Job title: Sous Chef Indian Specialty

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.PurposeSupervise Junior Staff and provide necessary training and coaching in Indian Cuisine.Job ResponsibilitiesGeneralIs directly responsible for the day to day key processes in his/her area of workWhere 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.Actively 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.DepartmentalPrepares food hygienically, timely and economically as per standard recipes and proceduresEnsures consistency in taste and temperature, presentation, portion control and general quality of all food servedAssist his/her superiors in managing and supervising the kitchenDevelops recipe cards and products, daily specialsWorks in all areas of food preparation as and when directedCreate innovative Indian Buffets and cuisine.Develop Indian recipe cards and daily specials which reflect current trends and style.Assists in making food requisitions and daily market listsReceives raw products at loading dock and ensures quality, quantity and prices meet hotel’s specificationEnsures all mise-en place and work station is complete and manning in place prior to operationAccommodates the food servers’ requests regarding guest preferences.Special RequirementsTechnical education in Hospitality and Culinary school.At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level.Requires reading, writing and oral proficiency in the English languages.Strong supervisory and technical kitchen skills, with specialisation in Indian CuisinePossesses aptitude and upward mobility.Internal candidates will have successfully completed the SDP courseCompliance PoliciesGrooming PolicyConfidentiality AgreementPolicy Against HarassmentElectronic Systems PolicyCode of Business Conduct and EthicsEmployee Handbook Acknowledgement Form

Expected salary:

Location: Mauritius

Date posted: Sun, 07 Jul 2024 23:57:52 GMT

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