Junior Sous chef 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

Pizza Making, Cost Control, Recipe Development, Human Resources Management, Team Training, Hygiene Procedures, Quality Standards, Menu Conceptualization, Service Management, Communication, Team Organization, Conflict Management, Supplier Relations, Culinary Preparation, Inventory Management, Customer Service

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. Specialize in pizza making Ø To assist the chef de cuisine or executive chef in achieving the financial objectives of its function · To control costs of merchandises, minimize waists and keep the stocks in a minimum level; · To control all purchases to meet budged costs; · To assist the chef de cuisine or executive chef in setting up accurate and adapted recipes; · To ensure an appropriate follow-up of all recipes; · To participate with the negotiation process with suppliers. Ø To assist the chef de cuisine or executive chef in ensuring an effective human resources management · To communicate the human needs to the chef; · To actively participate in the HR management, command and control of the team; · To inform chef or HR operations management about staff needs in a real-time basis; · To participate in the planning management and to communicate them to chef or HR and operations management · To train the staff members in order to develop their expertise; · To participate in the identification of the most likely profiles to evolve; · To create a climate of motivation and cohesion; · To participate in the recording of information on timesheets; · To delegate his/her responsibilities to the junior sous chef or 1st chef de partie during his/her absence; · To participate of setting-up staff plannings and ensuring its follow-up by the teams taking into account the legislation applicable in the host-country commis 1/2 cdp cdp Junior sous chef Sous chef Chef decuisine Ex chef To assist the head chef in respecting and controlling the implementation of YAG norms and quality standards · To respect and ensure strict application of all hygiene HACCP procedures or any other local hygiene regulations applied to the restaurant; · To respect and ensure strict application of all safety and security standards applied in the host-country; · To ensure and respect quality standards; · To control overall cleanliness and good storage systems of the kitchen and all adjoining areas (kitchen, pastry, dishwashing area, back office, reserve, storage areas, cold preparation area, staff lookers, relaxation room(s)…); · To report any damage or physical degradation to his/her immediate superior · To participate at the conceptualization and the achievement of the menu with creativity in joint collaboration with the chef; · To replace the chef position when necessary while ensuring a good service quality: a good team organization, control, supervision and ensure the application of all four seasons quality standards by every team member; · To monitor and control the application of tasks and activities mentioned on the job descriptions cards by every team member; · To apply and respect all procedures and guidelines given by his/her own line manager as well as the use of recipes relative to all stations; · To minimize waists by using raw products and the available material at the most optimum way; · To be able to replace all lower-level positions in the team; · To be a source of new proposals for decision-makers in crafting the menus; · To ensure the proper use of the equipment and tools provided by the restaurant Ø to manage his/her team · To replace the chef position when necessary in order to lead and command the team (kitchen and pastry); · To be a driving element for the staff; · To participate to weekly service meetings on a daily briefings (before and after services). Ø To communicate with all operation’s participants · To be an ambassador of Four seasons core values and those of its partner by assuring and promoting a positive internal and external image of the establishment; · To work closely with chef; · To work in perfect harmony with the head chef, the restaurant manager and the teams; · To ensure the transmission of relevant information to immediate superiors and staff under his/her responsibility; · To be well-informed of all events and gatherings that might take place in the activity zone of the restaurant; · To keep abreast of the latest news of world four seasons restaurants . · To ensure good relations with suppliers. Ø To ensure a rigorous service management · To replace and assume the chef position during his/her absence; · To ensure a good team organization and control every station’s preparations; · To be responsible of all culinary preparations while the chef is absent; · To participate in controlling the team’s knowledge and awareness of menus; · To respect and ensure the protocol of service as a whole for the kitchen team; · To follow each table progression during the service by employing the provided I.T tool; · To control and keep track of customer’s orders; · To control and actively participate in crafting all culinary preparations; · To anticipate customer’s orders and minimize waiting-times; · To verify the arrival of merchandise relative to the kitchen: quality, quantity, weigh and price. · To participate in the control of the cleanliness and storage of refrigerated rooms of all stations and the overall kitchen area; · To control, organize and participate in the cleaning process of the material and equipment of the kitchen; · To verify systematically the products and merchandise expiration dates and quality of all stations; · 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 assist the staff when plating and arranging dishes; · To ensure all preparations for the service from all team members; · To ensure the cleanliness of the kitchen and all adjoining areas; · To clean and make clean the overall kitchen; · To participate in the construction of inventories made on a daily, monthly and annual basis; · To order, in collaboration with the chefs de parties, the merchandise to purchase; · To perform any other reasonable demand in relation to the goals previously established by the chef; · To ensure the kitchen closure when the head chef is absent. Skills · To be able to design menus and dishes accordingly four seasons standard, the established budgets and the restaurant image; · To be able to use analysis tools displayed by four seasons (weekly report, recipes, pickup chart…) with the purpose of relay information; · To be able to make accurate recipes following the four seasons expectations (costing, step-by-step description); · To be able to set-up staff plannings while respecting legal norms and qualitative aims; · To be able to develop and keep the pool of potential and current employees; · To be able to organize his/her team work · To be able to train his/her teams according to service techniques and the culinary operations; · To know all hygiene procedures and the HACCP norms or those locally applied; · To know all security norms applied to the restaurant; · To be able to make respect hygiene procedures and the HACCP norms or those locally applied; · To be able to make respect the security norms; · To know four seasons quality’s standards (recipes, keeping track of HR, the restaurant); · To be respectful of the hierarchical organization; · To be rigorous; · To be able to make follow: the service standards , protocol and four seasons core values; · To be able to distribute work tasks and responsibilities by following the job description cards according with each team member skills; · To be able to build a motivational environment; · To be able to be accessible and attentive to all members of the team; · To be able to communicate with different speakers placed at various hierarchical levels; · To be able to manage internal conflicts; · To be able to ensuring good relations with suppliers; · To be able to supervise and control the service preparations; · To be able to use I.T tool; · To be able to anticipate customers’ orders; · To be able to assume the operational service in accordance with four seasons quality standards and protocols; · 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.

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Responsibilities

The Junior Sous Chef will assist the Chef de Cuisine or Executive Chef in achieving financial objectives, controlling costs, and managing human resources. They will also ensure adherence to hygiene and safety standards while participating in menu development and team training.