Chef de Partie(Seychellois only)

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 outlet chef.