Chaloupe Demi Chef De Partie

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.

The Demi Chef de Partie supports the Chef de Partie in running a specific section of the kitchen, ensuring the highest standards of food quality, preparation, and hygiene are consistently maintained. This role is ideal for a motivated and talented junior chef looking to develop supervisory and technical skills in a world-class luxury hospitality environment.

Prepares ingredients and dishes according to recipes, ensuring quality, presentation, and consistency. Supports mise-en-place for the section.

40%

Works with the Chef de Partie to ensure the smooth operation of the section. Assists during service and ensures timely dish execution.

25%

Maintains high standards of cleanliness in the kitchen section and personal hygiene.

10%

Assists in receiving, labelling, storing, and rotating stock properly to minimize waste and ensure freshness.

10%

Communicates effectively with other chefs and front-of-house staff. Cooperates with the wider kitchen team.

10%

Actively learns from senior chefs, takes feedback, and attends training sessions. May assist in guiding junior staff or apprentices.

5%

• Assists other kitchen sections as needed during peak times.
• Participates in daily briefings and kitchen meetings.
• Supports in banquet, buffet, or special event preparation.

• Able to stand and walk for long periods up to 8 hours per shift
• Capable of lifting up to 20 kg.
• Comfortable working in hot, fast-paced kitchen environments.
• Manual dexterity to handle knives and kitchen tools safely.

• Complies with Four Seasons' health and safety policies.
• Wears appropriate personal protective equipment (PPE) at all times.
• Immediately reports any accidents, injuries, or unsafe equipment.
• Follows food storage and temperature control procedures rigorously.

• Flexible to work shifts, weekends, public holidays, overnight, during cyclone warnings and late nights as required by the business.
• Participates in staff meals preparation or internal functions as needed.
• May take on additional duties as assigned by Chef de Partie or Sous Chef.

• Good knowledge of basic culinary techniques and food hygiene.
• Understanding of different cooking methods and food presentation.
• Basic knife skills and food handling safety.
• Ability to work under pressure in a high-volume, fast-paced kitchen.
• Eagerness to learn and take direction from senior chefs.
• Positive attitude, reliability, and ability to work as part of a team.
• Computer knowledge is an advantage.

• School Certificate or equivalent required.
• Formal culinary training or trade certification preferred.

• Minimum 1–2 years of experience in a professional kitchen, preferably in a luxury hotel or fine-dining setting.

• Food Handler’s Certificate (required).

• All Mandatory trainings on Workday must be completed within three months from the date of hire.
• In case on absence, employees must inform their Managers at least one hour before the start of the shift.
• Sick Leaves-Original Medical Certificate should be presented whenever applicable. Failing to do so, may result as an absence.
• Employees are not permitted to take any hotel equipment home. All items must be stored securely in lockers.
• The use of personal mobile phones is restricted in kitchen areas, preparation areas and guest areas. In case of emergency, permission must be obtained from supervisor.
• Eating and drinking in the preparation area/chillers are strictly prohibited, to maintain hygiene and food safety standards.

GROOMING & UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explain to you as a part of the orientation process.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day.  In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.