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:

Join us deep in the heart of the world’s most celebrated wildlife reserves, where the Big Five – the lion, the leopard, the buffalo, the elephant and the rhinoceros – run free on the endless, untamed landscape. Perched on a series of elevated platforms and walkways, our Lodge sits next to an animal watering hole, where you can watch a family of elephants stop for their morning drink. Nestled in the heart of Central Serengeti amid wide-open plains, our Lodge is just a 45-minute drive from the Seronera Airstrip, accessible by connecting flights from three main airports within Tanzania. This beautiful lodge opened under the Four Seasons Hotels and Resorts family in December 2012, and has 77 rooms including 12 suites and 5 villas, 3 stunning Food and Beverage venues, our unique Discovery Centre offering an interactive experience where you can learn about the wildlife, history and people of the Serengeti, Kijana Kids Club, a spa with 6 free-standing treatment pavilions offering bespoke rituals and treatments that celebrate Africa’s magic and mystique, fitness center and a dedicated team bringing your magical wildlife safaris experiences to life.

BASIC PURPOSE:

Manage all aspects of Food Production by planning, organizing, controlling and directing the work of employees in both Kitchen and Stewarding departments. Responsible for all food preparation while ensuring superior quality and consistency. Manage operations of all kitchens in the absence of Executive Chef. Reports to: Executive Chef

ESSENTIAL FUNCTIONS:

• Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen through effective management and leadership to ensure that established standards are met, by long-range strategic planning for outlet operation.
• Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.
• Communicates effectively with staff and ensure they are fully briefed at all times
• Maintains organized administration of departmental and personnel records, including rostering, leave planning and employee feedback.
• Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook.
• Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
• Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate
• Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
• Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee handbook.
• Work harmoniously and professionally with co-workers.

NON-ESSENTIAL FUNCTIONS:

• Actively support the Safety Committee and the Green Committee.
• Prepare food items.
• Manage with set-up and cleaning of operational areas
• Perform other duties as assigned by Management.
• Assist Executive Chef to attain the various departmental goals set by the department.

SPECIAL REQUIREMENTS:

Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required

Experience: Two to five years previous management experience in multiple culinary/food & beverage department head level specializing in pastry design and creation.

Skills and Abilities: Requires a working technical knowledge of Division as well as Four Seasons standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.

Requires the ability to operate Computer Equipment and other food & Beverage Computer systems.

Requires the ability to operate and utilize culinary production equipment and tools. Requires Reading, Writing and oral proficiency in the English language.

How to Apply:

This is Full-time Job, To submit your application, please follow the link provided below.

CLICK HERE TO APPLY