banquet kitchen team.
Maintain strict food safety and hygiene standards in compliance with local regulations.
Control food costs, monitor inventory, and ensure efficient use of resources.
Support pre-opening setup and training related to banquet kitchen operations.
What You Bring
A bachelor's degree or diploma in Culinary Arts or a related field.
At least 5 years of experience in banquet or large-scale event culinary operations, with 2 years in a leadership role, preferably in luxury hospitality.
Strong knowledge of high-volume production, menu engineering, and event logistics.
Excellent leadership, time management, and organizational skills.
Ability to handle multiple functions simultaneously and deliver under pressure.
A guest-focused approach and a passion for creating exceptional food experiences.
Fluency in English is required.
What We Offer
Competitive salary in a tax-free environment.
Housing and transportation.
30 days of vacation plus public holidays.
Paid home leave tickets.
Complimentary meals and uniform cleaning.
Medical and life insurance.
Employee Assistance Program and worldwide complimentary room nights.
Opportunities for growth and development.
Additional family benefits.
Schedule & Hours
This is a full-time role with flexible working hours, including early mornings, evenings, weekends, and holidays, depending on event schedules.