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
Cut and prepare for use various varieties of meat, fish, seafood, pork and poultry. Inspect all meat, fish, seafood, pork and poultry according to established specifications and Four Seasons Standards and perform yield testing. Use of appropriate safe butcher equipment such as metal gloves for both hand (left and right), metal apron for daily butcher operation, disposable Latex free gloves. Operate, maintain, and properly clean and sanitizing kitchen equipment including, knives by using appropriate infrared sanitizer box, food processor, mixer, slicer machine, kitchen meat bandsaw, mincer machine, vacuum machine. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. FiFo policy to be always apply, food labelling process at all times in both fresh, dry and frozen environments. 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 at all times, 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. 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. The ability to train consistently all the staff regarding the on-the-job butcher skills, both fish and meat butchering techniques and Commissary area of operation To be able to organize Commissary weekly schedule, include vacation, flexible with changes in scheduling and shift timings according to business needs. To attend shift briefings, training, departmental meetings, and general meetings as and when required.
To carry out all responsibilities listed in the job description with utmost efficiency and