Chef de Partie
Four Seasons Hotels and Resorts
hace 2 días
  • Participate in the preparation of implementations in accordance with Four Seasons standards;
  • Maintain consistency in the quality of the recipe but also in the manufacturing method;
  • Organize the complete set-ups and set-up of its part under the control of the sous-chefs
  • Manage the needs of its implementation and replenishment ensuring that it does not exceed the needs of the service;
  • Train, motivate, manage discipline and supervise the work of kitchen clerks, thus ensuring that all standards are present;
  • Keep kitchen and equipment clean and take care of equipment;
  • Ensure that all perishables are kept at an appropriate temperature;
  • Check the quantity used by the team;
  • Determine what is needed for the preparations, what will be frozen;
  • Note any shortages in the stock;
  • Store unused products in appropriate areas;
  • Cover and date all perishables;
  • Assist in plans and actions to correct food cost problems : control food waste, losses and consumption;
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