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Demi Chef de Partie - Dim Sum

10.00 to 12.00 Years   Mumbai City   30 Sep, 2021
Four Seasons
Job LocationMumbai City
EducationNot Mentioned
SalaryNot Disclosed
IndustryHotel / Restaurant
Functional AreaKitchen
EmploymentTypeFull-time

Job Description

  • To ability be punctual on shift with clean uniform grooming 10 mins before every shift started and it was part was follow Department P&P.
  • The ability to follow instructions by Outlet chef and be open on accepting coaching and changes to lead the rest of the teams into proper way.
  • The ability to lead dim sum teams for daily dim sum preparation for the outlet and also assisting other outlet making special dim sum for VVIP event if require.
  • The ability to support All Day Dining, Room Service and banqueting by supply products, knowledge and also training.
  • The ability to follow and work by follow Kitchen P&P and SOP while preparing dim sum and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product.
  • The ability to plan and organize dim sum daily operations in proper way, in order for junior staff to assist and follow.
  • Follow up on daily Dim sum section misen plus preparation, dim sum making, filling preparation, meat and seafood processing and marinate.
  • The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage.
  • Ability to manage and control fast selling and slow moving items, without over produce and cause wastage.
  • Helping and assisting others section when needed.
  • The ability to be flexible on working hours and assisting others outlets during peak seasons.
  • To guide and show junior staffs on follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning.
  • The ability to maintain a cooperative working relationship with fellow employees.
  • The ability to respond properly to any hotel emergency or safety situation.
  • The ability to perform other tasks or projects as assigned by hotel management and staff.
  • The ability to take initiative and responsible when tasks been assigned.
  • The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
  • The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
  • Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet s Chef.
  • Follow up on daily mis-en-plus preparation, double check all products and make sure all products available and in fresh conditions before business hours.
  • The ability to take charge and act in professional way and helping looks into kitchen operation.
  • The ability to solving kitchen issues and meeting up guest if required.
PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTSNOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.PHYSICAL DEMANDS ANALYSISPosition: * Standing/walking* Cutting vegetables and non-vegetables with sharp knife.* Forward bend to lift goods from receiving, butcher* Forward bend, squatting, half-kneeling, and forward reach to reach into low fridge.* Forward and overhead to reach into high steamer and shelves.* Forward bend of head/neck to do decorating and other counter top activities* Repetitive upper extremity movements to roll dough and rub dough between hands (fingers extended) when helping at Dim Sum Section.Forces: * When lifting and storing heavy goods :15-20kg* When lifting hot stocks from cooking ranges: 10-20 liters* Lifting mixing bowl from dough mixer with dough and non-veg filling loaded.Repetitions: * Lifting in and out of steamer and combi oven: 10-15 minutes/hour* Lifting items in coolers: very frequently* Lifting sacks of flour, 3 per day (when assisting dim sum section)* Forward bend: repetitive and frequentEnvironment: Occasional exposure to coolerSensory: Sight needed for safety to operate mixer, lifting goods from steamer, using of sharp knife and using cooking range if required.Exposure to HazardsHeightPOSSIBLE FOR RE/STOCKING OR RETRIEVING ITEMS FROM STORAGEPotential for burnsSTOVES,COOKING RANGE,GRILLER,STEAMERElectrical hazardsCORDSMechanical hazardsKITCHEN/FOOD PREPARATION EQUIPMENTToxic or caustic chemicalsVARIOUS CLEANING CHEMICALSEducation:
  • Reading, writing and oral proficiency in the English language.
  • High school graduate and an apprenticeship, cooking school or culinary institute education.
  • Good level of creativity and good organizational skills for section planning.
  • Able to show great leader ship skills by showing lead by example to the junior staffs.
Able to work under high pressure without losing control,

Keyskills :
food preparationitaliandaily operationsupper extremitycookinghotel managementleadership skillskitchentake ordersqualityroom servicehigh pressureassisting others

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