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When you think about Four Seasons, we hope unparalleled luxury comes to mind. But what is luxury, really? Our answer may surprise you.
To us, true luxury is a meaningful sense of belonging. It is a dedicated focus on how people want to be treated, grounded in the genuine care you experience during your stay and defined by an abundance of humanity and generosity. This starts with our passionate team, welcoming you to be the centre of our world, anywhere in the world – and always with a distinctly human touch.... |
To control and supervise the day to day running of the kitchen and deputise in the absence of the Executive Chef or Senior Sous Chef
Role and Responsibilities:
To supervise the kitchen brigade to ensure the smooth running of the department.
To control the quality and presentation for breakfast, TGR, Boulevard, Bar & Lounge and Room Service.
To control the quality and presentation standards for:
TGR Breakfast
TGR’s Lunch
TGR’s Dinner
Banqueting
Bar & Lounge
Boulevard
To control the Staff Restaurant (mise-en-place, ordering and quality of food).
To communicate effectively with staff and ensure they are fully briefed at all times.
To supervise and carry out refresher training on an on-going basis.
To supervise and maintain standards of cleanliness in the kitchen.
To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel.
To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
To ensure Kitchen morale is high and teamwork is evident at all times.
To control food cost through careful purchasing, portion control and supervision of wastage.
To carry out the costing of recipes as and when required.
To make out the dairy and market list in the absence of the Sous Chef or Executive Chef.
To draw up staff rotas as and when required.
To control the ordering of all the dry stores goods.
To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
To participate in the recruitment and selection of staff.
To liaise with the Executive Chef and Sous Chef on new menus, new ideas etc.
To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.
To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
To assist with any other duties as assigned by the Executive Chef, Sous Chef or Director of Food and Beverage.
Role and Responsibilities:
To supervise the kitchen brigade to ensure the smooth running of the department.
To control the quality and presentation for breakfast, TGR, Boulevard, Bar & Lounge and Room Service.
To control the quality and presentation standards for:
TGR Breakfast
TGR’s Lunch
TGR’s Dinner
Banqueting
Bar & Lounge
Boulevard
To control the Staff Restaurant (mise-en-place, ordering and quality of food).
To communicate effectively with staff and ensure they are fully briefed at all times.
To supervise and carry out refresher training on an on-going basis.
To supervise and maintain standards of cleanliness in the kitchen.
To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel.
To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
To ensure Kitchen morale is high and teamwork is evident at all times.
To control food cost through careful purchasing, portion control and supervision of wastage.
To carry out the costing of recipes as and when required.
To make out the dairy and market list in the absence of the Sous Chef or Executive Chef.
To draw up staff rotas as and when required.
To control the ordering of all the dry stores goods.
To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
To participate in the recruitment and selection of staff.
To liaise with the Executive Chef and Sous Chef on new menus, new ideas etc.
To take proper care of your uniform, personal appearance and hygiene, setting a good example to the rest of the team.
To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
To assist with any other duties as assigned by the Executive Chef, Sous Chef or Director of Food and Beverage.
