Demi Chef De Partie - Pastry Kitchen

To prepare and execute food according to standard procedures, recipe cards, photographs and chef’s instructions. To establish standard recipes and ensure corporate compliance with them. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to. To have a strong knowledge of cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. To be able to supervise employees and manage a shift. To ensure proper sanitation procedures are followed and the kitchen meets Four Seasons’ hygiene standards. To have a full understanding of Four Seasons Food Standards. Ensure all equipment and workstations are in optimal condition, performing regular inspections. To ensure an adequate supply of all products are prepared in a timely manner. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department. To prepare and deliver creative and enticing room amenities ensuring a luxurious experience for guests.