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.
About the location:
Text Constant Lisbon's most iconic address. Located in the heart of Lisbon, our historic Hotel wears the cultural heart and soul of Portugal on its sleeve. Inside, art-deco sensibilities mingle with an updated Louis XVI style, and a collection of important contemporary local artwork fills our halls. Outside, views of the city's rolling hills and brightly tiled exteriors spread out before you. After spending the day exploring the city sights, many just steps from the Hotel, we invite you for a seasonally inspired, Michelin-starred gastronomic experience at CURA restaurant.
About the role
The Banquet Chef partners with and reports to the Executive Chef to lead the culinary team and provide dynamic leadership support for the kitchen, ensuring thorough people development together with long-term growth and profitability of the department, division and Hotel. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of our employees in the Culinary Department.
What you will do
Select, train, evaluate, plan schedules and ensure high employee performance, motivate, coach, and discipline all employees in the Hotel's Main Kitchen Restaurant to ensure that established cultural and core standards are met.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Control labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Process the payroll and gratuity reports as required.
Work harmoniously and professionally with co-workers and supervisors.
Work closely with the Restaurants Managers, assigned Sous Chef and pastry to maintain effective menu and amenity options while ensuring excellent product quality at a fair price.
Observe physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed. Inspect the restaurant for spot checks on bar set ups as well as random quality checks to build guest loyalty in return.
Ensure the cleaning of operational areas are always conducted up to standards.
Supervise and support the Staff canteen operation when in need.
What you bring
Service Passion for Luxury Hospitality and have an eye to details.
Cooking school or culinary institute education or equivalent experience.
Three to five years of related work experience.
Minimum three years as assistant manager or above position.
Advanced culinary knowledge is expected on this position.
Proficient knife skills and ability to multi-task.
Good command of the English language, Portuguese is a plus.
The candidate must hold the required authorization to work in a European country.
What we offer:
Competitive Salary, wages, and a comprehensive benefits package.
Excellent Training and Development opportunities.
Complimentary Accommodation at other Four Seasons Hotels and Resort.
Complimentary Dry Cleaning for Employee Uniforms.
Complimentary Employee Meals.
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