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:
Main Duties and Responsibility
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. 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. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are complying as well as the cleanliness and organization of the kitchen. 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. 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. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors. To fully read, understand and implement all the hotel policies and related procedures included in the employee handbook with no deviation. To report for duty punctually wearing the correct uniform and name tag ensuring professional appearance & grooming standards with a respectable proper attitude. To provide a courteous, professional, efficient, and flexible service always, following Four Seasons Standards. To adhere to the hotel safety, security and emergency policies and procedures. To be fully conversant with all services and facilities offered by the hotel and being aware of all activities and events taking place in the hotel. To be aware of all VIPs visiting or staying in the hotel. Maintain the cleanness of the workplace, front and back areas at all times. Striving to maintain and keep the hotel equipment and assets in an excellent condition. Handover shifts properly and to ensure that no pending mise en place or communication are to be left unattended without follow up. Reporting any problems, issues, or guest disturbance immediately to the in charge to take proper action and to follow up with the guest to ensure guest satisfaction. To handle guest complaints in a professional manner, by owning it, working on a satisfactory resolution, to call a Supervisor / Senior Manager to handle if required. Communicate very well with the other team members to ensure the harmony and consistency of service & maintain good working relationships with colleagues and all other departments. To be entirely flexible and be able to be rotated within the different sub departments of the culinary department as assigned and to positively accept any changes within the department considering business demands. To be flexible with changes in scheduling and shift timings according to business needs. Discipline on Standard Execution rule to be followed at all times by Supervisor Standard Tasting. To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Senior Executive Chef \ Engineering Department. FiFo rules to apply to all areas, Fresh, Dry and Frozen food. The ability to establish standard recipes and ensure the compliance with them, to be insert into our current Birchstreet system to cost control. The ability to verify the taste and presentation of food produced prior to meal periods. The ability to produce Alternative Cuisine such as, Vegan, Gluten Free, and other dietary requirements The ability to follow all HACCP standards and requirements To attend shift briefings, trainings and meetings as and when required. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.
This document is reflective of the job content at the time of writing and will be subject to periodic amendment in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description will be amended accordingly.