Junior sous Chef ( Chinese cuisine: Vietnamese cuisine ) | 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:
Your own private paradise on a lush coral island. On Desroches Island, there is nothing to distract you from tranquillity, save for the sound of birds singing and an ocean breeze that invites you to come a little closer. We’re the only resort on this captivating coral island in the middle of the Indian Ocean, where the beaches belong to no one and everyone at the same time. Our rustic villas and suites are intimate retreats and will make you feel like a castaway who has struck gold.
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Service Passion for Luxury Hospitality and have an eye to details.
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Cooking school or culinary institute education or equivalent experience
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Minimum of two years or related work experience
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One to two years in a supervisory or assistant manager position
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Advanced culinary knowledge is expected on this position
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Proficient knife skills and ability to multi-task
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Good command of the English language
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Select, train, evaluate, plan schedules and ensure high employee performance, motivate, coach, and discipline all employees in the Hotel’s Main Kitchen Restaurant to ensure that established cultural and core standards are met.
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Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
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Control labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
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Attend regular operational meetings to ensure effective coordination and cooperation between departments
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Process the payroll and gratuity reports as required
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Work harmoniously and professionally with co-workers and supervisors
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Work closely with the assigned Sous Chef and Pastry Team to maintain effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
