Chef De Partie - Indian

Role Overview: At Four Seasons Hotel Mumbai, you will be part of a team that believes in creating exceptional guest experiences by treating everyone with genuine heart and luxury. As a member of our team, you will work in an intimate, boutique atmosphere where you will have the opportunity to push yourself to new heights and connect with both colleagues and guests in a meaningful way. Key Responsibilities: - Always be punctual for your shift, ensuring you are in clean uniform and grooming 5 minutes before the start of each shift as per Department P&P. - Follow instructions from Senior chefs, be open to accepting coaching and changes, and assist in daily operation needs while working closely with colleagues. - Assist junior colleagues in daily tasks such as receiving pick up, cleaning vegetables, picking up dry store items, butcher pick up, and ensuring proper storage in the kitchen. - Follow kitchen P&P and SOP while cutting, cooking, and presenting food to maintain high quality and consistency as set by Outlet Chefs. - Plan and organize daily operations efficiently for junior staff to assist and follow, including daily Misen plus preparation, vegetables and meat/seafood cutting, and marinating. - Minimize wastage by utilizing all ingredients in food preparation effectively. - Be flexible with working hours, willing to work longer hours during peak seasons, and assist in other outlets when required. - Follow Four Seasons hygiene SOP to prevent food contaminations and food poisoning. - Maintain a cooperative working relationship with fellow employees, respond properly to hotel emergencies or safety situations, and perform any assigned tasks or projects by hotel management. - Take initiative, act responsibly when tasks are assigned, and act professionally at all times to reflect the high standards of Four Seasons Hotels. Qualifications Required: - Proficiency in reading, writing, and oral communication in the English language. - High school graduate with an apprenticeship, cooking school, or culinary institute education. - Demonstrated creativity, organizational skills, and leadership abilities to lead by example for junior staff. - Ability to work under high pressure situations without losing control. (Note: All physical, cognitive, social, and environmental requirements are subject to possible modifications to accommodate individuals with disabilities),