Pastry Junior Sous Chef

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:

Bathed in natural light, our seaside Hotel cascades down a hillside toward the Atlantic. Perched on a beach just 10 minutes from the heart of Morocco’s largest and liveliest city, the sweeping views you’ll find from your private balcony easily fulfill the romantic reputation that precedes Casablanca. With architectural marvels both historic and modern, a cutting-edge art scene and world-class restaurants, allow us to show off the best of our alluring port city, starting with a plate of fresh local seafood prepared à la minute at Bleu. Our Oceanfront sanctuary offering a resort-like atmosphere minutes from the city’s key business districts and cultural landmarks opened in November 2015, and has 186 rooms, 3 food and beverage outlets including a grill & seafood restaurant, a modern Moroccan lobby lounge serving exquisite tea times and a poolside restaurant famous for its Sundays barbecues, an outdoor pool with private poolside cabanas, fitness center, and a stunning spa offering bespoke treatments that pay tribute to ancestral beauty techniques and ancient Moroccan traditions at Le Spa.

We are looking for a service-focused and knowledgeable Junior Sous Chef to join our team! Our ideal candidate will have a background in hotel pastry, banquets and be adept with managing a kitchen, ensuring efficient running. The focus of the role is to ensure the kitchen runs seamlessly whilst making sure top-quality food is served. Assisting with menu planning, development and implementation is also a key function.

Knowledge, Skills and Abilities

The qualified candidate will possess a passion for flawless service and the highest level of integrity and work ethic.

Qualifications include:

• Minimum of 2 years previous experience in a similar role or as an accomplished Chef de partie ready for the next challenge

• Good knowledge in HACCP and hygiene standards

• Strong knowledge of Food hygiene and safety regulations

• Ability to communicate with customers and other staff members

• Physically able to be on your feet for long periods of time

• Strong leadership skills

• Excellent knowledge of and passion for organic, sustainable ingredients

• Understanding of front of the house operations

• Passion for learning and teaching

• Strong communication skills, both written and verbal

• Good interpersonal skills

• Good listening skills, with high levels of attention to detail

• Ability to multitask

Responsibilities

• Assist in food preparation and collaborate with the sous chef and Pastry chef.
• Help in the design, testing, and implementation of the dessert menu.
• Produce high-quality plates for customers in both design and taste.
• Ensure that the banquet operation is ready, and the banquet orders are updated and followed by the team.
• Collaborate with the sous chef and Pastry chef on the amenity program.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.