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 secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.Purpose
To supervise and coordinate activities of staff engaged in pastry preparation
Job Responsibilities
General
Is directly responsible for the day to daykey processes in his/her area of work
Where applicable, acts asshift leader; leads and motivates colleagues by example and promotes teamwork
Assumes training responsibilities when required; demonstrates a high degree of standards awareness
Actively offers operational, employee and customer (internal and external) related feedback to management
Displays warmth, care and genuine enthusiasm when dealing withguests and internal customers;lives the Golden Rule
Adheres to the hotel's code of conduct and grooming & hygiene standards
Is seen as working hands-on, assists colleagues in crunch times.
Actively participates in briefings and meetings; facilitates communication between employees and management
Maintains a clean and orderly work area and promotes a safe working environment
Performs any additional duties as assigned
Departmental
Prepares food hygienically, timely and economically as per standard recipes and procedures
Ensures consistency in taste and temperature, presentation, portion control and general quality of all food served
Assist his/her superiors in managing and supervising the kitchen
Develops recipe cards and products, daily specials
Works in all areas of food preparation as and when directed
Assists in making food requisitions and daily market lists
Receives raw products at loading dock and ensures quality, quantity and prices meet hotel's specification
Ensures all mise-en-place and work station is complete and manning in place prior to operation
Accommodates the food servers' requests regarding guest preferences
Special Requirements
Technical education in Hospitality and Culinary school.
At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level.
Requires reading, writing and oral proficiency in the English languages.
Strong supervisory and technical kitchen skills
Possesses aptitude and upward mobility. Internal candidates will have successfully completed the SDP course
Compliance Policies
Grooming Policy
Confidentiality Agreement
Policy Against Harassment
Electronic Systems Policy
Code of Business Conduct and Ethics
Employee Handbook Acknowledgement Form
Chef de Partie · Fourseasons