Western Chef De Cuisine Job at Four Seasons (Hangzhou)

Job Description

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals.

Job Responsibility

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals
Assists in the preparation and updates of individual Departmental Operations Manuals
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and follow through as necessary
Ensures that all guest contact culinary employees provide exceptional guest service at all times
Ensures that employees also provide excellent service to internal customers in other departments as appropriate
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
Maintains positive guest and colleague interactions with good working relationships
Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
Provide timely of Culinary initiatives for Marketing and Public Relations opportunities to increase awareness and ultimately achieve business goals
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge
Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
Introduces and tests the market with new products which are market-orientated in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Minimum two years previous experience in culinary/food & beverage or Hospitality as assistant manager positions
Requires a working knowledge of division operations
Requires ability to operate computer equipment and other food & beverage computer systems
Requires the ability to operate and utilize culinary production equipment and tools effectively
Requires reading, writing and oral proficiency in the English Language

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

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Western Chef De Cuisine

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