Sous Chef - In Room Dining

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.

An architectural icon in the heart of Saudi Arabia’s vibrant capital soaring over the city in the iconic Kingdom Tower, Four Seasons Hotel Riyadh is a buzzing hub at the forefront of style and sophistication. Redesigned interiors bring authentic Saudi heritage and craftsmanship to life, while our distinguished team provides a bespoke experience through thoughtful, personalized service and hospitality.

The Sous Chef is the second-in-command in the kitchen and plays a key leadership role in ensuring the delivery of exceptional culinary experiences in accordance with 5-star hotel standards. This position supports the Executive Chef in menu planning, kitchen operations, staff supervision, food quality control, and maintaining the highest levels of hygiene, safety, and efficiency.

Prime location in the heart of the capital, nestled within the iconic 99-storey Kingdom Tower. Situated at such a prestigious address, our property offers unparalleled proximity to key business areas, shopping centres, and cultural sites, 276 spacious and light-filled rooms, including 39 luxurious suites.

Assist the Executive Chef in planning, developing, and executing innovative menus.

Oversee daily food preparation and production across all kitchen sections.

Ensure consistent presentation, portioning, and taste quality of all dishes.

Supervise and participate in cooking to maintain top-quality standards.

Supervise, guide, and motivate kitchen staff, including chefs de partie, commis, and trainees.

Provide on-the-job training to improve culinary skills and food preparation techniques.

Organize shift schedules and allocate tasks efficiently.

Maintain positive teamwork and professional communication.

Enforce 5-star hotel food safety and sanitation standards (HACCP or local compliance).

Monitor kitchen cleanliness, equipment maintenance, and inventory rotation.

Inspect ingredients for quality and freshness.

Assist in managing food cost, wastage, and portion control.

Support inventory planning and ordering supplies while maintaining budget targets.

Maintain accurate records of stock usage and wastage.

Collaborate closely with the Executive Chef, F&B team, banquet operations, and service staff.

Help plan and coordinate special events, banquets, and VIP functions.

Ensure smooth communication between kitchen sections to guarantee timely service.

The hotel offers three exceptional restaurant venues, collectively offering a seating capacity of 250 guests.

Our event facilities, with a mix of Ballroom and Meeting Rooms offer a remarkable 7,213 square meters (77,640 square feet) of space, making them the perfect choice for a wide range of events.

Nestled within our establishment, our world-class spa offers an array of indulgence across 8 treatment rooms for male guests and 1 treatment room designed exclusively for female guests. This haven of rejuvenation also encompasses high end facilities and a meticulously outfitted fitness center.

• Educational certificate in Culinary Art
• Talented individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
• supervisory or minimum assistant manager level in Food & Beverage.
• Knowledge of food & beverage food and cost control, and labor control.
• Requires reading, writing and oral proficiency in the English language.
• This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays.

• Competitive Net Salary in a Tax-Free Environment
• Competitive housing allowance
• Transportation is provided
• 30 days’ vacation
• 10 days Public Holidays per year
• Paid home leave tickets.
• Complimentary…