Chef de Partie – Asian & Sushi

About the role

Four Seasons is seeking a Chef de Partie specialized in Asian and sushi cuisine to join the culinary team at its exclusive resort on Desroches Island. The role focuses on delivering high‑quality dishes, maintaining rigorous standards, and supporting the development of a skilled kitchen crew.

Key responsibilities

• Lead and motivate a team of kitchen staff, modelling best practices and fostering continuous learning.
• Plan and manage employee development through coaching, training and adherence to company values.
• Organise daily kitchen operations to maximise efficiency, productivity and inter‑departmental harmony.
• Ensure consistent quality, presentation and temperature of all menu items, conducting regular taste and visual inspections.
• Develop new Asian and sushi dishes, document recipes and set presentation standards.
• Maintain strict food and personal hygiene standards throughout the department.
• Control food costs, assist with menu costing and pricing, and monitor budgetary targets.
• Oversee ingredient quality, support purchasing and receiving, and ensure optimal storage conditions.

Required profile

• Proven experience leading kitchen teams and driving performance improvement.
• Strong commitment to employee development and a culture of continuous learning.
• Ability to uphold high standards of food safety, hygiene and quality.
• Excellent organisational skills with a focus on efficiency and cost control.

Required skills

• Sushi preparation techniques
• Asian cuisine cooking methods
• Food hygiene standards
• Menu development and costing
• Ingredient quality monitoring
• Cost control and menu pricing