Executive Chef

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

In the heart of Worli - the business hub of India s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brands first hotel in India, Four Seasons Hotel Mumbai echoes Powerhouse Luxury in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies.

Basic Function:

• To ensure the smooth running of the kitchen and Stewarding operation, maintaining the Four Seasons quality of product and service to all outlets, including the Employee Restaurant.

Role and Responsibilities:

People Staff Development

• To implement and monitor Sous Chef Development Program.
• To develop and maintain relations with local/regional culinary schools.
• To actively contribute to the Corporate Management development plan.
• To identify employee development needs.
• To ensure training and development for employees.
• To coach and counsel employees.
• To build a strong team which works well together and which is mutually supportive
• To build a positive working environment.
• To delegate work in a manner appropriate to the abilities and interests of his/her employees.

Management

• To recommend operating criteria in compliance with Corporate Food and Beverage Standards Manual for each outlet.
• To direct supervision ensuring that the Food and Beverage operation complies with the operating criteria.
• To maintain quality goals, specifically by appropriate and persistent follow-up on:

• personal observation (eye for detail).
• in-house managers observations/reports.
• guest comments.
• Richey Reports.

• To continuously stay informed of regional, local and national trends (i.e. by reading periodicals, competitive shopping and developing menu ideas library).
• To respond effectively to internal audit reports and recommendations.

To adhere to established personnel procedures (i.e. hiring, transfers, promotion, terminations, etc).

• To develop and motivate those employees you are responsible for, maintaining a high level of communication.

Product

To continually monitor operations to achieve consistency in the following areas :

• Quality of food product.
• Quality of food preparation.
• Quality of food presentation.
• Quality in all outlets.

• To taste food products daily, prior to service, to judge quality and overall consistency.
• To properly interpret current and new trends for appropriate application within Four Seasons menu range.
• To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees.
• To fully comply with the alternative cuisine method of preparation (as outlines in the alternative cuisine manual).

To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints.

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