To train, motivate, supervise and discipline all Chef’s working directly and indirectly in the kitchen. To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
To establish standard recipes and ensure the compliance with them. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
To assist the Sous Chef and Jr. Sous Chef in training associates. To participate in product development and in controlling the smooth operation of the kitchen.
To ensure food quality, food taste, food presentation, and food requisition. To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
To be able to supervise employee and manage a shift. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
To assist the Sous Chef and Jr. Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
To have full knowledge of Four Seasons Food Standards. To ensure all equipment is in full working order. To ensure an adequate supply of all products prepared on a timely basis.
To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
To prepare exciting and appealing room amenity when needed. To demonstrate and maintain at all times a professional behavior and positive attitude.
To communicate regularly with the Executive Chef / Executive Sous Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
To schedule all kitchen employees. To respond properly in any hotel emergency or safety situation. To perform other tasks or projects as assigned by hotel management.
This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
To have a full working knowledge of halal food, service and preparation. To execute Alternative Cuisine and Spa Cuisine.
To be certified in Food Service Sanitation as available and to implement protocols. To work closely with all chef’s in relation to the food.
To provide a friendly and professional service that always exceeds guest’s expectations. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
To report for duty punctually wearing the correct uniform / attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
To comply with local legislation as required. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
To respond to any changes in the department as dictated by the needs of the industry, company or hotel. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.
To attend training and meetings as and when required.