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Chef De Partie

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Chef De Partie
Four Seasons


Job description


1. Reading, writing and oral proficiency in the English language

2. Strong leadership, training and motivational skills.

3. Strong organizational skills and ability to work in stressful fast paced environment.

4. Culinary degree.

5. Five years cooking experiences


1. The ability to follow proper payroll and uniform procedures

2. The ability to check that all staff comes on time.

3. The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons.

4. The ability to organize and delegate the preparation of all banquets function food and to coordinate details of each function.

5. The ability to check for all the fridges and chillers cleanliness.

6. The ability to communicate with the Executive Chef and Sous Chef's in all facets of the job.

7. The ability to attend the dally briefing with the Sous chefs and others c-d-p and pass it to the staff.

8. The ability to requisition all items needed for the next day with the assistance of the Sous Chef.

9. The ability to make stocks and sauces for the hotel. And to check the mise en place list of the day.

10. The ability to handle all demands and inquires in a professional and positive manner.

11. The ability to respond properly in any hotel emergency or safety situation.

12. Informing the Sous chef and the out let manager about the 86th items

13. The ability to perform other tasks or projects as assigned by hotel management and staff.

14. The ability to be certified in food service sanitation.

15. The ability to make sure the all equipment like grill, ovens etc. are maintained and preheated.

16. The ability to check for any maintenance requirement.

17. The ability to check the weekly schedule with the Sous chef.

18. The ability to finalize any special menu that may be required for the next day.

19. The ability to prepare food for banquets following the specified standards indicated on individual function sheets. And to check and coordinate details of each function

20. The ability to execute banquet events in the absence of the banquet chef.


NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.


Position: * Standing/walking

* Lift and carry soup kettles to cooling tank at waist-chest level

* Lift boxes of veal and beef bones at mid-range

* Lift/carry trays of food to carts (bilateral carry or over-the-shoulder unilateral carry with wrist in full extension)

* Push/pull Queen Mary and other carts over carpeted hallways, over elevator tracks

* Forward bend, squatting, kneeling, half-kneeling and forward reach to get to low racks and cabinets

Forces: boxes of veal & beef bones: 50 lbs.

soup kettles: 160 lbs. (two people)

Queen Mary: 1,000 lbs. (50-60 lbs. push/pull force required)

other carts: 300 lbs. (15 lbs. push/pull force required)

Repetitions: * Lift boxes of veal and beef 6 x day

* Lift and carry soup kettles: 2 x day

* Lift and carry trays to food carts: repetitive and frequent

* Move smaller carts in and out of cold storage: 12-15 x day

* Push/pull Queen Mary: occasionally (stewards typically perform this task

* Bending, squatting, reaching into cabinets: frequently

Environment: Warm

Sensory: Sight and good sensation needed while working around hot stove


Job type
F&B kitchen
Starting in
As soon as possible
Duration of the contract

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