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:
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*Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. The Candidate must have a knowledge about all the baking techniques, flour, breads and viennoiserie. No less than 5 yrs experience in large hotel operation.
The ability to follow proper payroll and uniform procedures.
* The ability to produce all breakfast pastry items, i.e., brioche, croissants, etc. for all outlets, Room Service and Banquets.
* The ability to set-up all continental and breakfast pastries for Banquets.
*. The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
*. The ability to work with the Pastry Chef and Assistant Pastry Chef in order to develop new items and ongoing development of skills and techniques.
* The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
* The ability to keep waste to a minimum.
* The ability to maintain a cooperative working relationship with fellow employees.
* The ability to respond properly in any hotel emergency or safety situation.
* The ability to perform other tasks or projects as assigned by hotel management and staff.
* The ability to be certified in food service sanitation.
* The ability to have knowledge of Four Seasons Food Standards.
*The ability to requisition all items needed for the following day from the food storeroom, and stewarding Department.
*The ability to execute alternative cuisine.
*Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
* Ensure that training on a one-to-one basis has been carried out and comprehended.
* Check on a daily basis food preparation regarding portion size, quantity, and quality as laid down in the recipe index.
*Keep the section clean and tidy.
* Pass all information to the next shift about functions, Mise-en-place (report everything)
> Responsible for completing the daily checklist regarding Mise-en-place and food storage.
> Check Demi Chefs / Cook / Commis Chefs on his section, e.g., grooming standards, and personal hygiene.
> The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis