COMPLETE Pastry Chef de Partie - Prague

JOB OVERVIEW

To assist in the preparation, production, duties and responsibilities of his/her Culinary Section as assigned by the Executive Chef. Give full support to the, Sous Chef, and Jr. Sous Chef when need for other Culinary related events in the hotel.

RESPONSIBILITIES AND DUTIES

• Be familiar with the emergency procedures
• Enforces fire safety as per hotels policies.
• Follow HACCP and local Hygiene laws at all times
• Ensures a careful handling of all the property assets.
• Assist the Junior Sous Chef in performing his duties and acts as Junior Sous Chef in his absence.
• Be a good Team Player with all Ambassadors
• The highest quality of our Food, Beverage & Services provided
• Actively supporting the Four Seasons Hotels Culture to help achieve our Vision, Mission and Goals.
• Four Seasons service operation procedure (S.O.P) to be followed and enforced on daily base.
• Looking continuously for ways to improve the quality and service.
• Enforce tools and equipment are handled and maintained properly.
• Ensures standard of food quality and safety at all times during active walks per shift.
• Accountability for the F&B operations.
• Maintain and up-date as required a departmental filing system,
• Adhere to the Company's Procedures and rules.
• Maintain strict confidentiality and ensure work is of the highest level.
• Establish high levels operational standards in F&B in line with international standards.

QUALIFICATIONS

• Previous experience in similar and/or related fields in a 5* Hotel.
• Hotel Management (desirable)
• Proficient in English Language
• Physically fit
• Fluent English and additional languages desirable 
• Certificate in F&B would be an advantage
• Physical abilities.