About the location:
In the heart of Worli - the business hub of India s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brands first hotel in India, Four Seasons Hotel Mumbai echoes Powerhouse Luxury in the city that never sleeps. Known for unparalleled food beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies.
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 PP.
- 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 PP 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 Misen 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.
- Need to work with Indian chef very closely to understand the guest expectation about India food.
- Responsible for the Indian food quality (tandoor, curry south Indian) and standard of Indian food presentation need to be maintain at all the times.
PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS
NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.
PHYSICAL DEMANDS ANALYSIS
Position: Standing/walking
Use Hand when cutting vegetables and non-vegetables with sharp knife.
Standing with hand holding cooking equipment while cooking.
Forward bend to lift goods from receiving, butcher
Forward bend, squatting, half-kneeling, and forward to reach into low fridge.
Forward and overhead to reach into high steamer and shelves.
Forward bend of head/neck to do decorating and other counter top activities
Repetitive upper extremity movements to roll dough and rub dough between hands (fingers extended) when helping at Dim Sum Section.
Forces: When lifting and storing heavy goods :15-20kg
When lifting hot stocks from cooking ranges: 10-20 liters
Lifting mixing bowl from dough mixer with dough and non-veg filling loaded.
Repetitions: Lifting in and out of steamer and combi oven: 10-15 minutes/hour
Lifting items in coolers: very frequently
Lifting sacks of flour, 3 per day (when assisting dim sum section)
Forward bend: repetitive and frequent
Environment: Occasional exposure to cooler
Sensory: Sight needed for safety to operate mixer, lifting goods from steamer, using of sharp knife and using cooking range if required.
Exposure to Hazards
Height
POSSIBLE FOR RE/STOCKING OR RETRIEVING ITEMS FROM STORAGE
Potential for burns
STOVES,COOKING RANGE,GRILLER,STEAMER
Electrical hazards
CORDS
Mechanical hazards
KITCHEN/FOOD PREPARATION EQUIPMENT
Toxic or caustic chemicals
VARIOUS CLEANING CHEMICALS
Skills and Abilities:
- Reading, writing and oral proficiency in the English language.
- High school graduate and an apprenticeship, cooking school or culinary institute education.
- Good level of creativity and good organizational skills.
- Able to show great leader ship skills by showing lead by example to the junior staffs.
- Able to work under high pressure without losing control.
