Chef De Partie Job at Four Seasons (Mahé Island)

Job Responsibility

To respect and ensure the application of all hygiene HACCP procedures or any other local hygiene regulations applied to the restaurant
To respect and ensure the application of all safety and security standards applied in the host-country
To apply and respect all procedures and guidelines given by his/her own line manager as well as the use of recipes relative to his/her station
To minimize waists by using raw products and the available material at the most optimum way
To be able to replace the lower-level positions within his/her own station
To respect Four seasons quality standards
To be a source of new proposals for decision-makers in crafting the menus
To ensure the proper use of the equipment and tools provided by the restaurant
To be responsible of his/her own station merchandise management
To train, inform and lead the ½ chefs de partie and commis from whom he/she is responsible for
To be a driving element for the staff
To convey four seasons brand values to the team
To participate to weekly service meetings on a daily briefings (before and after services)
To be an ambassador of Four seasons core values and those of its partner by assuring and promoting a positive internal and external image of the establishment
To report any human or technical problem to the junior sous chef, sous-chef or the chef
To attend all service-related meetings
To ensure a transmission role by relaying information between the top-down management and the staff
To be a driving element for the staff
To verify the arrival of merchandise relative to his/her station: quality, quantity, weigh and price
To verify and control the cleanliness and storage of refrigerated rooms relative to his/her station
To ensure the cleanliness of his/her station
To control, organize and participate in the cleaning process of the material and equipment of his/her station
To verify systematically the products and merchandise expiration dates and quality corresponding to his/her station
To establish all necessary preparations for the following service
To ensure all preparations under his/her responsibility by following and respecting the instructions of the recipes concerning methodology, timing and presentation features
To participate in plating and arranging dishes
To produce and ensure all preparations for the service
To organize and coordinate his/her station by redistributing work among the rest of the team
To participate in the construction of inventories made on a daily, monthly and annual basis
To order, in collaboration with the sous-chef, the merchandise to purchase
To perform any other reasonable demand in relation to the goals previously established by the sous-chef(s) or the chef

Requirements

To be able to train, inform and lead the staff under his/her responsibility
To know all hygiene procedures and the HACCP norms or those locally applied
To know all the security norms applied to the restaurant
To know YAG quality standards
To be respectful of the hierarchical organization
To be able to build a motivational environment
To be able to manage his/her team and to build a team spirit
To know the overall kitchen organization
To be able to manage the merchandise relative to his/her station
To master all working tools (kitchen range, refrigerated rooms and all cooking-related equipment)
To know all ingredients and products involved in all culinary preparation
To know and master all techniques needed to ensure the station effective functioning
To be able to manage his/her working-time in an efficient way
To know and perfectly execute all recipes and menus related to his/her station
To be able to ensure the effective functioning of his/her station while being rigorous and respecting YAG standards
To well know each job description and procedures related to his/her own station
To be able to communicate with different speakers placed at various hierarchical levels
To be able to report any human or technical problem to the sous-chef or the chef
To know and be able to use any management tools
To be able to change and put into action all requests suggested in the services meetings

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Chef De Partie

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