Job Overview
Role: Chinese Kitchen Chef de Partie ä¸å¨ä¸»ç®¡. Category: Culinary. Location: Four Seasons Hangzhou Hangzhou Zhejiang China.
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: Pagoda-style pavilions rise amidst exquisite gardens and ponds. With personalised hospitality, Four Seasons provides an unrivalled experience of Chinaâs timeless beauty. Four Seasons Hotels and Resorts is a world-leading luxury hotel management group. As a key member of the group, Four Seasons Hotel Hangzhou at West Lake has been awarded the great honor of a five- star hotel in Forbes Travel Guide 2016 to 2022. As the ancient saying goes, âIn the universe, there is heaven; on earth, there is Hangzhou.â Set along the banks of the fabled West Lake, our hotel is a tranquil enclave woven with ponds, courtyards surrounding picturesque Chinese gardens, willow trees and mist-covered lagoons. Wake to views of mountain peaks, ancient temples rising from the greenery or the very waters that have enchanted poets, explorers and emperors for centuries. Start with a cup of Longjing tea in our Lobby Lounge before picking up your bicycles and heading out to explore the city, then come back for a soothing treatment in our chinoiserie-filled Spa, followed by dinner in one of Jin Shaâs private-dining rooms. About the role: å ³äºèä½ï¼ Ensures that culinary activities and standards are aligned with the respective corporate guidelines and Hotel F&B concept. Establishes and adheres to hotel specifications and standards, which are used to ensure that standards are introduced, implemented and consistently maintained. ç¡®ä¿ç¹é¥ªæ´»å¨åæ åä¸ç¸åºçå ¬å¸æ导æ¹éåé åºé¤é¥®ç念ä¿æä¸è´ãå¶å®å¹¶éµå¾ªé åºè§èåæ åï¼ä»¥ç¡®ä¿æ åå¾ä»¥å¼å ¥ãå®æ½å¹¶æç»ç»´æã What you will do: å²ä½èè´£ï¼ Â· To manage the day to day operations of an area in the kitchen e.g. banquet, cold food & a la carte. 管çå¨æ¿æ¥å¸¸è¿è¥ï¼å¦ï¼å®´ä¼ãå·èåé¶ç¹çç管çã · To manage the day to day operations of the hot line, cold pantry and WLB Buffet including the action stations. 管ççå¨ãå·èå西å¨èªå©é¤çæ¥å¸¸è¿è¥ã · To be able to assist when required for Buffet, special Menu, and any other specials generated by Banquet business å¨éè¦æ¶è½å¤å¸®å©åºèªå©é¤ãç¹æ®è¦æ±èååå®´ä¼åºåã · To work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste. 亲临èåå¶ä½åæçå·¥ä½ï¼ä»¥ä¾¿ç¡®ä¿äº§åè´¨éãæçåå£æã · To assume the responsibility for cleanliness, sanitation and neatness of the Hot Line including cold and dry storage areas and designated freezers. æ¿æ ææåºåï¼çèåºãå·èåºãå¤é¤é´ã干货åºåç¹å®å°ç®±ï¼çæ¸ æ´ãæ¶æ¯å·¥ä½ã · To ensure safety at all time from equipment under his section like deep fryer, gas stove, gas woks, etc. ç¡®ä¿ç®¡è¾åºè®¾å¤ï¼ç¸çãç ¤æ°ççï¼å®å ¨è¿è¡ · To supervise the preparation of assigned cook within his/her section and cold pantry ç管管è¾åºçå¤é¤å·¥ä½ã · To maintain a good relationship with other employees, providing instruction and encouragement as needed and guide and coach the during busy a la carte time ååå·¥ç¸å¤èæ´½ï¼å¿ è¦æ¶ç»äºåå·¥æè§åé¼å±ï¼å¨åºèé«å³°æåæ导ã · To fill store requisition & daily ordering for his/her area of the kitchen. å¡«åæ¬é¨é¨é¢è´§ååå«è´§åã · To supervise the preparation of assigned Cook within, train them and question them on the food standards ç管åé çåå¤å·¥ä½ï¼å æ¬å¹è®åççé£ç©æ åçã · To assume the responsibility of the Sous Chef in his/her absence. å¯å¨ä¸å¨æ¶ï¼æ¿æ å ¶è´£ä»»ã · To aware of Local hygiene food & hygiene requirements including cold storage, cold and hot service temperature of food. äºè§£æ¬å°é£åå®å ¨æ åè§èï¼å æ¬å·èãå·çèä¾åºæ¸©åº¦çã · To ensure proper product storage, food rotation, labeling & following FIFO system. ç¡®ä¿é£ç©åçè´®èï¼å¨è½¬ãæ è¯ï¼éµå®å è¿å åºååã · To able to handle mise en place & hand over shifts. è½å¤å¤çå¤é¤å交æ¥äºå®ã · To perform other tasks or projects assigned by hotel management and staff. æ§è¡é åºåé çå ¶ä»ä»»å¡ã · To able to create new dishes, salad, dressings, cold food, hot food presentations for a la carte, set menus and receptions and daily specials. è½ä¸æ为é¶ç¹ãå¥é¤ãå°åå临æ¶ç¹é¤è®¾è®¡æ°èè´ãæ²æãè£ é¥°ãå·çèæççã · To constantly kept abreast with current trend in food presentations, new style of plating, presentation and train his / her staff to follow this sample 对èåæçåæ°è®¾è®¡ä¿æè¦è§åº¦åé£åæ ï¼å¹¶å¹è®åå·¥éµå®ã · To work closely with the butcher, Pastry kitchen, stewarding for other related food products and equipment needed in his/her daily operation å¨æ¥å¸¸è¿è¥ä¸éè¦å ¶ä»äº§ååå¨å ·æ¶ï¼è¯·åèæ¿ã饼æ¿ã管äºé¨å¯ååä½ã What you bring: å²ä½è¦æ±ï¼ High School degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. é åº/é¤å 管çæè ç¹é¥ªèºæ¯ä¸ä¸ç¸å ³çé«ä¸ï¼æè éè¦åçç¸å ³ç»éª Experience å·¥ä½ç»éªï¼ Minimum 3 yearsâ experience in related position with Four Seasons or other organization è³å°3å¹´äºåå£é åºæå½é äºæ级é åºåçèä½å·¥ä½ç»éªã Skills and Abilities æè½åè½åï¼ Â· Being calm and patient and be of service passion. Team player. Being fair and responsible. Be passion and love working. å·éèå¿ï¼å ·å¤æå¡çæ ãæ强ççäºä¸å¿ä¸è´£ä»»å¿ï¼å ·å¤å¢éç²¾ç¥ï¼ç§å ¬åäºã ·Mandarin Speaking is required. éå ·å¤ä¸ææ²éè½å · Requires a working knowledge of the Food & Beverage aspect of Four Seasons services, policies or operations and general knowledge of the hotel. Working knowledge is generally learned on-the-job. 对åå£é åºçé¤é¥®æå¡ãæ¿çææä½æä¸å®çäºè§£ï¼å¹¶å¯¹é åºæä¸å®çäºè§£ãå·¥ä½ç¥è¯ä¸è¬æ¯å¨å·¥ä½ä¸å¦ä¹ çã · Logic, eye for details, approachable and willing to help é»è¾æ§å¼ºã注éç»èãå¹³æè¿äººåä¹äºå¸®å©ä»äººã · Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures å ·å¤åå£æååæ ¸å¿æ åãæ¿ç以åæ åæä½ç¨åºçå·¥ä½ç¥è¯ · Is proactive, hands on and able to operate autonomously 主å¨ã亲å亲为并è½èªä¸»æä½ What we offer: ç¦å©å¾ éï¼ Competitive Salary, wages and benefits å ·æç«äºåçèªèµåç¦å©ä½ç³» Excellent Training and Development opportunities å®åçå¹è®ä¸åå±æºä¼ Complimentary Accommodationat other Four Seasons Hotels andResort å ¨çåå£é åºå度åæå è´¹ä½å®¿ç¹æ Complimentary Dry Cleaningfor Employee Uniforms åå·¥å¶æå 费干æ´æå¡ Complimentary Employee Meals å è´¹å工工ä½é¤ Employee service awards åå·¥æå¡å¹´éå¥å± Employee activities 丰å¯å¤å½©çåå·¥æ´»å¨ Schedule & Hours: å·¥ä½æ¶é´å®æï¼ This is a full-time position æ¬å²ä½ä¸ºå ¨èèä½ The working hours will primarily by department, ability to work all shifts, weekends and holidays å·¥ä½æ¶é´å°æ ¹æ®é¨é¨éæ±å®æï¼éè½éåºè½®çå¶ï¼å«å¨æ«åèåæ¥å¼çï¼ Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.
Key Responsibilities:
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: Pagoda-style pavilions rise amidst exquisite gardens and ponds. With personalised hospitality, Four Seasons provides an unrivalled experience of Chinaâs timeless beauty. Four Seasons Hotels and Resorts is a world-leading luxury hotel management group. As a key member of the group, Four Seasons Hotel Hangzhou at West Lake has been awarded the great honor of a five- star hotel in Forbes Travel Guide 2016 to 2022. As the ancient saying goes, âIn the universe, there is heaven; on earth, there is Hangzhou.â Set along the banks of the fabled West Lake, our hotel is a tranquil enclave woven with ponds, courtyards surrounding picturesque Chinese gardens, willow trees and mist-covered lagoons. Wake to views of mountain peaks, ancient temples rising from the greenery or the very waters that have enchanted poets, explorers and emperors for centuries. Start with a cup of Longjing tea in our Lobby Lounge before picking up your bicycles and heading out to explore the city, then come back for a soothing treatment in our chinoiserie-filled Spa, followed by dinner in one of Jin Shaâs private-dining rooms. About the role: å ³äºèä½ï¼ Ensures that culinary activities and standards are aligned with the respective corporate guidelines and Hotel F&B concept. Establishes and adheres to hotel specifications and standards, which are used to ensure that standards are introduced, implemented and consistently maintained. ç¡®ä¿ç¹é¥ªæ´»å¨åæ åä¸ç¸åºçå ¬å¸æ导æ¹éåé åºé¤é¥®ç念ä¿æä¸è´ãå¶å®å¹¶éµå¾ªé åºè§èåæ åï¼ä»¥ç¡®ä¿æ åå¾ä»¥å¼å ¥ãå®æ½å¹¶æç»ç»´æã What you will do: å²ä½èè´£ï¼ Â· To manage the day to day operations of an area in the kitchen e.g. banquet, cold food & a la carte. 管çå¨æ¿æ¥å¸¸è¿è¥ï¼å¦ï¼å®´ä¼ãå·èåé¶ç¹çç管çã · To manage the day to day operations of the hot line, cold pantry and WLB Buffet including the action stations. 管ççå¨ãå·èå西å¨èªå©é¤çæ¥å¸¸è¿è¥ã · To be able to assist when required for Buffet, special Menu, and any other specials generated by Banquet business å¨éè¦æ¶è½å¤å¸®å©åºèªå©é¤ãç¹æ®è¦æ±èååå®´ä¼åºåã · To work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste. 亲临èåå¶ä½åæçå·¥ä½ï¼ä»¥ä¾¿ç¡®ä¿äº§åè´¨éãæçåå£æã · To assume the responsibility for cleanliness, sanitation and neatness of the Hot Line including cold and dry storage areas and designated freezers. æ¿æ ææåºåï¼çèåºãå·èåºãå¤é¤é´ã干货åºåç¹å®å°ç®±ï¼çæ¸ æ´ãæ¶æ¯å·¥ä½ã · To ensure safety at all time from equipment under his section like deep fryer, gas stove, gas woks, etc. ç¡®ä¿ç®¡è¾åºè®¾å¤ï¼ç¸çãç ¤æ°ççï¼å®å ¨è¿è¡ · To supervise the preparation of assigned cook within his/her section and cold pantry ç管管è¾åºçå¤é¤å·¥ä½ã · To maintain a good relationship with other employees, providing instruction and encouragement as needed and guide and coach the during busy a la carte time ååå·¥ç¸å¤èæ´½ï¼å¿ è¦æ¶ç»äºåå·¥æè§åé¼å±ï¼å¨åºèé«å³°æåæ导ã · To fill store requisition & daily ordering for his/her area of the kitchen. å¡«åæ¬é¨é¨é¢è´§ååå«è´§åã · To supervise the preparation of assigned Cook within, train them and question them on the food standards ç管åé çåå¤å·¥ä½ï¼å æ¬å¹è®åççé£ç©æ åçã · To assume the responsibility of the Sous Chef in his/her absence. å¯å¨ä¸å¨æ¶ï¼æ¿æ å ¶è´£ä»»ã · To aware of Local hygiene food & hygiene requirements including cold storage, cold and hot service temperature of food. äºè§£æ¬å°é£åå®å ¨æ åè§èï¼å æ¬å·èãå·çèä¾åºæ¸©åº¦çã · To ensure proper product storage, food rotation, labeling & following FIFO system. ç¡®ä¿é£ç©åçè´®èï¼å¨è½¬ãæ è¯ï¼éµå®å è¿å åºååã · To able to handle mise en place & hand over shifts. è½å¤å¤çå¤é¤å交æ¥äºå®ã · To perform other tasks or projects assigned by hotel management and staff. æ§è¡é åºåé çå ¶ä»ä»»å¡ã · To able to create new dishes, salad, dressings, cold food, hot food presentations for a la carte, set menus and receptions and daily specials. è½ä¸æ为é¶ç¹ãå¥é¤ãå°åå临æ¶ç¹é¤è®¾è®¡æ°èè´ãæ²æãè£ é¥°ãå·çèæççã · To constantly kept abreast with current trend in food presentations, new style of plating, presentation and train his / her staff to follow this sample 对èåæçåæ°è®¾è®¡ä¿æè¦è§åº¦åé£åæ ï¼å¹¶å¹è®åå·¥éµå®ã · To work closely with the butcher, Pastry kitchen, stewarding for other related food products and equipment needed in his/her daily operation å¨æ¥å¸¸è¿è¥ä¸éè¦å ¶ä»äº§ååå¨å ·æ¶ï¼è¯·åèæ¿ã饼æ¿ã管äºé¨å¯ååä½ã What you bring: å²ä½è¦æ±ï¼ High School degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. é åº/é¤å 管çæè ç¹é¥ªèºæ¯ä¸ä¸ç¸å ³çé«ä¸ï¼æè éè¦åçç¸å ³ç»éª Experience å·¥ä½ç»éªï¼ Minimum 3 yearsâ experience in related position with Four Seasons or other organization è³å°3å¹´äºåå£é åºæå½é äºæ级é åºåçèä½å·¥ä½ç»éªã Skills and Abilities æè½åè½åï¼ Â· Being calm and patient and be of service passion. Team player. Being fair and responsible. Be passion and love working. å·éèå¿ï¼å ·å¤æå¡çæ ãæ强ççäºä¸å¿ä¸è´£ä»»å¿ï¼å ·å¤å¢éç²¾ç¥ï¼ç§å ¬åäºã ·Mandarin Speaking is required. éå ·å¤ä¸ææ²éè½å · Requires a working knowledge of the Food & Beverage aspect of Four Seasons services, policies or operations and general knowledge of the hotel. Working knowledge is generally learned on-the-job. 对åå£é åºçé¤é¥®æå¡ãæ¿çææä½æä¸å®çäºè§£ï¼å¹¶å¯¹é åºæä¸å®çäºè§£ãå·¥ä½ç¥è¯ä¸è¬æ¯å¨å·¥ä½ä¸å¦ä¹ çã · Logic, eye for details, approachable and willing to help é»è¾æ§å¼ºã注éç»èãå¹³æè¿äººåä¹äºå¸®å©ä»äººã · Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures å ·å¤åå£æååæ ¸å¿æ åãæ¿ç以åæ åæä½ç¨åºçå·¥ä½ç¥è¯ · Is proactive, hands on and able to operate autonomously 主å¨ã亲å亲为并è½èªä¸»æä½ What we offer: ç¦å©å¾ éï¼ Competitive Salary, wages and benefits å ·æç«äºåçèªèµåç¦å©ä½ç³» Excellent Training and Development opportunities å®åçå¹è®ä¸åå±æºä¼ Complimentary Accommodationat other Four Seasons Hotels andResort å ¨çåå£é åºå度åæå è´¹ä½å®¿ç¹æ Complimentary Dry Cleaningfor Employee Uniforms åå·¥å¶æå 费干æ´æå¡ Complimentary Employee Meals å è´¹å工工ä½é¤ Employee service awards åå·¥æå¡å¹´éå¥å± Employee activities 丰å¯å¤å½©çåå·¥æ´»å¨ Schedule & Hours: å·¥ä½æ¶é´å®æï¼ This is a full-time position æ¬å²ä½ä¸ºå ¨èèä½ The working hours will primarily by department, ability to work all shifts, weekends and holidays å·¥ä½æ¶é´å°æ ¹æ®é¨é¨éæ±å®æï¼éè½éåºè½®çå¶ï¼å«å¨æ«åèåæ¥å¼çï¼ Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.
Eligibility / Qualification Required:
Eligibility and qualification requirements are listed in the official Workday posting.
How to Apply:
Apply online through the official Four Seasons Workday page.
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