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:
ASSISTANT PASTRY CHEF–Four Seasons Hotel Rabat Kasr Al Bahr, Morocco
About Four Seasons Hotels and Resorts:
Four Seasons Hotels and Resorts is a global, luxury hospitality company. We manage over 100 hotels and resorts and 44 private residences in 45 countries around the world and growing. At Four Seasons, we are powered by people and our culture enables everything we do.
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 Four Seasons Hotel Rabat Kasr Al Bahr, Morocco:
This incredible hotel 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
1. To supervise and assist with the mise-en-place and cooking of all menu items ensuring the highest of standards are maintained for all outlets.
2. To communicate closely with your team and liase with the Main Kitchen, the Grill Restaurant, the Catering Department and the Bar& Lounge and Boulevard on a daily basis.
3. To be responsible for the weekly compilation of staff schedules.
4. To prepare all orders for the fresh and dry store items required on a daily basis, and pass to the Sous Chef responsible for it.
5. To ensure all preparation and cooking in the pastry area is carried out in accordance with the Health and Hygiene Regulations.
6. To be responsible for the maintenance of quality and portion control in accordance with Hotel standards.
7. To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Pastry Chef.
8. To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as requested. To implement the Standards Training Program with all new starters and monitor their performance.
9. To ensure the pastry kitchen and fridges are kept clean and that there is a proper rotation of stock in your fridges.
10. To answer the telephone in the Pastry Kitchen announcing your name and department.
11. To ensure your standard of personal appearance and hygiene is an excellent example to other members of your team.
12. To ensure your team are fully familiar with the Fire and Emergency procedures.
13. To ensure you give a thorough hand over to the next shift and ensure that all the mise-en-place is in order before you finish your duty and also before your days off.
14. To assist with any other requests as instructed by the Pastry Chef or the Executive Chef.
15. The ability to ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
16. The ability to prepare exciting and appealing petit fours and guest room amenities.
17. The ability to make show pieces as needed.
18. The ability to hire, train, motivate, supervise and discipline all pastry shop employees.
19. The ability to supervise all employees during the set-up, service and breakdown for each meal period.
20. The ability to verify the taste and presentation of food produced prior to meal periods.
21. The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.
22. The ability to expedite orders on the line.
23. The ability to communicate regularly with the Pastry Chef and/or the Executive Chef to achieve an excellent rapport throughout the food production department and in developing new menu items.
24. The ability to requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
25. The ability to ensure an adequate supply of all products prepared on a timely basis.
26. The ability to establish standard recipes and ensure the compliance with them.
27. The ability to perform other tasks or projects as assigned by the management.
28. The ability to have full knowledge of Four Seasons Food Standards.
29. The ability to execute Alternative Cuisine.
30. The ability to follow all HACCP standards and requirements.
31. The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards.
32. The ability to monitor and control the food cost by creative menu planning,
keeping waste to a minimum and low par.
33. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
34. Work harmoniously and professionally with co-workers and supervisors.
35. FiFo rules to apply to all areas, Fresh, Dry and Frozen food.
36. To be aware of all VIPs visiting or staying in the hotel.
37. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.
