No more applications are being accepted for this job
- To prepare and cook food accordingto standard procedures, recipe cards, photographs and giveninstructions.
- To help the Chef de Partie toestablish standard recipes and ensure the compliance withthem.
- Constantly inspect taste, temperature andvisual appeal, make sure that all dishes are uniform and thatestablished portion sizes are adhered to.
- Toassist the Sous Chef, Junior Sous Chef and Chef de Partie intraining associates.
- To participate in productdevelopment and in controlling the smooth operation of thekitchen.
- To ensure food quality, food taste,food presentation and food requisition.
- To havea good knowledge of cuisines to carry out the duties andresponsibilities for the position in an efficient and productivemanner.
- To be able to supervise employee andmanage a shift.
- To ensure proper sanitationprocedures are followed and the kitchen is always clean, neat andtidy.
- To assist the Sous Chef and Junior. SousChef in the day-to-day operation of the kitchen and to helpmaintain a high Standard of food preparation andpresentation.
- To have full knowledge of FourSeasons Food Standards.
- To ensure all equipmentis in full working order.
- To ensure an adequatesupply of all products prepared on a timelybasis.
- To do requisition of all items neededfor the following day from the food storeroom, non-food storeroomand stewarding department.
- To prepare excitingand appealing room amenity when needed.
- Todemonstrate and maintain at all times a professional behavior andpositive attitude.
- To communicate regularlywith the Restaurant Chef / Sous Chef to achieve an excellentrapport throughout the food production department and in developingnew menu items as well the quality of all food prepared in thekitchen he supervises.
- To schedule all kitchenemployees.
- To respond properly in any hotelemergency or safety situation.
- To perform othertasks or projects as assigned by hotel management. This includespackaging design, procurement; marketing and merchandising of foodproducts in conjunction with Executive Chef and Director of Foodand Beverage.
- To have a full working knowledgeof halal food, service and preparation.
- Toexecute Alternative Cuisine and Spa Cuisine.
- Tobe certified in Food Service Sanitation as available and toimplement protocols.
- To work closely with allchef's in relation to thefood.
Demi Chef De Partie - Dubai, United Arab Emirates - Four Seasons Hotels and Resorts
