Job Description

Role and Responsibilities

• To ability be punctual on shift with clean uniform grooming 10 minutes before every shift started and it was part was follow Department P&P.
• The ability to follow instructions by Senior chef and be open on accepting coaching and changes.
• The ability to assist senior chef on daily operation needs and work closely with others colleagues.
• Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen.
• The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product.
• The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow.
• Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage.
• The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage.
• The ability to perform task for daily operations, willing to work longer hours if required.
• The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required.
• The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning.
• The ability to assist outlet chef on cooking by follow proper standard recipe.
• The ability to maintain a cooperative working relationship with fellow employees.
• The ability to respond properly to any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• The ability to take initiative and responsible when tasks been assigned.
• The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same.
• The ability to handle and reporting incident paste on urgency of the incident, no matter how minor.
• The ability to take charge and act in professional way when senior chef no around.
• Responsible for mainly Tandoor food items like kebab and Indian bread.
• The ability to maintain the temperature of tandoor at operation time.
• The ability to follow the standard recipe of all tandoori items at all the times.
• The ability to maintain tandoor clay oven properly at all times.
• All equipment related to tandoor operation need to be taken care.

PHYSICAL, COGNITIVE, SOCIAL AND ENVIRONMENTAL REQUIREMENTS NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. PHYSICAL DEMANDS ANALYSIS Position: * Standing/walking

• Cutting vegetables and non-vegetables with sharp knife.

• Forward bend to lift goods from receiving, butcher

• Forward bend, squatting, half-kneeling, and forward reach to reach into low fridge.

• Forward and overhead to reach into high steamer and shelves.

• Forward bend of head/neck to do decorating and other counter top activities

• Repetitive upper extremity movements to roll dough and rub dough between hands (fingers extended) when helping at Dim Sum Section

Forces: * When lifting and storing heavy goods :15-20kg

• When lifting hot stocks from cooking ranges: 10-20 liters

• Lifting mixing bowl from dough mixer with dough and non-veg filling loaded.

Repetitions: * Lifting in and out of steamer and combi oven: 10-15 minutes/hour

• Lifting items in coolers: very frequently

• Lifting sacks of flour, 3 per day (when assisting dim sum section)

• Forward bend: repetitive and frequent

Environment: * Occasional exposure to cooler Sensory: * Sight needed for safety to operate mixer, lifting goods from steamer, using of sharp knife and using cooking range if required. Exposure to Hazards Height POSSIBLE FOR RE/STOCKING OR RETRIEVING ITEMS FROM STORAGE Potential for burns STOVES,COOKING RANGE,GRILLER,STEAMER Electrical hazards CORDS Mechanical hazards KITCHEN/FOOD PREPARATION EQUIPMENT Toxic or caustic chemicals VARIOUS CLEANING CHEMICALS Skills and Abilities:

• Reading, writing and oral proficiency in the English language.
• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Good level of creativity and good organizational skills.
• Able to show great leader ship skills by showing lead by example to the junior staffs.