.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:A historic landmark with modern energy. History comes to life with modern energy at Four Seasons Hotel Madrid. In the very heart of the capital within walking distance of all the key attractions seven historic buildings have been transformed into one dynamic destination.With rooftop dining by Spanish celebrity chef Dani García, Asian-Mediterranean cuisine at our award-winning modern cocktail bar and restaurant Isa, and a four-level Wellness Centre with a sun-splashed pool terrace, Four Seasons is bringing a new level of luxury and service to locals and guests alike.The Role of Chef de Partie:The Four Seasons Hotel Madrid is looking for a Chef de Partie to join our team. The Chef de Partie is responsible for supervising and overseeing 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.This position will train, motivate, recommend, discipline, and supervise the work of kitchen employees.To supervise the mise-en-place and cooking of food for service, ensuring the highest of standards are maintained for all outlets.To ensure your section is kept to the highest standard of cleanliness. To ensure that each member of your team is fully conversant and comply with the Health, Safety and Hygiene regulations.To initiate new ideas for menus, garnishes etc.To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as required.To ensure your section and fridges are kept clean and that there is a proper rotation of stock in your fridges.To ensure you give a proper hand over to the next shift / Chef de Partie and that all the mise-en-place is in order before you finish your duty and before you go on your days off.To assist with any other requests as instructed by the Executive / Sous Chefs
