Demi Chef de Partie - Arabic 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.

• The Demi Chef de Partie function is to lend aid to the Chef de Partie wherever possible.
• Prepares sauces, cold meats and vegetables. Cooks the lunch and dinner, assist in making cold & hot preparation
• Follow notes of recipes, ingredients that are to be served with the feature menu or that you are trained or shown
• Preparing, cooking, finishing, and garnishing of all Hot & Cold food products
• Preparation of menus for restaurants and banquet, (a la carte or buffet)
• Make sure that set ups and mise-en-place are done accurately before opening the restaurant
• In the respective kitchen areas, check the Food Rotation, Food quality and Presentation
• Work according to standard recipes procedure
• Give support in setting up all buffet
• Ensure your kitchen section has sufficient back up to help the service to run smoothly
• Keep all food storage and refrigeration very clean
• Make sure the kitchen is always clean; there should be no concessions made with regard to cleanliness
• Help in preparing requisitions and par stocks to ensure sufficient supplies at all times and avoid overstocking
• To be aware of functions, in house occupancy for breakfast or any other relevant information in the banquet notice board
• Help the preparation of all required food products and checks taste appeal, quantity and quality constantly
• Ensures that preparations are ready on time and sufficient in quantities to operate service hours uninterrupted. (For buffet and a la carte restaurant).