Chef de Partie

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.