Job Description
Purpose
• He is responsible for the efficient and successful operation of the designated Kitchen.
• He controls, checks and supervises the kitchen operations and works hands on as and when needed.
• He assumes the responsibility for training related functions of all his staff
• He assists the Sous Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities
Special Requirements
• Supervise efficient, productive and profitable kitchen operations and ensure that high standards of
food production and presentation are consistent throughout the hotel at all times.
• Be able to supervise and manage a shift
• Be able to supervise employee.
• Be willing and able to train and motivate staff
• Must possess the necessary skills to be able to work hands on, and provide on the job training to
employee to meet the set standards
• Successful completion of High School or Technical School preferred
• At least has 6 years kitchens experience in 5 Star Hotel at supervisory level, with a
minimum of 4 yrs as Chef De chef
• Leadership and training skills
• Basic English communications skills
• Good Health, Creative, Positive attitude to work and a willingness to learn
Major Responsibilities
• He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to.
• To assist the Sous Chef with the planning and implementation of menus and food promotions.
• Cook and test new menu or promotional dishes
• Serge for new available products in the market
• Ensure that outstanding special events and special food promotions are carried out
• To control standards of food production and presentation throughout the outlet
• To examine goods up on receiving for quality and quantity.
• He controls the Kitchen outlet Employee to follow standard recipes and methods of preparation
• He informs the Sous Chef immediately of Supplier delivering unacceptable products.
• Total knowledge & understanding of Food Preparation Standard & Procedure.
• Ensure that all P&P and S&P are carried out consistently
• Take part in the setting and evolving the standards and procedures
• Responsible for the personal hygiene, and grooming standards of the kitchen staff.
• The Jr. Sous Chef is responsible for the purchase of food in absence of the Sous Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
Specific Responsibilities and Tasks
• To work closely with the Sous Chef on maintain the food cost and quality control procedures.
• Together with the Sous Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
• Handle and store stock according to stock control procedures.
• Be aware of duty of care, and adhere to occupational health and safety legislation, policies and
procedures.
• Adhere to the hotel's security and emergency policies and procedures
• Be familiar with property safety, current first aid fire emergency procedures.
• Comply with all hotel and corporate Safety and security guidelines
• Access and use basic word processing and spreadsheet computer packages.
• Abide by the Four Seasons Code of Conduct.
• Abide by the Four Seasons Employee Handbook.
• Abide by the hotel policies and procedures.
• Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.
• Ensure all reporting and servicing deadlines are met on a timely basis.Together with the Sous Chef he schedules working hour of the kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.He works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.
• On the job training
• Assist Chief Steward with Sanitation and Health Training.
• To assist with the development and implementation of a training program for kitchen staff.Personnel manager, and plan for future staffing needs.Maintain up-to-date staff records.Manage staff training and development using Four Seasons Hotel Human Resources management system.Implement staff performance appraisals.Provide ongoing advice and support to staff under your supervision.
• Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
• To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly
• He is responsible for the efficient and successful operation of the designated Kitchen.
• He controls, checks and supervises the kitchen operations and works hands on as and when needed.
• He assumes the responsibility for training related functions of all his staff
• He assists the Sous Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities
Special Requirements
• Supervise efficient, productive and profitable kitchen operations and ensure that high standards of
food production and presentation are consistent throughout the hotel at all times.
• Be able to supervise and manage a shift
• Be able to supervise employee.
• Be willing and able to train and motivate staff
• Must possess the necessary skills to be able to work hands on, and provide on the job training to
employee to meet the set standards
• Successful completion of High School or Technical School preferred
• At least has 6 years kitchens experience in 5 Star Hotel at supervisory level, with a
minimum of 4 yrs as Chef De chef
• Leadership and training skills
• Basic English communications skills
• Good Health, Creative, Positive attitude to work and a willingness to learn
Major Responsibilities
• He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to.
• To assist the Sous Chef with the planning and implementation of menus and food promotions.
• Cook and test new menu or promotional dishes
• Serge for new available products in the market
• Ensure that outstanding special events and special food promotions are carried out
• To control standards of food production and presentation throughout the outlet
• To examine goods up on receiving for quality and quantity.
• He controls the Kitchen outlet Employee to follow standard recipes and methods of preparation
• He informs the Sous Chef immediately of Supplier delivering unacceptable products.
• Total knowledge & understanding of Food Preparation Standard & Procedure.
• Ensure that all P&P and S&P are carried out consistently
• Take part in the setting and evolving the standards and procedures
• Responsible for the personal hygiene, and grooming standards of the kitchen staff.
• The Jr. Sous Chef is responsible for the purchase of food in absence of the Sous Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.
Specific Responsibilities and Tasks
• To work closely with the Sous Chef on maintain the food cost and quality control procedures.
• Together with the Sous Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
• Handle and store stock according to stock control procedures.
• Be aware of duty of care, and adhere to occupational health and safety legislation, policies and
procedures.
• Adhere to the hotel's security and emergency policies and procedures
• Be familiar with property safety, current first aid fire emergency procedures.
• Comply with all hotel and corporate Safety and security guidelines
• Access and use basic word processing and spreadsheet computer packages.
• Abide by the Four Seasons Code of Conduct.
• Abide by the Four Seasons Employee Handbook.
• Abide by the hotel policies and procedures.
• Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.
• Ensure all reporting and servicing deadlines are met on a timely basis.Together with the Sous Chef he schedules working hour of the kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.He works very closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.
• On the job training
• Assist Chief Steward with Sanitation and Health Training.
• To assist with the development and implementation of a training program for kitchen staff.Personnel manager, and plan for future staffing needs.Maintain up-to-date staff records.Manage staff training and development using Four Seasons Hotel Human Resources management system.Implement staff performance appraisals.Provide ongoing advice and support to staff under your supervision.
• Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
• To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly
💡 Quick Summary
Seeking a career-building opportunity? The Chef de Partie position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Maharashtra offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
