Job Location: Mumbai
Basic Function:
Entry level position in Food & Beverage Preparation
Requirements:
- Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
- Excellent understanding of various cooking methods, ingredients, equipment and procedures.
- Able to work in a fast-paced environment with speed and quality.
- Great personal hygiene and grooming standards.
- Should be able to communicate, read and write clearly and effectively.
- Good level of creativity and good organizational skills.
Major Responsibilities
General
- Executes all tasks assigned by his/her superiors
- Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
- Attends all scheduled training sessions
- Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
Departmental
- Cleans and handles initial processing of raw product
- Prepares mise-en-place, bases and ingredients, stocks, dressings etc.
- Assists and trains with line cooks
- Maintains high standards of food hygiene and storage as well as kitchen cleanliness
- Successfully completes Safe Step Training certification
Specific Responsibilities and Tasks
General
- Adheres to the Hotel’s code of conduct and grooming & hygiene standards
- Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
- Actively participates in briefings and meetings
- Maintains a clean and orderly work area and promotes a safe working environment
- Performs any additional duties as assigned
Departmental
- Checks the mis-en-place to ensure an adequate supply of materials for the shift and bring up to par those items needed. Sets up the station by obtaining all equipment and materials needed.
- Prepares all mis-en-place needed for station and prepares station for service. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking .
- Properly breaks down the station by storing foods properly and carefully after labeling them. Turns off all equipment ensuring no safety hazard has been left behind.
- Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
- Ensures safe and correct use of equipment, tools and machinery
- Handles and reports any accident immediately, no matter how minor. Responds properly in any hotel emergency or safety situation.
- Conducts oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage staff to do the same.
- Performs other tasks or projects as assigned by hotel management and staff.
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