IRD Senior Sous Chef, Four Seasons Hotel

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.

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 Senior Sous Chef supports the Executive Chef in supervising the day-to-day operation of the IRD kitchen, ensuring consistent food quality, efficient production, and high operational standards. The role is responsible for planning, organizing, and directing kitchen staff, controlling food costs and production to minimize waste, and providing ongoing culinary training to maintain skill development, consistency, and performance across the kitchen team.

Located in the iconic Kingdom Centre in the heart of the capital, Four Seasons Hotel Riyadh offers a refined luxury experience surrounded by the city’s key business districts, cultural attractions, and upscale shopping. Guests are welcomed by elegant design and enjoy exceptional dining, personalized service, and world-class hospitality — all delivered with the genuine care and attention that define Four Seasons.

• 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 can evidence good business acumen and a strong work ethic.
• 5 to 8 years previous culinary experience in a luxury hotel banquet kitchen, must have supervisory or minimum assistant manager level in Food & Beverage.
• Knowledge of the different aspect 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
• Housing provided by the Hotel
• Transportation provided by the Hotel
• 21 days’ vacation
• 10 days Public Holidays per year
• Paid home leave tickets.
• Complimentary employee meals
• Medical Insurance
• Life Insurance
• Employee Assistance Program
• Worldwide Complimentary Room Nights with Four Seasons
• Laundry/dry cleaning for provided for work attire.
• Growth & Development opportunities