Chef Jobs in Mumbai

Chef de Partie

Job Details

Basic Function:

• Supervisory Position in Food & Beverage Production

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 the Senior chef and be open to accepting coaching and changes.
• The ability to assist senior chef on daily operation needs and work closely with other colleagues.
• Assisting junior colleagues on daily receiving pick up, vegetable cleaning, dry store pick up, butcher picks up, and proper storage in the kitchen.
• The ability to follow kitchen P&P and SOP while doing cutting, cooking, and following food presentation that has been set by Outlet Chefs in order to maintain high quality and consistency of product.
• The ability to plan and organize daily operations in a proper way, in order for junior staff to assist and follow.
• Follow up on daily Mosen plus preparation, Vegetable cutting, meat/seafood cutting, and marinating before storage.
• The ability to avoid wastage by utilizer all ingredients in all food preparation with minimum wastage.
• The ability to perform tasks for daily operations, willing to work longer hours if required.
• The ability to be flexible on working hours and assisting other outlets during peak seasons and when required.
• The ability to follow Four Season’s hygiene SOP in order to avoid food contaminations and food poisoning.
• The ability to assist outlet chef with cooking by following the 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 be responsible when tasks are 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 tasks 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 report an incident paste on the urgency of the incident, no matter how minor.
• Follow up on daily market list ordering, receiving, and 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 are available and in fresh condition before business hours.
• Ability to manage and control fast-selling and slow-moving items, without overproducing and causing wastage.
• The ability to take charge and act in a professional way on solving kitchen problems when Chef is not around.

Requirements: 

• 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 leadership skills by showing lead by example to the junior staff.

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