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About Four Seasons
Four Seasons Hotels and Resorts is a world-renowned hospitality brand, renowned for its commitment to luxury with genuine heart. Our team members around the globe create exceptional experiences for our guests, residents, and partners through a passion for delivering the finest service.
We believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet with the same respect and kindness we would like to receive ourselves. Whether you work with us, stay with us, live with us, or discover with us, we strive to create lasting impressions that will stay with you forever.
Cabo Del Sol: A Resort Like No Other
Nestled on the stunning southern coast of Mexico's Baja peninsula, Cabo Del Sol is a coveted community boasting a modern hacienda-style village with sparkling ocean views throughout. This breathtaking property will feature 96 beautifully appointed guestrooms and 61 villas & estate residences, centrally located in the 'tourist corridor' between Cabo San Lucas and San José del Cabo.
Amenities will include three restaurants, three resort pools, an open-air fitness center, Spa & Spa Garden, and a Clubhouse event facility. As Restaurant Chef- Peruvian Specialty, you will be part of a dynamic team dedicated to providing unparalleled dining experiences that showcase the rich flavors and traditions of Peruvian cuisine.
The Role of the Restaurant Chef
The Restaurant Chef is responsible for leading the Kitchen department by establishing plans that reflect our values of quality, integrity, and character. This role requires someone who can inspire and motivate their team to deliver exceptional results while ensuring the highest standards of food quality, safety, and presentation.
Key Responsibilities
- Lead the Kitchen team in providing exceptional dining experiences that exceed our guests' expectations.
- Develop and implement menus that showcase the richness of Peruvian cuisine while meeting the needs of our discerning guests.
- Maintain high standards of food quality, safety, and presentation while minimizing waste and controlling labor and operating expenses.
- Collaborate with the Executive Sous Chef and other stakeholders to ensure seamless operations and achieve business objectives.
- Foster a culture of innovation, creativity, and continuous improvement within the Kitchen team.