About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island \xe2\x80\x93 Abu Dhabi\xe2\x80\x99s business and lifestyle destination \xe2\x80\x93 Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi\xe2\x80\x99s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites \xe2\x80\x93 all with water views. With six creative restaurants and lounges, this is Al Maryah Island\xe2\x80\x99s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Pearl Spa \xe2\x80\x93 with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi\xe2\x80\x99s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest\xe2\x80\x99s unique personal needs \xe2\x80\x93 whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description:

1. To supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.

2. To supervise and coordinate the activities of the employee/s engaged in preparation of lunch, dinner food items, across the various meal periods.

3. To participate in the production of said items following the standards set by the Restaurant Chef.

4. To keep fellow employees motivated by creating a positive work environment.

5. To plan production for the pastry department according to the needs of the hotel and cold/hot kitchen.

6. To maintain and order the proper amount of supplies and product needed for the daily operation.

7. To ensure the correct and approved recipe are distributed to the fellow employees.

8. To demonstrate and use proper time management skills.

9. To train the employees using the proper methods of production as approved by the Restaurant Chef.

10. To operate and maintain as well as properly clean kitchen equipment, including: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, vacuum machine, slicer, oven, steam table, tilt kettle, waffle iron, crepe iron, flat top grill etc.

11. To ensure the training and execution of proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, ovens, sheeter and any other equipment inclusive of work surfaces.

12. To date all food containers, 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 areas, being sure to cover all perishables at all times properly, assist in setting up plans and actions to correct any food cost problems, control the waste of food as well as the loss and usage as per policies.

13. To ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.

14. To participate in the production of all items in the respective kitchen department.

15. To assist the Restaurant Chef in developing new menu items.

16. To produce and supervise the production of all tasting menus.

17. To ensure and maintain the kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.

18. To properly store unused ingredients for further use.

19. To produce wedding and other special occasion cakes when necessary.

20. To understand culinary techniques, as well as mass production methods.

21. To understand written instructions and diagrams.

22. To fill in on any shift as needed according to the expectations of the Restuarant Chef and hotel.

23. To understand and perform the use of various scales and other measuring equipment.

24. To visualize how finished product will look on live stations/ set-ups etc.

25. To be able to convert formulas to ensure proper yields.

26. To know when products are incorrect and fix them or use another.

27. Accept full responsibility for managing any activity in the absence of the managers in Cafe Milano Kitchen in a fast paced high quality operation.

28. To ensure all equipment is in full working order.

29. To work closely with all chefs and service employees in Cafe Milano Kitchen.

Standard Duties:

1. To provide a friendly and professional service that always exceeds guests\xe2\x80\x99 expectations.

2. To ensure you read the hotel\'s employee handbook and have an understanding of and adhere to the hotel\'s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

3. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.

4. To report for duty punctually wearing the correct uniform/attire and name badge.

5. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

6. To comply with local legislation as required.

7. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.

8. To work harmoniously and professionally with superiors and in-charges.

9. To respond to any changes in the department as dictated by the needs of the industry, company or hotel.

10. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternate departments/areas if required, to meet business demands and guest service needs.

11. To attend training and meetings as and when required.

12. Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.

13. Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.

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