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  • Restaurant Chef- Four Seasons Hotel Madrid - Four Seasons Hotels And Resorts

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    Descripción

    About Four Seasons:Our people are the driving force behind our success.
    We are a collective of individuals who crave to become better, to push ourselves to new heights, and to treat each other with respect and kindness.
    We create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart.
    We believe that delivering exceptional guest experiences is only possible through a world-class employee experience and company culture.

    The Role of Restaurant Chef:

    Four Seasons Hotel Madrid is seeking an experienced Restaurant Chef to lead the kitchen of Dani Brasserie, reporting directly to the Executive Chef.

    Main Responsibilities Include:

    • Establishing plans that reflect the values of integrity and quality, resulting in long-term growth and profitability of the department.
    • Providing service in a timely, efficient, and professional manner, adhering to the Standards of the Entity related to the hospitality industry under the brand Four Seasons.

    Other Key Duties:

    • Executing instructions from the Executive Chef.
    • Assisting in training and development of the team through effective management and leadership, ensuring established cultural and core standards are met.
    • Controlling main kitchen labor and operating expenses through effective planning, purchasing decisions, policy making, and inventory control.
    • Ensuring adherence to hygiene and safety standards and requirements per Four Seasons Standards, as well as Spanish Legislation and Regulation, and HACCP.
    • Communicating with employees to ensure operational needs are met and attending regular operational meetings.
    • Signing all food requisitions and making adjustments as necessary.
    • Adjusting food orders according to business level.
    • Checking equipment in the Kitchen and reporting issues to the Executive Chef immediately.
    • Verifying the taste and presentation of food produced prior to meal periods.

    Requirements:

    • Prior culinary experience of 3-5 years.
    • Previous experience in the role of restaurant/outlet chef or department-head level leadership.
    • Flexibility in working extensive shifts and ability to work every station within the outlet.
    • Comfortable working in a fast-paced environment and as part of a large team.
    • Sincere willingness to provide excellent service to residents, guests, and peers.

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