مطلوب شيف لفنادق ومنتجعات فور سيزونز في المنامة ,البحرين

Demi Chef de Partie

About the job

Job Description

To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
To help the Chef de partie to establish standard recipes and ensure the compliance with them.
Focus on temperature and visual appeal, make sure that all dishes you are producing uniform and that all established portion sizes are adhered to.
To assist the Sous Chef and Chef de partie 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 the commis.
To assist the Sous Chef and Chef de Partie 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 assist in ensuring an adequate supply of all products prepared on a timely basis.
To assist in doing the requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
To assist in the preparation of exciting and appealing room amenities when needed.
To demonstrate and maintain at all times a professional behavior and positive attitude.
To communicate regularly with the Executive Chef/Restaurant 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 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 be certified in Food Service Sanitation as available and to implement protocols.
To work closely with all chef’s in relation to the food.