Chef De Partie

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:A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here.

· To respect and ensure the application of all hygiene HACCP procedures or any other local hygiene regulations applied to the restaurant;

· To respect and ensure the application of all safety and security standards applied in the host-country;

· To apply and respect all procedures and guidelines given by his/her own line manager as well as the use of recipes relative to his/her station;

· To minimize waists by using raw products and the available material at the most optimum way;

· To be able to replace the lower-level positions within his/her own station;

· To respect Four seasons quality standards;

· To be a source of new proposals for decision-makers in crafting the menus;

· To ensure the proper use of the equipment and tools provided by the restaurant;

· To be responsible of his/her own station merchandise management.

Ø To manage his/her team

· To train, inform and lead the chefs de partie and commis from whom he/she is responsible for;

· To be a driving element for the staff;

· To convey four seasons brand values to the team;

· To participate to weekly service meetings on a daily briefings (before and after services).

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commis

1/2 cdp

cdp

Junior sous chef

Sous chef

Chef decuisine

Ex chef

Ø To communicate with all operation’s participants

· To be an ambassador of Four seasons core values and those of its partner by assuring and promoting a positive internal and external image of the establishment;

· To report any human or technical problem to the junior sous chef, sous-chef or the chef;

· To attend all service-related meetings;

· To ensure a transmission role by relaying information between the top-down management and the staff;

· To be a driving element for the staff.

ØTo ensure a rigorous service management

· To verify the arrival of merchandise relative to his/her station: quality, quantity, weigh and price;

· To verify and control the cleanliness and storage of refrigerated rooms relative to his/her station;

· To ensure the cleanliness of his/her station;

· To control, organize and participate in the cleaning process of the material and equipment of his/her station;

· To verify systematically the products and merchandise expiration dates and quality corresponding to his/her station;

· To establish all necessary preparations for the following service;

· To ensure all preparations under his/her responsibility by following and respecting the instructions of the recipes concerning methodology, timing and presentation features;

· To participate in plating and arranging dishes;

· To produce and ensure all preparations for the service;

· To organize and coordinate his/her station by redistributing work among the rest of the team;

· To participate in the construction of inventories made on a daily, monthly and annual basis;

· To order, in collaboration with the sous-chef, the merchandise to purchase;

· To perform any other reasonable demand in relation to the goals previously established by the sous-chef(s) or the chef

SKILLS

· To be able to train, inform and lead the staff under his/her responsibility;

· To know all hygiene procedures and the HACCP norms or those locally applied;

· To know all the security norms applied to the restaurant;

· To know YAG quality standards;

· To be respectful of the hierarchical organization;

· To be able to build a motivational environment;

· To be able to manage his/her team and to build a team spirit;

· To know the overall kitchen organization;

· To be able to manage the merchandise relative to his/her station;

· To master all working tools (kitchen range, refrigerated rooms and all cooking-related equipment);

· To know all ingredients and products involved in all culinary preparation;

· To know and master all techniques needed to ensure the station effective functioning;

· To be able to manage his/her working-time in an efficient way;

· To know and perfectly execute all recipes and menus related to his/her station;

· To be able to ensure the effective functioning of his/her station while being rigorous and respecting YAG standards;

· To well know each job description and procedures related to his/her own station;

· To be able to communicate with different speakers placed at various hierarchical levels;

· To be able to report any human or technical problem to the sous-chef or the chef;

· To know and be able to use any management tools;

· To be able to change and put into action all requests suggested in the services meetings.

REQ10373803