.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 Restaurant Chef:Four Seasons Hotel Madrid is looking for a Restaurant Chef to lead the kitchen of Dani Brasserie, reporting directly to the Executive Chef.The main function is to provide leadership and management for Dani Kitchen by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department.
Also to provide a service in a nice, efficient, and professional way following the Standards of the Entity related to the hospitality industry under the brand Four Seasons.Other duties include:Executing the instructions of the Executive Chef.Assist in training and development of the team, through effective management and leadership to ensure that established cultural and core standards are met.Control Main kitchen labor and operating expenses through effective planning, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.Ensuring the adherence to the hygiene and safety standards and requirements per Four Seasons Standards, as well as the applicable Spanish Legislation and Regulation and HACCP, whichever one prevails.Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments