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.
About the location:
Four Seasons Hotel Tokyo at Otemachi occupies the top floors of a landmark 39-floor tower, seamlessly blending modern high-style design with classical Japanese elements. From tasteful event venues to dynamic dining and drinking spaces, the Hotel offers a unique experience that is distinctively Four Seasons. The Hotel boasts a prime location above Otemachi Station in Tokyo's prominent financial district, right next to the Imperial Palace.People Functions
- Maintain a harmonious and professional relationship with co-workers, supervisors and all departments.
- Comply with and enforce Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
- Assist in other areas of the department as needed.
Product Functions
- 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 mis en place and set-up station for breakfast, lunch, and/or dinner service.
- Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.
- 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.
- Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
- Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef.
Profit Functions
- Ensure hotel physical product and asset is well maintained.
- Ensure the usage of hotel resources is effective and mindful.
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