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:

A romantic hideaway set in a tropical paradise. A gentle ocean breeze floats up the granite hillside and into your tree-house villa, reminding you to take it slow. Whether it’s just the two of you, or the extended family, spend days lounging by your private pool and playing in the turquoise waters of Petite Anse bay, or find bliss at our hilltop Spa, before a sunset meal on a deserted beach. However paradise might look for you, we guarantee you’ll find it here.

Chef de partie is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. 

Participates in the preparation of food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service. 

Work harmoniously and professionally with co-workers and supervisors. 

To provide a courteous, professional, efficient and flexible service at all times, following Four Seasons Standards.  

To adhere to the hotel safety, security and emergency policies and procedures. 

To be fully conversant with all services and facilities offered by the hotel and being aware of all activities and events taking place in the hotel. 

To be aware of all VIPs visiting or staying in the hotel. 

Maintain the cleanness of the work place, front and back areas at all times. 

Striving to maintain and keep the hotel equipment and assets in an excellent condition. 

Handover shifts properly and to ensure that no pending mise en place or communication are to be left unattended without follow up. 

Reporting any problems, issues or guest disturbance immediately to the in charge to take proper action and to follow up with the guest to ensure guest satisfaction. 

To handle guest complaints in a professional manner, by owning it, working on a satisfactory resolution, to call a Supervisor / Senior Manager to handle if required. 

Communicate very well with the other team members to ensure the harmony and consistency of service & maintain good working relationships with colleagues and all other departments. 

To be entirely flexible and be able to be rotated within the different sub departments of the culinary department as assigned and to positively accept any changes within the department in light of business demands. 

To be flexible with changes in scheduling and shift timings according to business needs. 

Follow HACCP and local Hygiene laws at all times