Chef De Partie - Butchery

As a valued member of our kitchen team, you are expected to demonstrate the following abilities and qualities: You should strive to be punctual for your shifts, arriving five minutes early with a clean uniform and well-groomed appearance. It is essential to adhere to the Department's policies and procedures diligently. You must be receptive to instructions from senior chefs, demonstrate a willingness to accept coaching, and be adaptable to changes within the kitchen environment. Collaborating closely with your colleagues and assisting senior chefs in daily operations are key aspects of your role. Your responsibilities will include supporting junior colleagues in various tasks such as receiving deliveries, cleaning vegetables, organizing dry store items, handling butcher pickups, and ensuring proper storage practices in the kitchen. Adherence to kitchen policies and standard operating procedures (SOPs) is crucial while engaging in food preparation activities like cutting, cooking, and following food presentation guidelines established by Outlet Chefs to maintain product quality and consistency. Efficient planning and organization of daily operations are expected from you to facilitate the workflow for junior staff. This includes overseeing mise en place preparation, vegetables and meat/seafood cutting, and marinating processes to minimize wastage and ensure optimal utilization of ingredients. Flexibility in working hours and a willingness to support other outlets during peak seasons are essential qualities. Upholding Four Seasons" hygiene standards to prevent food contamination and following proper recipes set by the outlet chef are paramount. Maintaining a cooperative and professional relationship with your colleagues, responding effectively to hotel emergencies, and completing assigned tasks with initiative and responsibility are integral parts of your role. In the absence of the chef, you should be capable of resolving kitchen issues professionally. Regular monitoring of market list ordering, inspecting product quality, and ensuring freshness of ingredients are part of your duties. Managing inventory effectively, avoiding overproduction, and minimizing wastage are key responsibilities. Overall, you are expected to uphold the high standards of Four Seasons Hotels by acting professionally, demonstrating initiative, and contributing positively to the kitchen team's success. Your commitment to excellence and adherence to protocols will play a significant role in the overall efficiency and quality of our operations.,