About Four Seasons Hotels and Resorts
At Four Seasons, we are committed to recognizing familiar faces, welcoming newcomers, and treating everyone we encounter the way we would wish to be treated ourselves. Whether you work with us, stay with us, or discover our offerings, we believe our purpose is to create lasting impressions. This philosophy stems from our belief that life is enriched through genuine connections with people and the world around us.
About Hotel des Bergues, Geneva, a Four Seasons Hotel
Four Seasons Hotel des Bergues stands as Geneva's first hotel and a prominent landmark. It beautifully merges contemporary and classic décor, located just steps from the lake, the Old Town, and the renowned Quartier des Banques, offering stunning views of the Jet d'Eau. Our state-of-the-art Spa and vibrant F&B operations enhance the exceptional service provided by our extraordinary team.
Position Summary
The Chef will be responsible for hiring, training, motivating, supervising, and disciplining all chefs working both directly and indirectly in the kitchen. Key responsibilities include:
- Scheduling employees and ensuring effective communication with the Executive Chef and Chef de Cuisine to foster excellent rapport.
- Conducting regular inspections for taste, temperature, and visual appeal, ensuring uniformity and adherence to established portion sizes.
- Requisitioning all necessary items for the kitchen from various storerooms.
- Maintaining proper sanitation procedures and keeping kitchens clean and organized.
- Ensuring all equipment is in full working order.
- Producing superior international cuisine and other dishes in a timely manner.
- Preparing appealing room amenities as needed.
- Creating and adhering to standard recipes, along with proper emergency response protocols.
- Understanding and executing Four Seasons' Food Standards and Alternative Cuisine.
- Maintaining collaborative relationships with all chefs in the culinary and F&B teams.
- Completing performance evaluations and conducting quality analyses to maintain high service standards.
Standard Duties
- Providing friendly and professional service that exceeds guest expectations.
- Assisting with phone coverage and upkeep of department notice boards.
- Preparing related paperwork for new hires.
- Accepting responsibility for the health, safety, and welfare of all departmental areas, guests, and employees.
- Safeguarding guests and staff through knowledge of health and safety protocols, accident prevention, and first aid.
- Reading and understanding the hotel's employee handbook, adhering to policies regarding Fire, Hygiene, Health, and Safety.
- Maintaining a punctual and professional appearance while adhering to uniform standards.
- Complying with local legislation and fostering good working relationships with colleagues across departments.
- Being flexible in job duties and willing to take on additional responsibilities as needed.
- Performing other tasks assigned by the Director of Food & Beverage or Executive Chef.
- Obtaining any required food handling and/or sanitation certifications mandated by local or state agencies.
Education & Qualifications
- NQV Level 1
- Food Safety Level 2
- Excellent food knowledge
- Strong understanding of cooking techniques
Additional Information
- Availability on Sundays and public holidays is required.
- Teamwork is essential to our success.
To join our exceptional team, apply online using the form below. Only applications matching the job profile will be considered.