Four Seasons is a satisfying place to work
chef de partie (Current Employee) – Four Seasons Mumbai – September 15, 2016
I work in a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef.I perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.
Get to learn specialist chef techniques and improve my career job skills
Long hours continuously standing