Chef de Partie - Asian Restaurant
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Job Description
- ist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared
- Control labor and operating expenses through effective organization, purchasing decisions, and inventory control
- Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
- Work harmoniously and professionally with co-workers and supervisors
- Able to type, cost recipes, make pick up charts and any spreadsheet needed to make work efficient.
- Ensure food quality is up to standards by inspecting and conducting frequent quality checks
- Inspire and motivate the Team members and conduct any Team building activities.
- Floor presence to demonstrate and develop the pastry Team in order to contribute in the success of the operation
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
