Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here.
1. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
2. The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel’s pricing policy.
3. The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
4. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
5. The ability to prepare a daily payroll report.
6. The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
7. The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
8. The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
9. The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
10. The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
11. The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
12. The ability to maintain a consistently high level of employee morale and motivation.
13. The ability to coordinate with the Food and Beverage Director, the Executive Assistant Manger and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
14. The ability to ensure that sanitation standards as set forth by Four Seasons are in compliance as well as the cleanliness and neatness of the kitchen.
15. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
16. The ability to develop and ensure a safe working environment for people to work.
17. The ability to set up control systems, which will assure quality and portion consistency.
18. The ability to create proper purchasing specifications.
19. The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
20. The ability to monitor and review food presentations and make recommendations for needed changes.
21. The ability to communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen.
https://careers.fourseasons.com/us/en/job/REQ10350478/Chef-de-Cuisine
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
POSITION SUMMARY Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, […]
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