Chef de Partie
Four Seasons Hotels
- Casablanca
- CDI
- Temps-plein
- Participates in the preparation of implementations in accordance with Four Seasons standards;
- Keep a consistency in the quality of the recipe but also in the method of manufacture;
- Organizes the complete implementation and set-up of his part under the control of the deputy chiefs;
- Manages the needs of its implementation and replenishment ensuring that it does not exceed the needs of the service;
- Trains, motivates, manages discipline, and supervises the work of kitchen clerks, ensuring that all standards are present;
- Keep the kitchen and equipment clean and take care of the equipment;
- Ensure that all perishables are kept at an appropriate temperature;
- Check the quantity used by the team;
- Determine what is necessary for the preparations, what will be frozen;
- Note any gaps in the stock;
- Ranger to the appropriate places unused products;
- Cover and date all perishables;
- Assist in plans and actions to correct food cost problems: control food waste, losses, and consumption;
- Support the departments in case of crunch.
- Minimum of three years ' experience required in a catering position in a luxury hotel industry
- Management experience desired
- Proficiency in HACCP (Hazzard Analysis and Critical Control Points) rules
- Proficient reading, writing, and speaking
- Team spirit
- Passionate, dynamic
- Good management of stress and priorities
- Vocational and intercultural adaptation
- English (read, written spoken) wished, not required
- Competitive Salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Complimentary Accommodation at other Four Seasons Hotels and Resort
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals