Chef De Partie

Responsibilities:A Chef de Partie will supervise staff and ensure high levels of food preparation to deliver an excellent Guest experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: To supervise the mise-en-place and cooking of food for service, ensuring the highest of standards are maintained in line with Four Seasons Standard. To ensure your section is kept to the highest standard of cleanliness. To ensure that each member of your team is fully conversant and comply with the Health, Safety and Hygiene regulations. To initiate new ideas for menus, garnishes etc. To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as required. To ensure your section and fridges are kept clean and that there is a proper rotation of stock in your fridges. To ensure you give a proper hand over to the next shift/Chef de Partie and that all the mise-en-place is in order before you finish your duty and before you go on your days off. To assist with any other requests as instructed by Jr. Sous Chef/Pastry Chef.Preferred Qualifications and Skills Degree Holder, preferably in Culinary. 3-5 Years of experience in a Pastry Kitchen with a Luxury Hotel/Resort. Strong organizational skills Strong analytical, problem-solving and project management skills Excellent communication skillsOur Offering:- Deeply instilled values-based company culture Opportunities to build a successful career with global potential Unique strong culture - diversity of 50 different nationalities Living accommodation in high quality, well-resourced apartment Excellent Training and Development opportunities Employee Recognition Programs Complimentary nights at FS Hotels Worldwide Paid annual home leave tickets Complimentary meals in employee restaurants Free transportation to work Medical coverage