Demi Chef de Partie at Four Seasons Hotels Limited - Turkey

, , Seychelles -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

0.0

Posted On

17 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hygiene Procedures, HACCP Norms, Quality Standards, Team Management, Communication, Culinary Preparation, Safety Standards, Inventory Management, Recipe Execution, Time Management, Cooking Techniques, Station Management, Motivational Environment, Problem Reporting, Service Management, Equipment Use

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: A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here. MISSION To carry out all culinary preparations of the assigned station with previous consultation with his/her own line manager. Ensure and maintain the cleanliness of his/her station according with all hygiene HACCP procedures or any other local hygiene and security regulations applied to the restaurant. If necessary, he/she should replace the chef de partie in case of absence and back-up this position. TASKS AND ACTIVITIES Ø To apply the four seasons norms and quality standards To work together as a team with his/her chef de partie; To respect and ensure the application of all hygiene HACCP procedures or any other local hygiene regulations applied to the restaurant; To respect and ensure the application of all safety and security standards applied in the host-country; To apply and respect all procedures and guidelines given by his/her own line manager as well as the use of recipes relative to his/her station; To minimize waists by using raw products and the available material in the most optimum way; To ensure the proper use of the equipment and tools provided by the restaurant. Ø To manage his/her team To train, inform and lead the commis from whom he/she is responsible for; To be a driving element for the staff; To convey fourseasons brand values to the team. Ø To communicate with all operation’s participants To be an ambassador of Four seasons core values by assuring and promoting a positive internal and external image of the establishment; To report any human or technical problem to his/her chef de partie; To attendall service-related meetings; To ensure a transmission role by relaying information between the top-down management and the staff. ØTo ensure a rigorous service management To verify the arrival of merchandise relative to his/her station: quality, quantity; To ensure the cleanliness and storage of refrigerated rooms relative to his/her station; To ensure the cleanliness of his/her corresponding station; To participate in the cleaning process of the material and equipment of his/her station; To verify systematically the products and merchandise expiration dates and quality corresponding to his/her station; To establish all necessary preparations for the following service; To ensure all preparations under his/her responsibility by following and respecting the instructions of the recipes concerning methodology, timing and presentation features; To participate in plating and arranging dishes; To ensure all preparations for the service; To organize and coordinate his/her station following his/her superior instructions; To participate in the construction of inventories made on a daily, monthly and annual basis; To perform any other reasonable demand in relation to the goals previously established by the sous-chef(s) or the chef. SKILLS To know all hygiene procedures and the HACCP norms or those locally applied; To know all the security norms applied to the restaurant; To know four seasons quality standards; To be respectful of the hierarchical organization; To be able to build a motivational environment; To be able to manage his/her team and to build a team spirit; To know the overall kitchen organization; To be able to manage the merchandise relative to his/her station; To know all ingredients and products involved in all culinary preparation; To be able to manage his/her working-time in an efficient way; To be able to manage his/her entire station if necessary; To be able to manage the garde-manger station; To know and perfectly execute all recipes and menus related to his/her station; To know and master all techniques needed to ensure the station effective functioning; To be able to ensure the effective functioning of his/her station while being rigorous and respecting four seasons standards; To well know each job description and procedures related to his/her own station; To be able to communicate with different speakers placed at various hierarchical levels; To master all working tools (kitchen range, refrigerated rooms and all cooking-related equipment. 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.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Demi Chef de Partie is responsible for all culinary preparations of the assigned station, ensuring cleanliness and adherence to hygiene standards. They will also manage their team, communicate effectively with operations, and ensure rigorous service management.