Demi chef de partie at Four Seasons Hotels Limited - Turkey

, , Mauritius -

Full Time

Start Date

Immediate

Expiry Date

18 Oct, 26

Salary

0.0

Posted On

20 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Mise-en-place, Food Hygiene, Portion Control, Recipe Adherence, Kitchen Management, Team Leadership, Food Presentation, Inventory Requisition, Culinary Arts, English Proficiency

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 secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center. Purpose Is engaged in the preparation of food for guests’ consumption in hotel/Resort. To assist the chef de Partie Job Responsibilities General Is directly responsible for the day to day key processes in his/her area of work Where applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamwork Assumes training responsibilities when required; demonstrates a high degree of standards awareness Actively offers operational, employee and customer (internal and external) related feedback to management Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule Adheres to the hotel's code of conduct and grooming & hygiene standards Is seen as working hands-on, assists colleagues in crunch times. Actively participates in briefings and meetings; facilitates communication between employees and management Maintains a clean and orderly work area and promotes a safe working environment Performs any cognate duties as and when required. Departmental Prepares mise-en-place Prepares food hygienically, timely and economically as per standard recipes and procedures Adheres to guidelines concerning consistency in taste and temperature, presentation, portion control and general quality of all food served Maintains high standards of food hygiene and storage as well as kitchen cleanliness Assists in making food requisitions and daily market lists Ensures all mise-en place and work station is complete prior to operation Works in all areas of food preparation as and when directed Accommodates the food servers' requests regarding guest preferences Special Requirements Technical education in Hospitality and Culinary school. At least has 3 years kitchen experience in 5-Star Hotel/Resort. Requires reading, writing and oral proficiency in the English language. Strong technical kitchen skills Possesses aptitude and upward mobility. Compliance Policies Grooming Policy Confidentiality Agreement Policy Against Harassment Electronic Systems Policy Code of Business Conduct and Ethics Employee Handbook Acknowledgement Form Internal Facing Job Advertisement Internal Facing Job Advertisement About location A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center. About the role Is directly responsible for the day to day key processes in his/her area of work Where applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamwork Assumes training responsibilities when required; demonstrates a high degree of standards awareness Actively offers operational, employee and customer (internal and external) related feedback to management Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule Adheres to the hotel's code of conduct and grooming & hygiene standards Is seen as working hands-on, assists colleagues in crunch times. Actively participates in briefings and meetings; facilitates communication between employees and management Maintains a clean and orderly work area and promotes a safe working environment Performs any cognate duties as and when required. What you will do Prepares mise-en-place Prepares food hygienically, timely and economically as per standard recipes and procedures Adheres to guidelines concerning consistency in taste and temperature, presentation, portion control and general quality of all food served Maintains high standards of food hygiene and storage as well as kitchen cleanliness Assists in making food requisitions and daily market lists Ensures all mise-en place and work station is complete prior to operation Works in all areas of food preparation as and when directed Accommodates the food servers' requests regarding guest preferences What you bring Technical education in Hospitality and Culinary school. At least has 3 years kitchen experience in 5-Star Hotel/Resort. Requires reading, writing and oral proficiency in the English language. Strong technical kitchen skills Possesses aptitude and upward mobility. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Employee Discount for stays at any Four Seasons worldwide • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals

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Responsibilities

Responsible for the daily preparation of food according to standard recipes while maintaining high hygiene and quality standards. Assists the Chef de Partie and may act as a shift leader to motivate colleagues and ensure operational efficiency.