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:
SOUS CHEF BAKERY – 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 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
1. To supervise the Bakery brigade to ensure the smooth running of the department.
2. To control the quality and presentation for breakfast, lunch, dinner, Room Service and Banquet Operation.
3. To control the quality and presentation standards for Breakfast Lunch Dinner Banqueting Lounge
4. To control the Staff Restaurant (mise-en-place, ordering and quality of food).
5. To communicate effectively with staff and ensure they are fully always briefed.
6. To supervise and carry out refresher training on an on-going basis.
7. To supervise and maintain standards of cleanliness in the respective area.
8. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
9. To ensure all members of the Bakery brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety at Work Act.
10. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers.
11. To ensure Kitchen morale is high and teamwork is evident at all times.
12. To control food cost through careful purchasing, portion control and supervision of wastage.
13. To make out the market list in the absence of the Executive Pastry chef or Sous Chef.
14. To draw up staff rotas as and when required.
15. To control the ordering of all the dry stores goods.
16. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Manager.
17. To participate in the recruitment and selection of staff.
18. To liaise with the Executive Pastry Chef on new menus, new ideas etc.
19. To take proper care of your uniform, personal appearance, grooming and hygiene, setting a good example to the rest of the team.
20. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures.
21. To assist with any other duties as assigned by the Senior Executive Chef, Executive Sous Chef, Restaurant Chef considering the business needs.
22. FIFO rules to apply to all areas, Fresh, Dry and Frozen food.
23. The ability to establish standard recipes and ensure the compliance with them, to be insert into our current Birchstreet system to cost control.
24. 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.
25. To attend shift briefings, training, departmental meetings, and general meetings as and when required.
26. Handover shifts properly and to ensure that no pending mise en place or communication is to be left unattended without follow up.
27. Reporting any problems, issues, or guest disturbance immediately to the in charge to take proper action and to follow up with the guest to ensure guest satisfaction.
28. To be entirely flexible and be able to be rotated within the different sub departments of the culinary department as assigned and to positively accept any changes within the department considering business demands.
