Demi Chef de Partie

Roles and responsibilities

We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do.

Job Description

• To prepare and execute food according to standard procedures, recipe cards, photographs, and chef’s instructions.
• To establish standard recipes and ensure corporate compliance with them.
• Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
• To have a strong knowledge of cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• To be able to supervise employees and manage a shift.
• To ensure proper sanitation procedures are followed and the kitchen meets Four Seasons’ hygiene standards.
• To have a full understanding of Four Seasons Food Standards.
• Ensure all equipment and workstations are in optimal condition, performing regular inspections.
• To ensure an adequate supply of all products are prepared in a timely manner.
• To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• To prepare and deliver creative and enticing room amenities ensuring a luxurious experience for guests.

Desired candidate profile

• Degree holder in the culinary arts
  2-4 years of experience Supervisory or Management experience.
  Strong organizational skills
  Strong analytical, problem-solving and project management skills
  Excellent communication skills
  A keen eye for detail, particularly in food presentation and portion control.
  Ensuring food is prepared and presented according to the restaurant’s standards.
  Time Management and Multitasking:

  Ability to work under pressure and manage multiple tasks simultaneously, especially during busy service periods.
  Ability to prioritize tasks and complete work efficiently without sacrificing quality.
  Team Player:

  Ability to work effectively as part of a team in a high-paced kitchen environment.
  Willingness to assist colleagues and take on different tasks to ensure smooth kitchen operations.
  Communication Skills:

  Good communication with colleagues, particularly senior chefs, to ensure instructions are clear and tasks are completed accurately.
  Ability to ask questions and seek clarification when needed.
  Physical Stamina and Endurance:

  The ability to work long hours, often standing for extended periods and performing physically demanding tasks.
  Ability to handle the physical requirements of working in a busy kitchen, including lifting heavy pots, pans, and ingredients.
  Adaptability and Willingness to Learn:

  Willingness to learn new techniques, ingredients, and cuisines as the role develops.
  Ability to adapt to new work environments and different kitchen styles.
  Passion for Cooking:

  A strong interest in food and cooking, with a passion for learning and growing in the culinary field.
  Motivation to take pride in the work, continuously striving for excellence.
  Cleanliness and Organization:

  A strong focus on maintaining a clean and organized workspace, which is essential in a professional kitchen.
  Knowledge of proper sanitation practices and how to maintain hygiene standards.