Chef de Cuisine

at  Four Seasons

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 ROLE:

Reporting to the Executive Chef, the Chef de Cuisine plans, organizes, controls and directs the work of employees in our Restaurant, Mode Kitchen & Bar, ensuring high quality and consistency.
As a leader in our culinary department, the Chef de Cuisine works across all service periods to deliver an exceptional experience and provide leadership, with the ability to prioritise and adapt to the changing needs of the operation. The ideal candidate drives creativity and innovation and provides inspirational mentorship to the team. As well as showcasing exceptional technical ability in culinary, the role requires sound organizational skills, robust business acumen, a strong work ethic and leadership skills.

WHAT YOU WILL DO:

• To thrive in the role of Chef de Cuisine, you will be hungry to elevate your craft to the next level to help deliver flawless dining experiences
• Ensure the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal
• Creative menu design for Mode Kitchen & Bar, ensuring high quality and optimal menu engineering
• Co-ordination of food preparation, ordering, stock control and day to day execution of all culinary activities
• Quality management of food as well as managing all food safety components in line with local regulations and company procedures
• Investigation and resolution of guest complaints
• Effective liaison, support and collaboration across the hotel
• A “hands on” approach and able to showcase world class technical skills
• Stay connected within the industry, sharing the latest food trends, techniques and equipment in the international and local market
• Be actively involved in the execution of special culinary events
• Sustain effective relationships with key stakeholders, both internally and externally, including guests and clients
• Development of food cost and quality control procedures, Investigate food cost issues with a view to take corrective action s as needed
• Ensures high level of personal hygiene and grooming standards of the kitchen staff
• Complies with hygiene standards and ensures highest level of cleanliness and sanitation in all food preparation. Examine food suppliers and received goods for quality and quantity
• Coach and review the various levels of chefs to train them for the next level within the property and company
• Ensure equipment and fixtures are maintained well and reports any faults and damage
• Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties