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.

About the location:
Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.
Key Responsibilities:

• Prepare and cook high-quality Nikkei dishes, maintaining consistency, flavor balance, and presentation standards.
• Assist the Sous Chef and Head Chef in managing daily kitchen operations specific to Nikkei cuisine.
• Supervise and guide junior kitchen staff in the preparation of Nikkei dishes.
• Ensure proper storage and handling of specialty ingredients, including fresh fish and Peruvian spices.
• Maintain a clean and organized workstation while adhering to health and safety standards.
• Contribute to menu execution by offering ideas and ensuring all dishes align with the restaurant's Nikkei concept.

Our Ideal Nikkei Chef de Partie Will Have:

• Culinary Experience: At least 2-3 years of experience in a professional kitchen, with a focus on Nikkei or fusion cuisine.
• Culinary Skills: Proficiency in preparing and plating Nikkei dishes, including sushi, ceviches, tiraditos, and other Japanese-Peruvian specialties.
• Attention to Detail: A meticulous approach to food preparation and presentation, ensuring every dish meets the highest standards.
• Team Collaboration: Ability to work effectively within a team, supporting other chefs and kitchen staff to ensure smooth operations.
• Knowledge of Food Safety: Strong understanding of food safety and hygiene regulations, with attention to handling raw fish and other delicate ingredients.
• Adaptability: Willingness to adapt to menu changes, guest preferences, and dietary restrictions while maintaining quality.
• Passion for Nikkei Cuisine: A deep appreciation for Nikkei flavors and a desire to expand knowledge of Japanese and Peruvian cooking techniques.
• Time Management: Ability to manage tasks efficiently during busy service times, maintaining composure and focus.
• Learning and Growth: Commitment to learning new techniques and staying current with culinary trends, especially those related to Nikkei cuisine.
• Basic Leadership Skills: Experience supervising junior staff or apprentices, providing guidance and feedback as needed.

Must have the legal right to work in Spain and be fluent in both English and Spanish.

What We Offer:

• Competitive salary, wages, and a comprehensive benefits package.
• Excellent training and development opportunities.
• Complimentary accommodation at other Four Seasons Hotels and Resorts.
• Complimentary dry cleaning for employee uniforms.
• Complimentary employee meals.