Demi 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.

About Four Seasons Hotels and Resorts:

Four Seasons’ legacy has been built through the care, skill, and passion of our people, who have been creating exceptional moments with genuine heart since 1961.

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.

We are proud of the incredible achievements of our people. As leaders in luxury hospitality, we continuously elevate the industry through a team united in care and excellence, where all employees celebrate each other’s unique talents and contributions.

Our history is iconic, our values strong, and our people and culture lead the way. We have an exceptionally strong foundation, and our future is even brighter.       

About the location:

A unique property, the Four Seasons Resort Seychelles is tucked away in the secluded Petite Anse bay on the southwest coast of Mahé, the Seychelles’ largest island.  The pristine Petite Anse beach and largely untouched natural landscapes, provide all who visit a sense of escape, adventure and discovery.  From here you can easily get to know local Seychellois culture at nearby Victoria Market, Takamaka Rum Distillery or Jardin du Roi Spice Garden, or venture by boat for guided day trips to other remote islands such as Praslin or La Digue.

To apply the four seasons norms and quality standards

· To work together as a team with his/her chef de partie;

· 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 in the most optimum way;

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

Ø To manage his/her team

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

· To be a driving element for the staff;

· To convey fourseasons brand values to the team.

Ø To communicate with all operation’s participants

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

· To report any human or technical problem to his/her chef de partie;

· To attendall service-related meetings;

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

commis

1/2 cdp

cdp

Junior sous chef

Sous chef

Chef decuisine

Ex chef

ØTo ensure a rigorous service management

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

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

· To ensure the cleanliness of his/her corresponding station;

· To 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 ensure all preparations for the service;

· To organize and coordinate his/her station following his/her superior instructions;

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

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

SKILLS

· 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 four seasons 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 know all ingredients and products involved in all culinary preparation;

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

· To be able to manage his/her entire station if necessary;

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

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

· To be able to ensure the effective functioning of his/her station while being rigorous and respecting four seasons 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 master all working tools (kitchen range, refrigerated rooms and all cooking-related equipment.