To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
To help the Chef de partie to establish standard recipes and ensure the compliance with them.
Focus on temperature and visual appeal, make sure that all dishes you are producing uniform and that all established portion sizes are adhered to.
To assist the Sous Chef and Chef de partie in training associates.
To participate in product development and in controlling the smooth operation of the kitchen.
To ensure food quality, food taste, food presentation and food requisition.
To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
To be able to supervise the commis.
To ensure proper H.A.C.C.P. procedures are followed and the kitchen is always clean, neat and tidy.
To assist the Sous Chef and Chef de Partie in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
To have full knowledge of Four Seasons Food Standards.
To ensure all equipment is in full working order.
To assist in ensuring an adequate supply of all products prepared on a timely basis.
To assist in doing the requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
To assist in the preparation of exciting and appealing room amenities when needed.
To demonstrate and maintain at all times a professional behavior and positive attitude.
To communicate regularly with the Executive Chef/Restaurant Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
To respond properly in any hotel emergency or safety situation.
To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
To be certified in Food Service Sanitation as available and to implement protocols.
To work closely with all chef’s in relation to the food.
To assist in the creation of a friendly and professional service that always exceeds guest’s expectation.
Assist in phone coverage with other departments.
Assist the department to upkeep relevant notice boards.
To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety
To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
To comply with local legislation as required.
To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
Perform other tasks or projects as assigned by the Executive Chef or Restaurant Chef.
Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.