Executive Chef | Four Season

Job Description

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:

Situated in the lush Mae Rim Valley, Four Seasons Resort Chiang Mai is a haven of peace and luxury, just 30 minutes away from Chiang Mai city. Spanning 32 acres, the resort is accentuated by serene lakes, lily ponds, cascading waterfalls, and an operational rice farm with its resident water buffaloes. The 98 Pavilions and Residences showcase the grandeur of the Lanna Kingdom, intertwining influences from Burma, India, and China. Guests can immerse themselves in the ambiance of the Garden Pavilion, surrounded by lush flora, or bask in the seclusion of the exquisite Pool Villa. With an array of dining options like the authentic Lanna-inspired Rim Tai Kitchen to the innovative farm-to-table dishes at NORTH, gastronomic satisfaction is guaranteed. The resort’s spa, a sanctuary of rejuvenation, offers treatments steeped in traditional Thai healing practices. For those seeking venues for special occasions, spaces like Kasalong and the picturesque Orchid Nursery stand ready. At Four Seasons Resort Chiang Mai, every moment is a cherished memory in the making.

Responsibilities

1.            Ensure the correct preparation and presentation of a consistent level for all food items prepared.

 2.           Plan and develop menus for the hotel considering factors such as product availability. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy. 

 3.           Assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.

 4.           Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. 

 5.           Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. Consistency in delivery.

 6.           Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.

 7.           Maintain a consistently high level of employee morale and motivation.

 8.           Coordinate with the Food and Beverage Manager and Conference Services and Sales Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements.

 9.           Ensure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness of the kitchen.  The ability to supervise the maintenance and cleanliness of all food preparation equipment.

10.          Develop and ensure a safe working environment for people to work.

11.          Set up control systems which will assure quality and portion consistency.

12.          Create proper purchasing specifications.

13.          Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

14.          Monitor and review food presentations and make recommendations for needed changes.

15.          Communicate with the Food and Beverage Manager on a regular basis the activities, F&B promotion and result of the kitchen with business acumen.

16.          Monitor the employee cafeteria to ensure a quality product and a variety of menu items.

17.          Communicate with the purchasing department to ensure a top quality and fair price.