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:
About the role
The Four Seasons Hotel Kuwait is looking for Demi Chef de Partie - Butcher for the candidates with passion for excellence, expertise in hospitality operations and proven leadership. As the member of the Kitchen, the Demi Chef de Partie - Butcher works across disciplines to deliver an exceptional experience and adapt to the changing needs of the operation.
What you will do
Provide support and oversee operations of Butchery kitchen.
Train and provide orientation to the staff and ensuring compliance with the Four Seasons and health and safety guidelines.
Mentor, coach and conduct training of new Commis at the Butchery kitchen to ensure team understands the operation.
Ensure the quality and quantity of all Meat, Poultry, Game, and Small goods, fish and shellfish products, recipe cards and photographs and given instructions as per the standards and procedures.
To ensure good knowledge of cuisines, to carry out the duties and responsibilities for the position in an efficient and productive manner.
Cut and prepare for use various varieties of meat, fish and poultry.
Inspect all meat, seafood, and poultry according to established specifications and Four Seasons Standards and perform yield testing.
Operate, maintain and properly clean Butchery kitchen equipment, including grinders, saws, knives, cutting boards, mixers, slicers, ect.
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.
Assist the Chef in the day-to-day operation of the kitchen and to maintain a high Standard of product.
Prepare, cut, portion food for all outlet kitchens efficiently and economically.
Ensure proper sanitation procedures are followed and the Butchery kitchen is always clean, neat and tidy.
Defrost, handle and storage of food according to the standard and procedure.
To ensure preparation and presentation of all the butchery product according to the outlet chef specification.
Schedule all butcher kitchen employees.
To communicate regularly with the Executive Chef/Executive sous chef to achieve an excellent rapport throughout the food production department.
To do requisition of all items needed for the following day from the food storeroom and non-food storeroom.
To ensure all equipment is in full working order.
To respond properly in any hotel emergency or safety situation.
To perform other tasks or projects as assigned by hotel management.
To have full knowledge of Four Seasons Food Standards.
To be certified in Food Service Sanitation as available and to implement protocols.
Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
To ensure an adequate supply of all products prepared on a timely basis.
To have a full working knowledge of halal food, service and preparation.
To assist the Sous Chef with the planning and implementation of menus and food promotions.
To search for new available products in the market.
To examine goods up on receiving for quality and quantity.
To ensure personal hygiene, and grooming standards of the kitchen staff is followed.
To interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
To provide ongoing advice and support to staff under your supervision.
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.
Assist with set-up and cleaning of operational areas.
Complete performance evaluations for line staff if required.
What you bring
The ideal candidate brings forward creativity and innovative ideas.
The candidates must have a great cooking, organizational skills, a strong work ethic and people-management.
Ideally have a culinary diploma / degree.
Minimum of two years’ experience working in a similar position in five-star luxury hotels.
What we offer
Full board single living accommodation in a high quality, well-resourced accommodation
Complimentary Discovery Nights at FS Hotels worldwide
Paid home leave tickets
Quality employee meals
Regular social and sporting events
Complimentary transportation to/from work.
Laundry/dry cleaning for provided uniforms.
Work shoes provided.
Full medical coverage
Work Authorization
Hotel will apply for the work authorization for the successful candidate.
We look forward to receiving your application!
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