Butcher & Still Junior Sous Chef

The Junior Sous Chef supports the culinary leadership team with daily kitchen operations, food quality and team coordination. At Kigo, the role contributes to consistent preparation, presentation, hygiene and efficient service while helping develop junior culinary colleagues.

Key Responsibilities

• Support senior chefs with daily kitchen planning, preparation and service.
• Supervise assigned kitchen sections and maintain recipe, portion and presentation standards.
• Coach junior cooks and help maintain an organized, collaborative kitchen environment.
• Monitor mise en place, food quality, storage, labeling and sanitation requirements.
• Assist with inventory, ordering and cost-conscious use of ingredients and kitchen resources.
• Maintain smooth service flow and respond to operational needs during busy periods.

Requirements

• Relevant experience as Chef de Partie, Junior Sous Chef or in a comparable culinary role.
• Strong knowledge of professional kitchen operations and food-safety standards.
• Leadership and communication skills with the ability to work under pressure.
• Flexibility for shifts, weekends and holidays and a commitment to luxury food standards.

What We Offer

• Work authorization
• Competitive salary and benefits package
• End-of-service gratuity
• Employee accommodation or applicable housing support
• Transportation support where applicable
• Medical and life insurance
• Paid annual leave
• Training and development opportunities
• Four Seasons employee benefits and career opportunities

Employment Details

• Company: Four Seasons
• Location: Abu Dhabi, United Arab Emirates
• Employment Type: Full Time
• Department: Culinary / Hospitality
• Experience: Relevant culinary leadership experience
• Schedule: Full-time; hospitality shifts, including weekends and holidays as operationally required.

Skills

Butchery, American cuisine, kitchen supervision, food quality, inventory, HACCP.