Cafe Milano Restaurant's Sous Chef

1. To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the main kitchen.

2. To communicate regularly with the Restaurant Chef to achieve an excellent rapport throughout the food production department and in developing new menu items as well as the quality of all food prepared in the kitchen he supervises.

3. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.

4. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.

5. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.

6. To ensure all equipment is in full working order.

7. To ensure a superior production of international food and other dishes.

8. To ensure an adequate supply of all products prepared on a timely basis.

9. To prepare exciting and appealing room amenity when needed.

10. To establish standard recipes and ensure compliance with them.

11. To respond properly in any hotel emergency or safety situation.

12. To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Restaurant Chef and Director of Food and Beverage.

13. To have a full working knowledge of halal food, service and preparation.

14. To have full knowledge of Four Seasons Food Standards.

15. To execute Alternative Cuisine and Spa Cuisine.

16. To be certified in Food Service Sanitation as available and to implement protocols.

17. To work closely with all chefs in relation to the food prepared by your kitchens.

18. To work closely with all chefs in relation to the kitchen and the rest of the culinary / F&B team.

19. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.

20. Work harmoniously and professionally with co-workers and supervisors.

21. Prepare food items.

22. Assist with set-up and cleaning of operational areas.

23. Complete performance evaluations for managerial and line staff.

Standard Duties:

1) To provide a friendly and professional service that always exceeds guest’s expectations.

2) Assist in phone coverage with other departments.

3) Assist the department to upkeep relevant notice boards.

4) Prepare related paperwork for new hires.

5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).

6) To accept responsibility for the health, safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.

7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.

8) To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.

10) To report for duty punctually wearing the correct uniform / attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

11) Wear hair restraint / hat, gloves, apron, jacket and closed toed shoes at all times while on duty.

12) To comply with local legislation as required.

13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.

14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.

15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.

16) Perform other tasks or projects as assigned by the Director of Food & Beverage or Restaurant Chef.

17) Must be able to obtain any required food handling and / or sanitation certifications required.

What you bring:

• A minimum of at least 2 to 3 years of experience in a similar role in a luxury brand
• Must be able to obtain any required food handling and / or sanitation certifications required
• Proficient in English (speaking, reading, writing)
• Excellent interpersonal, verbal, and written communication skills

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms