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Company:	Four Seasons Hotels and Resorts
Industry:	Hospitality Hotel / Resort / Lodging Cool Jobs
Job Type:	Full Time
Country:	Mauritius
State/Province:	Any
City:	Mauritius
Post Date:	07/11/2023 10:02 AM
Purpose To supervise and coordinate activities of staff engaged in kitchen preparation To assist the sous chef 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 other cognate duties as and when required . Departmental Prepares food hygienically, timely and economically as per standard recipes and procedures. Ensures consistency in taste and temperature, presentation, portion control and general quality of all food served. Assist his/her superiors in managing and supervising the kitchen. Develops recipe cards and products, daily specials. Works in all areas of food preparation as and when directed. Assists in making food requisitions and daily market lists. Receives raw products at loading dock and ensures quality, quantity and prices meet hotel's specification. Ensures all mise - en -place and work station is complete and manning in place prior to operation. Accommodates the food servers' requests regarding guest preferences. Special Requirements Technical education in Hospitality and Culinary school. At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level. Requires reading, writing and oral proficiency in the English language. Strong supervisory and technical kitchen skills Possesses aptitude and upward mobility. Internal candidates will have successfully completed the SDP course Compliance Policies Grooming Policy Confidentiality Agreement Policy Against Harassment Electronic Systems Policy Code of Business Conduct and Ethics Employee Handbook Acknowledgement Form

Chef de Partie

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