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

Supervision, Training, Cooking, Organization, Communication, Food Safety, Maintenance, Scheduling, Menu Planning, Stock Management, Customer Service, Problem Solving, Teamwork, Time Management, Attention to Detail, Culinary Skills

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. Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management. Able to supervise and train commis in all areas Able to cook all food in a timely manner and in accordance with methods and menus established by the Head Chef of the resort and Four Seasons. Organize and delegate the preparation of all functions and In Villa Dining Check fridges and chillers cleanliness. Communicate with the Head Chef and Sous Chef's in all facets of the job. Attend and sometimes Hosy the dally briefing with the Sous chefs and others c-d-p and pass information to all chefs. Request all items needed for the next day with the assistance of the Sous Chef. Make stocks and sauces for the resortl and to check the mise en place list of the day. Handle all demands and inquires in a professional and positive manner. Respond properly in any hotel emergency or safety situation. Inform the Sous chef and the outlet manager about the 86th items The ability to be certified in food service sanitation. The ability to make sure the all equipment like grill, ovens etc. are maintained and preheated. The ability to check for any maintenance requirement. The ability to check and co-write the weekly schedule with the Sous chef. Finalize any special menu that may be required for the next day. 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

Supervise and oversee the preparation of food items for breakfast, lunch, and dinner. Organize and delegate tasks while ensuring communication with the Head Chef and Sous Chefs.