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:
Four Seasons Hotel Seoul is located in the heart of Seoul, offering world-class customized services and sophisticated features based on its craft and expertise. The Hotel, standing tall with 29 glittering stories, is meant to look like an ancient Korean palace of old, but stylized and brought into the 21st century. Classic Korean nature motifs and modern aesthetics adorn the décor, reflecting the surrounding mountain backdrop and views of Gyeongbokgung and Changdeokgung Palaces. The Hotel features 8 distinct restaurants and bars, including award-winning Yu Yuan and the secret speakeasy Charles H., ranked as the Best Bar in Korea and one of the Asia's 50 Best Bars. The rest of the hotel is equally stunning with the works of over 130 Korean artists featured throughout the establishment. From contemporary art and pottery pieces in the rooms and halls to the intricate three-dimensional Korean ship created out of hundreds of ivory-colored buttons by Ran Hwang, Four Seasons Hotel Seoul has held the top spot as Seoul’s leading luxury hotel and rightfully so.
Banquet Kitchen Chef de Partie
Position: Supervisor
Full time
Four Seasons Hotel Seoul

The Four Seasons Hotel Seoul is looking for Banquet Kitchen Chef de Partie, who shares a passion for excellence and who infuse enthusiasm into everything they do. This position reports to the Sous Chef.

Summary
The Chef de Partie supervises and oversees the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
As the member of the Kitchen, the Chef de Partie works across disciplines to deliver an exceptional experience and provide leadership, ability to priorities and adapt to the changing needs of the operation.
The ideal candidate brings forward creativity and innovative ideas, an inspire mentor to the team.
The candidates must have a great culinary and organizational skills, good business acumen, a strong work ethic and people-management and facilitation skills.

Education
High school education, cooking school or culinary institute education or equivalent experience

Experience
Minimum 2 years of culinary or related work experience. Previous supervisory experience is preferred

Desired Skills

• Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures.
• Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Is a good “judge” of people, quickly understands the environment and coaches other to improve long-term outcomes
• Has good business acumen, a strong work ethic and people-management and facilitation skills
• Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
• Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
• Has the ability to operate computer equipment and other food & beverage computer systems
• Is proactive, hands-on and able to operate autonomously
• Requires reading, writing and oral proficiency in the English language
• Has a positive attitude with a generous and uplifting team approach
• Has the ability to anticipate and prioritize the needs of the guest proactively
• Is energetic and has a professional approach to his/her craft
• Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays

Key Functions

• Assists in managing and supervises the kitchen brigade in accordance with FS core and culture standards and local operating criteria at all times
• Prepares food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; completes mis en place and set-up station for breakfast, lunch, and/or dinner service
• Starts food items that are prepared ahead of time, making sure not prepare beyond estimated needs
• Trains, motivates, recommends discipline, and supervises the work of kitchen employees ensuring that all cultural and core standards are met
• Operates, maintains and properly cleans kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill
• Dates all food containers and rotates as per policies, making sure that all perishables are kept at proper temperatures; checks pars for shift use, determines necessary preparation, freezer pull and line set up; notes any out-of-stock items or possible shortages; returns all food items not used to designated storage areas, being sure to cover/date all perishables; assists in setting up plans and actions to correct any food cost problems; controls food waste, loss and usage per policies
• Complies with HACCP procedures and ensures highest level of hygiene and sanitation is in all food preparation
• Examines food suppliers and received goods for quality and quantity
• Has the ability to practice and demonstrate excellent technical kitchen skills
• Assists in leading the execution of special culinary events
• Verifies the taste and presentation of food produced prior to meal periods
• Informs and keeps the Sous Chef up to date on problems and irregularities and recommends courses of action
• Participates in the scheduling and performance evaluation of kitchen employees
• Has a great culinary skills, good business acumen, a strong work ethic and people-management and facilitation skills
• Ensures high standards of personal presentation and grooming
• Attends regular operational meetings to ensure effective coordination and cooperation between departments
• Communicates with employees and managers to ensure operational needs are met
• Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
• Supports the entire Food and Beverage operation, including working in other areas if necessary
• Communicates with guests and employees using a positive and clear speaking voice
• Listens to understand requests, responds with appropriate actions, and provides accurate information
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Em Pact
Works harmoniously and professionally with co-workers and supervisors

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Visa Requirements
Must already possess valid work authorization in South Korea.

We look forward to receiving your application!