Morocco Job Openings
Four Seasons
CHEF DE PARTIE PASTRY
Rabat
FULL TIME
November 14, 2024
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:
This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.
Main Duties and Responsibility
Prepare pastry/bakery items according production schedules and banquet event orders of consistent quality following standard recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. Store food items that are prepared ahead of time, making sure not prepare beyond estimated needs. Operate, maintain, and properly clean kitchen equipment, including prover, food processor, mixer, slicer, oven, blast freezer, fridges and freezers. Ensure that all employees follow Discipline on Standard Execution at all the times for all Pastry preparation. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; 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 storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies. Fi Fo policy to be apply at all times, food labelling process at all times in both fresh, dry and frozen environment. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Em Pact. Work harmoniously and professionally with co-workers and supervisors. To report for duty punctually wearing the correct uniform and nametag ensuring a professional appearance & grooming standard with a respectable proper attitude. 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 workplace, 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 manager 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 accepting any changes within the department considering business demands. To be flexible with changes in scheduling and shift timings according to business needs. To attend shift briefings, training, departmental meetings and general meetings as and when required. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.
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:
This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.
Main Duties and Responsibility
Prepare pastry/bakery items according production schedules and banquet event orders of consistent quality following standard recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. Store food items that are prepared ahead of time, making sure not prepare beyond estimated needs. Operate, maintain, and properly clean kitchen equipment, including prover, food processor, mixer, slicer, oven, blast freezer, fridges and freezers. Ensure that all employees follow Discipline on Standard Execution at all the times for all Pastry preparation. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; 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 storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies. Fi Fo policy to be apply at all times, food labelling process at all times in both fresh, dry and frozen environment. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Em Pact. Work harmoniously and professionally with co-workers and supervisors. To report for duty punctually wearing the correct uniform and nametag ensuring a professional appearance & grooming standard with a respectable proper attitude. 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 workplace, 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 manager 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 accepting any changes within the department considering business demands. To be flexible with changes in scheduling and shift timings according to business needs. To attend shift briefings, training, departmental meetings and general meetings as and when required. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.
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