Chef de Partie

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Open since May 2019, in the information technology capital of India, Four Seasons Hotel Bengaluru at Embassy ONE provides a preferred address for both business and leisure travellers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Designed to reflect a sense of its location, the Hotel’s design merges nature and architecture in an homage to Bengaluru’s reputation as the Garden City. Four Seasons Hotel Bengaluru at Embassy ONE is located in one of the city’s most dynamic development that includes Four Seasons Private Residences, premium grade office space, sophisticated retail, dining and entertainment.

Chef De Partie - Awadhi Specialty

About Four Seasons Hotel Bengaluru

Strategically located between the Central Business District and Bengaluru International Airport, Four Seasons Hotel and Residences; stands tall in one of the most premium residential neighborhoods of Bengaluru, making it is India’s first branded residences and a landmark destination of the Garden City. The expansive Embassy One development brings together luxury shopping, corporate office space and fine dining into Four Seasons premium living and world-class hospitality experience.

The Four Seasons Hotel & Residences are spread across two immaculately designed 30-story towers - The South & North Towers. The hotel comprises of 234 guest rooms, including 31 Executive Suites, a Presidential Suite and 13,000 sq. ft. of Banquet Spaces.

An exciting addition to Bengaluru’s culinary scene, the Hotel will introduce several unique dining outlets to the city, including the finest Asian Brasserie restaurant serving Chinese, Japanese and Thai cuisines; a specialty Bar with a bespoke concept serving artfully crafted Cocktails, an All Day Dining restaurant with a global street kitchen concept, a Lobby Lounge designed for social and business meetings and a Pool Bar offering innovative mocktails, cocktails and light meals.

With a spacious Ballroom, Meeting Rooms and Outdoor Lawns spread over 13,000 square feet; the hotel will be the perfect destination for memorable celebrations and events.

The Hotel will also offer a state of the art Business center for business travelers, a haven of rejuvenation at the Spa, wellness-focused fitness Centre and a swimming pool offering respite from the city’s hustle and bustle.

Basic Function:

Supervisory Position in Food & Beverage Production

Role and Responsibilities

• To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department P&P.
• The ability to follow instructions by Senior chef and be open on accepting coaching and changes.
• The ability to assist senior chef on daily operation needs and work closely with others colleagues.
• Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen.
• The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product.
• The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow.
• Follow up on daily Mis en plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage.
• The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage.
• The ability to perform task for daily operations, willing to work longer hours if required.
• The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required.
• The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning.
• The ability to assist outlet chef on cooking by follow proper standard recipe.
• The ability to maintain a cooperative working relationship with fellow employees.
• The ability to respond properly to any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to take initiative and responsible when tasks been assigned.
• 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.

What to expect: You will……

Be a champion of the Golden Rule: Do unto others as you would have them do unto you

Be part of a cohesive team with opportunities to learn, grow and develop

Have the opportunity to engage in diverse and challenging work

Derive a sense of pride in work well done

Be recognized for excellence