Chef de Partie Baker

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor.We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us.We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.Four Seasons Resort Sharm El Sheikh, South Sinai. The resort sprawls across an enchanting natural preserve and is embellished by the emerald-colored Red Sea.The transferring employee should have the Egyptian passport.

BASIC PURPOSE

Prepare bread items according to production schedules and banquet event orders that meet quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

• BASIC PURPOSE Prepare bread items according to production schedules and banquet event orders that meet quality standards while maintaining a safe, sanitary work environment.

  
  

  ESSENTIAL FUNCTIONS:

  
  
• Prepare bread items according production schedules and banquet event orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures;
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages;
• Return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Work harmoniously and professionally with co-workers and supervisors.