Demi Chef de Partie Job at Four Seasons (Mahé Island)

Job Description

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: A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it's just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you'll find it here.

Job Responsibility

To apply the four seasons norms and quality standards
To work together as a team with his/her chef de partie
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 in the most optimum way
To ensure the proper use of the equipment and tools provided by the restaurant
To train, inform and lead the commis from whom he/she is responsible for
To be a driving element for the staff
To convey fourseasons brand values to the team
To be an ambassador of Four seasons core values by assuring and promoting a positive internal and external image of the establishment
To report any human or technical problem to his/her chef de partie
To attendall service-related meetings
To ensure a transmission role by relaying information between the top-down management and the staff
To verify the arrival of merchandise relative to his/her station: quality, quantity
To ensure the cleanliness and storage of refrigerated rooms relative to his/her station
To ensure the cleanliness of his/her corresponding station
To 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 ensure all preparations for the service
To organize and coordinate his/her station following his/her superior instructions
To participate in the construction of inventories made on a daily, monthly and annual basis
To perform any other reasonable demand in relation to the goals previously established by the sous-chef(s) or the chef

Requirements

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 four seasons 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 know all ingredients and products involved in all culinary preparation
To be able to manage his/her working-time in an efficient way
To be able to manage his/her entire station if necessary
To know and perfectly execute all recipes and menus related to his/her station
To know and master all techniques needed to ensure the station effective functioning
To be able to ensure the effective functioning of his/her station while being rigorous and respecting four seasons 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 master all working tools (kitchen range, refrigerated rooms and all cooking-related equipment)

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Demi Chef de Partie

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