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Chef De Partie - Butchery
Four Seasons Hotel
posted 5mon ago
Job Role Insights
Flexible timing
Key skills for the job
Job Description
- To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department P&P.
- The ability to follow instructions by Senior chef and be open on accepting coaching and changes.
- The ability to assist senior chef on daily operation needs and work closely with others colleagues.
- Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen.
- The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product.
- The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow.
- Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage.
- The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage.
- The ability to perform task for daily operations, willing to work longer hours if required.
- The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required.
- The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning.
- The ability to assist outlet chef on cooking by follow proper standard recipe.
- The ability to maintain a cooperative working relationship with fellow employees.
- The ability to respond properly to any hotel emergency or safety situation.
- The ability to perform other tasks or projects as assigned by hotel management and staff.
- The ability to take initiative and responsible when tasks been assigned.
- The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
- The ability to perform task for daily operations, willing to work longer hours if required.
- The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
- The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
- Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet s section Head Chef.
- Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours.
- Ability to manage and control fast selling and slow moving items, without over produce and cause wastage.
- The ability to take charge and act in professional way on solving kitchen problems when Chef not around.
Employment Type: Full Time, Permanent
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What people at Four Seasons Hotel are saying
Chef DE Partie salary at Four Seasons Hotel
reported by
11
employees
with 5-11
years exp.
₹2.3
L/yr - ₹9.3
L/yr
16%
more
than the average Chef DE Partie Salary in India
View more details
What Four Seasons Hotel employees are saying about work life
based on 158 employees
Flexible timing
Rotational Shift
No travel
Day Shift
Four Seasons Hotel Benefits
View more benefits
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