About Four Seasons:
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.
About the location:
A landmark on lake Geneva since 1834. With enchanting views of the lake and the snow-capped Alps in the distance as well as the Old Town, Geneva’s first hotel remains the first choice of sophisticated travellers and world statesmen. Come and unwind from your day with a treatment at our rooftop Spa, and build connections with colleagues over Italian gastronomy at Michelin-starred Il Lago before retreating to your Pierre-Yves Rochon–designed room for a good night’s sleep. Four Seasons Hotel des Bergues Geneva blends a revitalized sense of history with warm and genuine personal service in the very heart of the city.
Four Seasons Hotel des Bergues is Geneva’s first hotel and a landmark, blending contemporary and classic decor, steps away from the lake, the Old Town and the famous Quartier des Banques with a beautiful view of the Jet d'Eau. A state of the art Spa and a vibrant F&B operation complement the exceptional service provided by our extraordinary team.
DEPARTMENT: Izumi
REPORTS TO: Chef de Cuisine
SUMMARY:
1. To hire, train, motivate, supervise and discipline all Chef’s working directly and indirectly in the kitchen.
2. To schedule employees.
3. To communicate regularly with the Executive Chef/ Chef de cuisine to achieve an excellent rapport throughout the food production department and in developing new menu items as well the quality of all food prepared in the kitchen he supervises.
4. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
5. To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
6. To ensure proper sanitation procedures are followed and the kitchens are always clean, neat and tidy.
7. To ensure all equipment is in full working order.
8. To ensure a superior production of international food and other dishes.
9. To ensure an adequate supply of all products prepared on a timely basis.
10. To prepare exciting and appealing room amenity when needed.
11. To establish standard recipes and ensure the compliance with them.
12. To respond properly in any hotel emergency or safety situation.
13. 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 Executive Chef / Chef de cuisine.
14. To have a full working knowledge of food, service and preparation.
15. To have full knowledge of Four Seasons Food Standards.
16. To execute Alternative Cuisine
17. To be certified in Food Service Sanitation as available and to implement protocols.
18. To work closely with all chef’s in relation to the food prepared by your kitchens.
19. To work closely with all chefs in relation to the kitchen and the rest of the culinary/F&B team.
20. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct.
21. Work harmoniously and professionally with co-workers and supervisors.
22. Prepare food items.
23. Assist with set-up and cleaning of operational areas.
24. Complete performance evaluations for managerial and line staff.
25. Conduct, lead and analyze standard testings to ensure the quality and consistency of treatment protocols and sequences of service and to achieve the monthly goal.
Standard Duties
1. To provide a friendly and professional service that always exceeds guest’s expectation.
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.
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.
11. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
12. Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
13. To comply with local legislation as required.
14. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
15. To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
16. 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.
17. Perform other tasks or projects as assigned by the Director of Food & Beverage or Executive Chef.
18. Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
EDUCATION:
NVQ level 1
Food Safety level 2
Excellent Food knowledge
Good Knowledge of Cooking Technique
REQUIREMENTS:
Previous experience as Sushi Chef
Customer Focus
Technical Skills
Time Management
Teamwork
Major responsibilities
1. To mise-en-place and cooking of food for service, ensuring the highest of standards are maintained for all outlets.
2. To thoroughly understand quality standards in food presentation and service and implement them.
3. To ensure proper portion control of all dishes.
4. To ensure bookings have been checked and food is prepared accordingly.
5. To prepare all orders for the fresh and dry store items required on a daily basis.
6. To check stock levels and delivery of stock.
7. To inform manager of low stock and clear stock that has past the best before date.
8. To ensure all stock and products are appropriately labeled (including best before dates before placing in storage) and organised so that easily accessible.
9. To show junior Chefs how to use equipment and prepare food skillfully.
10. To ensure the section of responsibility is cleaned thoroughly and regularly throughout the day.
11. To inform manager if waste bins are not emptied on a regular basis, and if the Kitchen floors/Cold Rooms are not clean.
12. To spot check before service hours and thereafter in regular intervals in all food producing outlets china ware and gives immediate attention in case of and discrepancies.
13. To support other sections and make sure they are ready for the service as required.
14. To maintain good atmosphere in the kitchen and effective communication between Chefs and keep supervisor informed of progress and irregularities.
15. To attend training and meetings as and when required.
16. To maintain good working relationships with all colleagues throughout the Hotel.
17. To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
Health and Safety
1. To ensure section of responsibility is kept to the highest standard of cleanliness and is compliant with government regulations for a clean and hygienic work environment.
2. To ensure that each member of the team is fully conversant with, and complies with, the Health, Safety and Hygiene regulations.
3. To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to Head Chef.
4. To ensure a safe workplace by: identifying hazards and taking corrective action, be proactive in safety and accident prevention and to be diligent in eliminating safety hazards.
5. To comply with and fully understand the laws and regulations regarding licensing, food safety, health and safety, fire equipment and fire training.
6. To ensure accidents are reported in accordance with procedure.
7. To respond properly in any emergency or safety situation.
8. To ensure, as directed by your Manager, and following completion of your initial job training, that you remain up to date with regards to Manual Handling and COSHH as relevant to your role.
9. Ensure that at all times that the Lead with Care Guidelines are followed:
Additional Responsibilities
1. To report for duty punctually wearing the correct uniform/attire and name badge.
2. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
3. To ensure the hotel's employee handbook has been read 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 and Risk Assessments.
4. Conduct self in a professional manner at all times. Adhere to the established standard of conduct and house rules, fire regulations, and department procedures and policies.
5. 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.
"The list of tasks specified above is not exhaustive, your function will require constant adaptation to situations of high activity and specific management of customer relations."
This job description is intended to illustrate the main duties and areas of responsibility of the job of Sushi Head Chef We reserve the right to add, delete, change or modify the job duties and responsibilities described in this Job Description, at the company discretion, with appropriate notice.
Swiss Nationality, Swiss residency authorization or EU citizen will be considered only.
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