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

Demi Chef de Partie

Four Seasons

Location:
Seychelles , Mahé Island

Category:
-

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

To carry out all culinary preparations of the assigned station with previous consultation with his/her own line manager. Ensure and maintain the cleanliness of his/her station according with all hygiene HACCP procedures or any other local hygiene and security regulations applied to the restaurant. If necessary, he/she should replace the chef de partie in case of absence and back-up this position.

Job Responsibility:

To carry out all culinary preparations of the assigned station with previous consultation with his/her own line manager
Ensure and maintain the cleanliness of his/her station according with all hygiene HACCP procedures or any other local hygiene and security regulations applied to the restaurant
If necessary, he/she should replace the chef de partie in case of absence and back-up this position
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 manage his/her team
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 communicate with all operation’s participants
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 attend all service-related meetings
To ensure a transmission role by relaying information between the top-down management and the staff
To ensure a rigorous service management
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 be able to manage the garde-manger station
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)

Additional Information:

Job Posted:
January 19, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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Job Link Share:

Demi Chef de Partie

Four Seasons

Location:
Seychelles , Mahé Island

Category:
-

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 19, 2026

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