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:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Job Title:
Junior Sous Chef – Sushi

Job Summary
The Junior Sous Chef supervises the sushi station of the resort’s signature Pan-Asian restaurant, an elegant dining destination renowned for refined à la carte and omakase-style sushi experiences. This role requires strong technical mastery in traditional and contemporary sushi preparation, an engaging presence at the counter, and the ability to oversee daily operations, quality standards, and team training. The Sushi Chef acts as a hands-on leader, working closely with the Chef de Cuisine and Sous Chefs to deliver exceptional dining experiences while upholding meticulous standards of food safety, presentation, and guest interaction.

Principal Responsibilities & Essential Functions

Sushi Station Leadership – 30%
Supervises all aspects of the sushi station, ensuring preparation, portioning, presentation, and service adhere to the restaurant’s standards.

Guest Engagement & Counter Service – 20%
Prepares sushi and sashimi live at the counter, engaging guests with storytelling about ingredients, techniques, and seasonal inspirations.

Team Training & Supervision – 15%
Leads, coaches, and develops Commis and Demi Chefs in sushi techniques, hygiene protocols, and product knowledge.

Quality Control – 10%
Monitors product freshness, receiving, storage, and production to guarantee consistent premium quality.

Menu Execution & Innovation – 10%
Executes seasonal menus, specials, and omakase sequences as designed by the Chef de Cuisine; contributes creative ideas for new dishes.

Inventory & Cost Management – 5%
Supports stock rotation, accurate inventory, and yield management to maintain targeted food costs.

Hygiene & Safety Compliance – 10%
Ensures rigorous compliance with HACCP, sanitation procedures, and all safety protocols within the sushi station.

Supportive Functions

Represents the sushi station in culinary activations, tastings, and VIP events.Supports cross-training of colleagues in basic sushi techniques.Participates in the preparation for resort events and themed evenings.Maintains alignment with sustainability initiatives and responsible sourcing of seafood.

Physical Requirements

Ability to stand for extended periods in a fast-paced, open kitchen environment.Capable of repetitive fine motor movements for sushi cutting, shaping, and plating.Ability to lift up to 20 kg as needed.

Other Duties

Participates in resort culinary programs and cross-property training if required.Performs other duties as assigned by the Chef de Cuisine or Executive Chef.

Safety Requirements

Leads by example in safe knife handling and allergen controls.Ensures work areas are sanitized, organized, and compliant with all health regulations.

Required Knowledge, Skills, and Abilities

Deep expertise in sushi and sashimi preparation, knife skills, and presentation techniques.Knowledge of omakase principles and Japanese culinary traditions.Experience interacting directly with guests in live culinary settings.Competency in supervising and developing junior team members.Good understanding of food safety, receiving, and storage standards for raw seafood.Basic computer skills for inventory and menu documentation.

Qualification Standards

Education

Culinary diploma or equivalent professional training (required).Specialized sushi training or certification preferred.

Experience

Minimum 5 years in Japanese cuisine, including at least 2 years in a supervisory or senior sushi chef role.Prior experience in luxury hotels, resorts, or fine dining establishments highly regarded.

Licenses or Certificates

Food Safety & Handling Certification (required).HACCP Certification (preferred).Sushi Certification or demonstrable equivalent experience (strongly preferred).

Grooming & Uniform
All employees are expected to maintain impeccable personal hygiene and a polished professional appearance. Uniform and grooming standards will be shared during onboarding.

Working Hours & Days Off
This position requires a minimum of 45 working hours per week, with two days off. Flexibility is essential to support peak business periods, events, and special services.

NOTICE:
As part of our luxury hospitality commitment, operations include weekends, holidays, and special occasions. A warm, service-focused, and professional demeanor is expected at all times.

What We Offer:

Competitive salary, service charge, and benefits packageExtensive training and career development opportunitiesComplimentary accommodation at sister properties worldwideComplimentary dry cleaning for uniformsComplimentary staff meals