Demi Chef De Partie

Roles and responsibilities

Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Food Preparation and Cooking:

Take responsibility for preparing and cooking high-quality dishes in a specific section of the kitchen (e.g., grill, pastry, sauce, or vegetable).
Follow recipes and ensure consistency and presentation standards are met with each dish.
Assist with the development of new recipes, menus, and plating techniques.
Manage the mise en place (preparation) for the assigned section to ensure readiness for service.
Team Collaboration:

Work closely with the Chef de Partie and other kitchen staff to ensure the kitchen runs efficiently and orders are completed on time.
Provide guidance to junior kitchen staff (Commis Chefs, Kitchen Assistants) and ensure they are trained and following procedures correctly.
Communicate effectively with other kitchen sections to ensure smooth coordination during service.

Desired candidate profile

• • Cooking Techniques: Proficiency in a wide range of cooking techniques, including grilling, sautéing, baking, and garnishing.
  • Presentation: Strong eye for detail and experience in plating and food presentation.
  • Recipe Knowledge: Ability to follow recipes and adjust cooking methods to maintain consistency across dishes.
  • Knife Skills: Excellent knife skills for food preparation and attention to detail in cutting, chopping, and dicing.

• Skills & Competencies:

  • Time Management: Ability to manage time effectively, work efficiently under pressure, and meet tight deadlines.
  • Teamwork: Ability to work well with colleagues in a collaborative environment, maintaining a positive attitude even during busy periods.
  • Problem-Solving: Quick to respond to any issues in the kitchen, whether it’s with food preparation, team coordination, or equipment malfunctions.
  • Leadership Potential: Ability to supervise and guide junior staff while maintaining a professional and supportive attitude.
  • Adaptability: Ability to handle changes in service flow, guest demands, or menu modifications with composure.

• Health and Safety Awareness:

  • Knowledge of food safety practices and kitchen sanitation protocols.
  • Experience with allergen management, safe food handling, and maintaining a clean workspace.
  • Ability to monitor kitchen cleanliness, kitchen equipment maintenance, and report any issues.