Chef de Partie - Pizzeria at Four Seasons Hotels Limited - Turkey

, , Seychelles -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Organization, Delegation, Communication, Food Preparation, Sanitation, Maintenance, Scheduling, Event Execution, Stock Management, Problem Solving, Team Collaboration, Time Management, Attention to Detail, Customer Service, Safety Awareness

Industry

Hospitality

Description

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 own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold. The ability to follow proper payroll and uniform procedures The ability to check that all staff comes on time. The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons. The ability to organize and delegate the preparation of all banquets function food and to coordinate details of each function. The ability to check for all the fridges and chillers cleanliness. The ability to communicate with the Executive Chef and Sous Chef's in all facets of the job. The ability to attend the dally briefing with the Sous chefs and others c-d-p and pass it to the staff. The ability to requisition all items needed for the next day with the assistance of the Sous Chef. The ability to make stocks and sauces for the hotel. And to check the mise en place list of the day. The ability to handle all demands and inquires in a professional and positive manner. The ability to respond properly in any hotel emergency or safety situation. Informing the Sous chef and the out let manager about the 86th items The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to be certified in food service sanitation. The ability to make sure the all equipment like grill, ovens etc. are maintained and preheated. The ability to check for any maintenance requirement. The ability to check the weekly schedule with the Sous chef. The ability to finalize any special menu that may be required for the next day. The ability to prepare food for banquets following the specified standards indicated on individual function sheets. And to check and coordinate details of each function The ability to execute banquet events in the absence of the banquet chef. Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities

The Chef de Partie is responsible for cooking food in accordance with established methods and organizing the preparation of banquet function food. They must also communicate effectively with the Executive Chef and Sous Chefs and ensure cleanliness and maintenance of kitchen equipment.