Demi Chef De Partie

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

• →Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service.
• →Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• →Maintain high standards of cleanliness and hygiene in the kitchen.
• →Work harmoniously and professionally with co-workers and supervisors
• →Ensure that all food items are prepared according to the restaurant's recipes and standards.
• →Manage inventory and minimize food waste.
  
  

• High school education, cooking school or culinary institute education or equivalent experience.
• Minimum 2 years culinary or related work experience.
• Strong knowledge of food preparation techniques and food safety standards.
• Good communication and teamwork skills. Proficiency in English.
• Ability to work in a fast-paced and demanding environment.
• Willingness to learn and develop new skills under the guidance of senior chefs.
• Experience in Thai and Malaysian cuisines.

•  6 days per week over 48 working hours.