To assist the Sous Chef with the supervision of the Kitchen Department and be responsible for outlet food preparation while ensuring superior quality and consistency.

• Job Responsibilities

General

• Where applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamwork
• Assumes training responsibilities when required; demonstrates a high degree of standards awareness
• Actively offers operational, employee and customer (internal and external) related feedback to management
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
• Adheres to the hotel's code of conduct and grooming & hygiene standards
• Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
• Actively participates in briefings and meetings; facilitates communication between employees and management
• Maintains a clean and orderly work area and promotes a safe working environment
• Performs any cognate duties as and when required.

Departmental

• Forge a strong team spirit within his team by taking a personal interest in every employee in the department. Foster excellent inter-department cooperation
• Actively involved in all facets of Training activities in the Food Preparation Department.
• Ensures highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standards recipes are followed strictly.
• Complies with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity.
• Develop creative menus and daily specials and supervise their implementation, menus are prepared correctly and ready for service.
• Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.
• Actively involved in the execution of special culinary events
• Ensures high level of personal hygiene and grooming standards of the kitchen staff.
• Equipment and fixtures are maintained well and reports any faults and damage.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
• Work harmoniously and professionally with co-workers and supervisors.