Junior Sous Chef 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

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Coaching, Budgeting, Inventory Control, Sanitation Standards, Food Preparation, Quality Control, Communication, Teamwork, Scheduling, Recipe Development, Operational Coordination

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. 1. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. (20%) 2. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. (15%) 3. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. (15%) 4. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. (10%) 5. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. (10%) 6. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%) 7. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%) 8. Work harmoniously and professionally with co-workers and supervisors. (10% 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 lead and motivate kitchen staff while ensuring food quality and presentation standards are met. They will also manage labor and operating expenses and ensure compliance with sanitation regulations.