Job title: Junior Sous Chef

Company: Four Seasons Hotels

Job description: 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: A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.PurposeTo assist the Sous Chef with the supervision of the Kitchen Department and be responsible for outlet food preparation while ensuring superior quality and consistency.Job ResponsibilitiesGeneralWhere applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamworkAssumes training responsibilities when required; demonstrates a high degree of standards awarenessActively offers operational, employee and customer (internal and external) related feedback to managementDisplays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden RuleAdheres to the hotel’s code of conduct and grooming & hygiene standardsIs seen as working hands-on, assists colleagues in crunch times; Walks the talkActively participates in briefings and meetings; facilitates communication between employees and managementMaintains a clean and orderly work area and promotes a safe working environmentPerforms any other cognate duties as and when required.Conversant with Material ControlDo ordering on Material controlDepartmentalForge a strong team spirit within his team by taking a personal interest in every employee in the department. Foster excellent inter-department cooperationActively involved in all facets of Training activities in the Food Preparation Department.Ensures highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standards recipes are followed strictly.Complies with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity.Develop creative menus and daily specials and supervise their implementation, menus are prepared correctly and ready for service.Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.Actively involved in the execution of special culinary eventsEnsures high level of personal hygiene and grooming standards of the kitchen staff.Equipment and fixtures are maintained well and reports any faults and damage.Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.Work harmoniously and professionally with co-workers and supervisors.Special RequirementsTechnical education in Hospitality Management and/or Culinary school.At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level.Good knowledge and understanding of Western and basic Asian cuisines.Aware of latest food trends.Requires reading, writing and oral proficiency in the English language.Computer literateStrong supervisory, organisational and technical kitchen skillsPossesses business acumen, well developed guest PR skills and personal flairCompliance PoliciesGrooming PolicyConfidentiality AgreementPolicy Against HarassmentElectronic Systems PolicyCode of Business Conduct and EthicsEmployee Handbook Acknowledgement Form

Expected salary:

Location: Mauritius

Date posted: Mon, 08 Jul 2024 01:36:44 GMT



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