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 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 The ability to follow proper payroll and uniform procedures The ability to produce all breakfast pastry items etc for all outlets Room Service and Banquets The ability to set-up all breakfast pastries for Banquets The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product The ability to work with the Pastry Chef and Chief Baker in order to develop new items and ongoing development of skills and techniques The ability to work neatly and cleanly keeping work areas and walk-ins in accordance with sanitary standards The ability to keep waste to a minimum The ability to maintain a cooperative working relationship with fellow employees The ability to respond properly in any hotel emergency or safety situation The ability to perform other tasks or projects as assigned by hotel management and staff The ability to be certified in food service sanitation The ability to have knowledge of Four Seasons Food Standards The ability to be own responsible when is need The ability to take decision when need The ability to write Requisition for the pastry shop pastry and bakery kitchen The ability to perform task for Sunday Brunch and Holiday 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 report any accident immediately no matter how minor 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 Forward bend to reach into giant mixers Forward bend to lift contents of mixer from mixer to table top Forward bend squatting half-kneeling and forward reach to reach into low ovens Forward and overhead reach to reach into high ovens 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 Gross grasp bilaterally to handle pastry decoration bags Fine-motor coordination to do fancy decorations Repetitive lifting through full range to ovens Lifting of sacks of flour and sugar at counter top height Forces sacks of sugar flour 50-100 lbs estimated 20 lb grip strength required to handle pastry decoration bags items in cooler 40-50 lbs maximum average is less Repetitions Lifting in and out of ovens 10-15 minutes hour Lifting items in coolers very frequently Lifting sacks of flour sugar 5 per day Forward bend repetitive and frequent Handling pastry decoration bag continuous and repetitive for prolonged periods of time Environment Occasional exposure to cooler Sensory Sight needed for safety to operate mixer sight also needed for artistic application of decorations Exposure to Hazards Height POSSIBLE FOR RE STOCKING OR RETRIEVING ITEMS FROM STORAGE Potential for burns STOVES HOT DISHES FOOD AND BEVERAGES 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