Chef de Partie Asian/Sushi

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:

Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.

What will you do:

· Build a motivated and skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmed

· Actively plan and manage the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth

· Organize and manage the department following company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments

· Display warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule

· Demonstrate standards awareness by setting an example for standards execution, standards testing and implementing action plans to achieve established product and service goals

· Prepare annual plans and forecasts, consistently monitor and manage budgetary goals

· Ensure consistent quality and presentation of menus under his supervision. Constantly inspects taste, temperature, portion size and visual appearance.

· Develop new dishes and restaurant menus; documents recipes and presentation standards

· Ensure strict maintenance of food and personal hygiene standards in the department

· Ensure profitability of the department; adheres to food cost targets; assist with costing and pricing of menus

· Consistently monitors quality of ingredients; assists in the purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials

· Interact with guests in a personal manner and create special dining experiences

· Maintain an organized administration of departmental and personnel records, including rostering and leave planning

· Ensure employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook

· Conduct daily briefing and monthly departmental meeting (with minutes copied to division head), and participates in meetings when invited

· Provide regular and fair performance feedback to employees, formally and informally as appropriate

· Maintain a clean and orderly work area and ensure tools & equipment are well-maintained and in sufficient supply

· Promote and ensure a safe working environment

· Perform any additional duties as assigned

· Perform pre- and post-service checks; ensure subordinates are immaculately groomed and aware of daily specials and promotional offers

· Be highly sensitive to guest preferences; ensures special requests are accommodated

· Be proficient in the costing of menus and buffets; can determine and analyse gaps between actual and potential food costs, as well as operating expenses

· Take an active part in all facets of training and development activities in the F&B preparation department

· Conduct regular hygiene inspections; assist the stewarding department's hygiene maintenance efforts

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What you bring:

· 4 - 5 years of kitchen supervisory and management experience in a 5-star hotel/resort

· Technical experience in various world cuisines is preferred

· Possess aptitude, management skills and upward mobility

· Possess excellent English, math and psychometric abilities

· Possess business acumen, creative flair

What we offer:

· Career growth opportunities both within Seychelles and worldwide at other Four Seasons properties

· Competitive pay scheme along with a fair share of service charge every month

· Complimentary room nights based on your service period with the Four Seasons

· Single furnished accommodation

· All the meals in the Employee Restaurant

· Use of our Employee Gym & outdoor sports facilities

· Employee Lounge equipped with foosball table, pool table, table tennis, PS5 & TV

· Free WIFI in employee lounge and living areas

Schedule & Hours:

· This is a full-time position

· 48 hours a week with one day off