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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.... |
The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
The ability to perform task for daily operations, willing to work longer hours if required.
The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet’s section Head Chef.
Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours.
Ability to manage and control fast selling and slow moving items, without over produce and cause wastage.
The ability to take charge and act in professional way on solving kitchen problems when Chef not around.
The ability to perform task for daily operations, willing to work longer hours if required.
The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet’s section Head Chef.
Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours.
Ability to manage and control fast selling and slow moving items, without over produce and cause wastage.
The ability to take charge and act in professional way on solving kitchen problems when Chef not around.
