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:Your seaside gathering place in the Caribbean's culinary capital. When you arrive in Anguilla, the stresses of everyday life are left far behind. Set along the island’s northwest shore, our Forbes Travel Guide Five-Star Resort is the perfect place to make memories with friends and family. Settle into one of our spacious accommodations – 80 percent with ocean views – and fill your days with water sports, relaxing pool time and exotic dining experiences.About the role: Four Seasons Resort and Residences Anguilla is seeking a Restaurant Chef with Asian specialty to lead culinary operations and support the Executive Chef and Executive Sous Chef. This role is responsible for overseeing daily Sunset Lounge Asian Specialty kitchen operations, developing team members, and driving long term growth, quality, and profitability across the culinary department. What you will do: Lead, coach, and develop culinary team members through hiring, training, and performance management· Oversee daily kitchen operations, ensuring consistency in food quality, preparation, and presentation· Collaborate on menu planning and development to maintain high culinary standards· Manage labour and operational expenses through effective scheduling, budgeting, purchasing, and inventory control· Ensure compliance with sanitation, safety, and regulatory standards at all levels· Actively resolve guest concerns and maintain the highest level of service and professionalism· Partner with cross-functional teams to ensure seamless operations and strong interdepartmental collaboration· Conduct menu tastings and pre-meal meetings to educate staff on offerings and preparation techniques· Monitor food quality, portion control, and supplier standards to ensure consistency and excellence· Respond promptly and effectively to any operational, guest, or emergency situationsWhat you bring: College degree in Culinary Arts, Hotel/Restaurant Management, or equivalent work experienceThe role requires 2-3 years of previous international culinary experience, formal training, and a deep understanding of multiple Asian cultures and cooking traditions.2–3 years as a Restaurant Chef of or Senior Sous Chef delivering authentic, innovative, and visually compelling Asian cuisine across a sophisticated dining program.Extensive International Experience, hands on leadership in diverse Asian culinary settings, high-volume with a track record of delivering multi regional Asian menus.Strong leadership, communication, and interpersonal skills with high emotional intelligenceSolid business acumen with experience in budgeting, cost control, and operational managementAbility to thrive in a fast-paced, dynamic environment and adapt to changing business needs What we offer: • Competitive Salary, wages, and a comprehensive benefits package• Excellent Training and Development opportunities• Complimentary Accommodation at other Four Seasons Hotels and Resort• Complimentary Dry Cleaning for Employee Uniforms• Complimentary Employee MealsSchedule & Hours:• Successful candidates will be hired as full time employee. Requires flexibility to work early mornings, days, evenings, weekends, and holidays based on operational need