Guest Service Agent (Former Employee) – Mumbai, India – September 16, 2018
A typical workday at Four seasons Mumbai was 9 hours per day, but the staff was very friendly. I learned Opera, the property management system, and the standards of the hotel. The management was quite friendly to the staff. The hardest part of the job was the long hours but the hotel used to be so busy that i enjoyed to work and and learn new things and meet new people every day.
Hotel Four Seasons. i was in contract not direct employ for this hotel also i work for few month because of night shift i couldn't learn more after this hotel i shifted some another that too far from my house it take 3 hrs to reach office one way
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
Hospitality Management and Catering Operations (Former Employee) – Mumbai, Maharashtra – June 27, 2016
Great working with such an elite brand of hotels.Type of clientle was extra ordinary.Many things to learn from my seniors.It is one of my favourite brands so enjoyed the company's name and was proud to work with.
Demi Chef De Partie (Former Employee) – Mumbai, Maharashtra – April 30, 2016
Its a challenging career to harness my culinary knowledge and professional skills for the growth of an organization and self development of my career in the global industry there by contributing to the success of the business.
Commis Chef (Former Employee) – Mumbai, MH – August 17, 2015
Joined the Kitchen team as commi chef in coffee shop, where I am learning and developing myself in all section of kitchen like garde manger, Breakfast. Making setups for buffet and preparing a’ la carte misc on daily basis. Learnt ala carte preparations at hot kitchen, making misc and cooking and plating of menu as per head chef. Seeing that daily cleaning and sanitizing of section is done from time to time. Maintaining hygiene at all times and keeping work place clean after every orders Setting up buffet menus and preparing the misc and plating it according as supervise by head chef during Sunday brunch and festival brunch. Assisting senior chef in keeping log files and records updated (food temperature, cooling, chillers temperature etc.) Having the misc set for monthly promotional menus and preparation and plating as per head chef. Ability to work in any shifts
Food & Beverage Server (Former Employee) – Mumbai, MH – August 25, 2014
Working in fs itself is a pride, can feel the positive vibes around during work. Discovered a new way of learning in this hotel, learning here is fun. Everyone is helpful and genres. Opendoor policy at all level which i personally liked very much. Altogether is a best property in mumbai to work.