Chef De Partie - Staff Cafeteria

As a valuable member of the culinary team at Four Seasons Hotel Mumbai, your role will involve collaborating with senior chefs, assisting in daily kitchen operations, and following kitchen policies and procedures to deliver exceptional dining experiences. You will ensure the smooth operations of the kitchen and maintain the high standards of quality and service expected from a luxury establishment. Key Responsibilities: - Be punctual for every shift, maintaining a clean uniform and grooming standards, following department policies and procedures. - Follow instructions from senior chefs, accept coaching, and adapt to changes in a positive manner. - Assist senior chefs in daily kitchen needs and work closely with colleagues. - Support junior colleagues in various tasks such as receiving deliveries, cleaning vegetables, and proper storage in the kitchen. - Follow kitchen policies and standard operating procedures for food preparation, cooking techniques, and presentation. - Organize daily operations efficiently to facilitate the workflow of junior staff. - Prepare ingredients, including vegetables, meat, and seafood, following proper procedures to minimize wastage. - Be flexible with working hours, assist other outlets during peak seasons, and maintain hygiene standards to prevent food contamination. - Collaborate with outlet chefs to cook dishes according to standard recipes and maintain product quality. - Foster a cooperative working environment with fellow employees and respond appropriately to emergencies or safety situations. - Take initiative, act responsibly, and demonstrate professionalism to uphold the hotel's high standards. - Report incidents promptly, handle market list ordering, and manage inventory effectively to prevent overproduction and wastage. Qualifications Required: - Proficiency in reading, writing, and speaking English. - High school graduate with education from an apprenticeship, cooking school, or culinary institute. - Creative mindset, strong organizational skills, and leadership qualities to guide junior staff. - Ability to work effectively under pressure while maintaining composure.,