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 Summary
The Sushi Chef de Partie is responsible for supervising the sushi section and ensuring the highest standards of quality, freshness, precision, and presentation in all sushi and Japanese preparations. This role requires strong technical sushi skills, leadership, discipline, and a deep respect for product handling, food safety, and Four Seasons brand standards.
Prepares and executes sushi, sashimi, nigiri, maki, and related Japanese dishes according to established recipes and standards.
Ensures absolute freshness, correct fish handling, knife precision, and consistency in portioning and presentation.
Maintains strict control of rice preparation, seasoning, temperature, and timing.
Supervises Commis Chefs, Demi Chefs, and trainees assigned to the sushi section.
Provides hands-on training in knife skills, fish fabrication, sushi techniques, hygiene, and station discipline.
Monitors performance and provides ongoing feedback to maintain excellence.
Maintains cleanliness, organisation, and readiness of the sushi station at all times.
Ensures mise-en-place is prepared according to service flow and anticipated covers.
Controls holding times, temperatures, and display standards for raw products.
Assists in ordering fresh fish, seafood, dry goods, and specialty Japanese ingredients.
Ensures correct storage, labelling, FIFO, and traceability of raw fish.
Minimises waste through careful planning and precise cutting.
Works closely with the Sous Chef to contribute ideas for sushi specials, seasonal items, and menu enhancements.
Supports creative development while respecting authenticity and brand positioning.
Ensures full compliance with Four Seasons hygiene standards, HACCP, and raw-food handling procedures.
Maintains strict sanitation of knives, boards, equipment, and work surfaces.
Assists other kitchen sections when operationally required.
Participates in culinary briefings, tastings, and training sessions.
Supports banquet, event, and special function sushi operations.
May act in place of the Sous Chef during absence.
Ability to stand and walk for extended periods, up to 8 hours per shift.
Ability to lift, push, and pull up to 20 kg.
High level of manual dexterity for knife work and fine sushi preparation.
Ability to work in cold, hot, humid, and fast-paced kitchen environments.
May assist with employee meals or special culinary events.
Flexible to work shifts, weekends, public holidays, overnight shifts, cyclone warnings, and overtime as required by business demands.
Performs any other duties assigned by the Sous Chef or Executive Chef.
Complies with all Four Seasons safety and emergency procedures.
Uses proper PPE at all times.
Reports all accidents, near misses, or safety concerns immediately.
Adheres strictly to food safety regulations and fire prevention protocols.
Strong technical knowledge of sushi, sashimi, Japanese ingredients, and traditional preparation methods.
Excellent knife skills, including fish filleting and portioning.
Strong understanding of raw-food safety and HACCP standards.
Ability to lead, train, and motivate junior kitchen team members.
Excellent organisation, time management, and attention to detail.
Strong communication skills and a team-player mindset.
Computer literacy for ordering systems and production sheets is an advantage.
Basic Microsoft Office knowledge (Excel, Word, PowerPoint, Outlook, Teams).
Culinary diploma or equivalent trade certification preferred.
Formal Japanese or sushi training is an advantage.
Minimum 2–4 years’ experience in a luxury hotel, fine-dining, or specialised sushi restaurant.
At least 1 year of experience as a Demi Chef or Sushi Chef de Partie.
Food Handler Certification required.
First Aid and Fire Safety certification preferred.
All mandatory Workday trainings must be completed within three months of hire.
In case of absence, employees must inform their Manager at least one hour before the start of the shift.
Sick leave must be supported by an original medical certificate when applicable.
Hotel equipment must not be taken off property and must be stored in designated lockers.
Use of personal mobile phones is restricted in kitchen, preparation, and guest areas.
Eating and drinking in preparation areas and chillers is strictly prohibited.
Employees must maintain a neat, clean, and professional appearance at all times.
Uniform standards and grooming guidelines will be explained during orientation.
What we offer:
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
The hospitality business operates seven days a week, twenty-four hours a day.
A professional, respectful, and hospitable attitude must be maintained at all times in line with Four Seasons standards.