Legumier

Four Seasons can offer what many hospitality professionals dream of - a chance
to define a life-long career with global potential and a real sense of pride
in work well done.
In line with our plans for future growth, we have faith in our staff levels in
keeping with our exceptional staff-to-guest ratios. We believe that attitude
counts as much as skill. As a result, Four Seasons hires motivated people who
we train to perform superbly, while we craft an environment where they can
flourish.
Ultimately, our culture breeds success, and rewards it in many different ways.
Four Seasons Hotel Cairo at Nile Plaza dedicates to perfecting the travel
experience through continual innovation and the highest standards of
hospitality. From elegant surroundings of the finest quality, to caring,
highly personalized ‎24-hour service, Four Seasons embodies a true home away
from home for those who know and appreciate the best. The deeply instilled
Four Seasons culture personifies by its employees - people who share a single
focus and encourage to offer phenomenal service.
We seek the creative talents that are well-mannered, visionary, and passionate
and having a deep understanding of the hospitality concept.
Participates in the preparation of food items according to guest orders of
consistent quality following recipe cards, as well as production, portion, and
presentation standards; complete mise en place and set-up station for
breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare
beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen
employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer,
broiler, stove, steamer, food processor, mixer, slicer, oven, steam table,
tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all
perishables are kept at proper temperatures; check pars for shift use,
determine necessary preparation, freezer pull and line set up; note any out-
of-stock items or possible shortages; return all food items not used to
designated storage areas, being sure to cover/date all perishables; assist in
setting up plans and actions to correct any food cost problems; control food
waste, loss and usage per policies. Work harmoniously and professionally with
co-workers and supervisors.