Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
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Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
Knowledge of Las Vegas Sands food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards.
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Education & Certification• Diploma/Degree in Culinary Arts or related field preferredExperience• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacityCompetencies• Possess food hygiene and safety certification• Able to work on rotating shifts, weekends & public holidays• Possess a well-groomed, professional appearance• Demonstrates a full understanding of their role and carries it out in line with their job description• Works effectively with the rest of the team• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
Comply with the conditions of the food hygiene policies
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
Maintains cleanliness and organization in all work areas
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Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 135 hotels and 59 private residences in major city centers and resort destination in the world, Four Seasons consistently ranks among the world’s best hotels and most prestigious brands in reader polls, traveler reviews and industry awards. Senior Chef de Partie - Pastry
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