Chef De Partie - Indian

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:

In the heart of Worli - the business hub of India’s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brand's first hotel in India, Four Seasons Hotel Mumbai echoes 'Powerhouse Luxury' in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies.

Role and Responsibilities

• To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department P&P.
• The ability to follow instructions by Senior chef and be open on accepting coaching and changes.
• The ability to assist senior chef on daily operation needs and work closely with others colleagues.
• Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen.
• The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product.
• The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow.
• Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage.
• The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage.
• The ability to perform task for daily operations, willing to work longer hours if required.
• The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required.
• The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning.
• The ability to assist outlet chef on cooking by follow proper standard recipe.
• The ability to maintain a cooperative working relationship with fellow employees.
• The ability to respond properly to any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to take initiative and responsible when tasks been assigned.
• The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
• The ability to perform task for daily operations, willing to work longer hours if required.
• The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
• The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
• Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet’s section Head Chef.
• Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours.
• Ability to manage and control fast selling and slow moving items, without over produce and cause wastage.
• The ability to take charge and act in professional way on solving kitchen problems when Chef not around.
• Need to work with Indian chef very closely to understand the guest expectation about India food.
• Responsible for the Indian food quality (tandoor, curry & south Indian) and standard of Indian food presentation need to be maintain at all the times. 

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS

NOTE:                                 All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

PHYSICAL DEMANDS ANALYSIS

Position:                             *            Standing/walking

*            Use Hand when cutting vegetables and non-vegetables with sharp knife.

*            Standing with hand holding cooking equipment while cooking.

*            Forward bend to lift goods from receiving, butcher

*            Forward bend, squatting, half-kneeling, and forward to reach into low fridge.

*            Forward and overhead to reach into high steamer and shelves.

*            Forward bend of head/neck to do decorating and other counter top activities

*            Repetitive upper extremity movements to roll dough and rub dough between hands (fingers extended) when helping at Dim Sum Section.

Forces:                 *           When lifting and storing heavy goods :15-20kg

*           When lifting hot stocks from cooking ranges: 10-20 liters

*    Lifting mixing bowl from dough mixer with dough and non-veg filling                                                                                                                  loaded.

Repetitions:         *            Lifting in and out of steamer and combi oven: 10-15 minutes/hour

*            Lifting items in coolers: very frequently

*            Lifting sacks of flour, 3 per day (when assisting dim sum section)

*            Forward bend: repetitive and frequent

Environment:                     *            Occasional exposure to cooler

Sensory:                             Sight needed for safety to operate mixer, lifting goods from steamer, using of                                                          sharp knife and   using cooking range if required.

Exposure to Hazards                                                                                            

Height

POSSIBLE FOR RE/STOCKING OR RETRIEVING ITEMS FROM STORAGE

Potential for burns

STOVES,COOKING RANGE,GRILLER,STEAMER

Electrical hazards

CORDS

Mechanical hazards

KITCHEN/FOOD PREPARATION EQUIPMENT

Toxic or caustic chemicals

VARIOUS CLEANING CHEMICALS

Skills and Abilities:

• Reading, writing and oral proficiency in the English language.
• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Good level of creativity and good organizational skills.
• Able to show great leader ship skills by showing lead by example to the junior staffs.
• Able to work under high pressure without losing control.