Über diese Chef Restaurant Kaito Stelle bei Four Seasons
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:
Our modern 55-room chalet continues the legacy of the Rothschild family, who set out nearly a century ago to craft an unparalleled resort experience. A cozy and exclusive mountain retreat, it offers an inviting escape in both summer and winter. Play one of the world’s finest Alpine golf courses, relax in the region’s largest spa, and dine at La Brasserie Benjamin where the richness of French cuisine is celebrated through refined dishes. Craving for Pan-Asian food? discover the world of our restaurant Kaito and for a breathtaking view, let’s meet at Edmond’s, our fine dining restaurant. For those who love to hit the slopes or the trails, L'Idéal 1850, our high-altitude restaurant, is the perfect spot to unwind during an adventure-packed day.About the role
The Chef de Cuisine is responsible for supervising and managing a team of Sous-Chefs, Chefs de Partie, Demi-Chefs de Partie, Commis de Cuisine, trainees and apprentices.
He/She is responsible for ensuring the speed and quality of execution of orders placed in the dining room, and for ensuring that work is distributed evenly between the various positions.
What you will do
Supervise Sous-Chefs, Chefs de Partie, Demi Chefs de Partie, Commis, Trainees, Apprentices and Kitchen Helpers.
Manage and supervise production at the various workstations and product storage.
Implement and enforce technical specifications and the spirit of the kitchen.
Participate in menu development
“The list of tasks specified above is not exhaustive, as your role will require constant adaptation to situations of high activity and specific customer relationship management”.
What we are looking for
Two to five years of previous experience in a culinary leadership position.
The ability to operate computer equipment and other food & beverage computer systems.
You must possess the legal right to work in France at the time of application and have fluency in French and English.
What we offer
Permanent contract
13-month allowance
Salary communicated during interview
One meal per shift at our Employees’ Cafeteria
What your experience will be like
Accommodation provided during the trial period.
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné Mont-Blanc, and other local attractions.
Bring the season to a close with our Staff Party, sure to be the envy of many!
