Demi Chef de Partie

About Four Seasons:

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.

MISSION

To carry out all culinary preparations of the assigned station with previous consultation with his/her own line manager. Ensure and maintain the cleanliness of his/her station according with all hygiene HACCP procedures or any other local hygiene and security regulations applied to the restaurant. If necessary, he/she should replace the chef de partie in case of absence and back-up this position.

TASKS AND ACTIVITIES

Ø To apply the four seasons norms and quality standards

• To work together as a team with his/her chef de partie;
• To respect and ensure the application of all hygiene HACCP procedures or any other local hygiene regulations applied to the restaurant;
• To respect and ensure the application of all safety and security standards applied in the host-country;
• To apply and respect all procedures and guidelines given by his/her own line manager as well as the use of recipes relative to his/her station;
• To minimize waists by using raw products and the available material in the most optimum way;
• To ensure the proper use of the equipment and tools provided by the restaurant.
• https://careers.fourseasons.com/us/en/job/REQ10354410/Demi-Chef-de-Partie