3 Senior Chef Jobs

To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Professional Culinary experience over 2 years Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant Excellent communication skills (verbal and written, fluent English preferred)

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. 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 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. Requirements: 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.

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. 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 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. Requirements: 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.