Staff Dining Senior Chef de Partie Four Seasons Hotel

Who We Look For: 

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:

Staff Dining Chef de Partie to join our talented pre-opening team!  Don't miss this unique opportunity to join our team and be part of the world's leading luxury hotel company.

Essential Functions:

Ensure the correct preparation and presentation of a consistent level for all food items prepared in staff cafeteria.

Plan and develop menus for the staff cafeteria considering factors such as product availability, service cost, marketing conditions, number to be served, etc.

Establishes and maintains appropriate food portions with respect to the hotel's pricing policy. 

Assign prices for food items on daily menus in the staff cafete that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.

Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.

Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.

Coordinate and supervise the ordering of food supplies; keeps cost accounts; and takes responsibility of food preparation areas.

Assist in training, disciplining, supervising and organizing staff dininng personnel on a regular basis.

Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.

Maintain a consistently high level of employee morale and motivation.

Coordinate with appropriated departments any special functions regarding food preparation and presentation, including additional costs and staffing requirements.

Ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.

Develop and ensure a safe working environment for people to work.

Set up control systems which will assure quality and portion consistency.

Create proper purchasing specifications.

Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

Monitor and review food presentations and make recommendations for needed changes.

Communicate with the Food and Beverage management on a regular basis the activities and result of the kitchen.

Monitor the employee cafeteria to ensure a quality product and a variety of menu items.

Respond properly in any hotel emergency or safety situation.

Adhere to Four Seasons Hotel’s standards as well as policies and procedures

Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook

Works harmoniously and professionally with co-workers and direct superior

    Preferred Qualifications and Skills

preferably in hotel & tourism management. 

Culinary background

2-4 years of experience in related field

Excellent command in English