CHEF DE PARTIE - 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 mise-en-place and cooking of food for service, ensuring the highest of standards are maintained for all outlets of Operation

2. To ensure proper portion control of all dishes, adhere to Standard in place.

3. To ensure your section is kept to the highest standard of cleanliness. To ensure that each member of your team is fully conversant and comply with the Health, Safety and Hygiene regulations.

4. To prepare all orders for the fresh and dry store items required on a daily basis.

5. To initiate new ideas for menus, garnishes etc.

6. To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Senior Executive Chef or Executive Sous Chef or In Charge Chef

7. To communicate closely with your team and liaise on a daily basis.

8. To supervise the work of the kitchen porter, ensuring waste bins are empties on a regular basis, and that Kitchen floors/Cold Rooms are clean.
9. To ensure all members of your team are familiar with their daily tasks and provide on-going refresher training as required.

10. To ensure your section and fridges are kept clean and that there is a proper rotation of stock in your fridges.

11. Adhere to Discipline on Standard Execution rule to be followed at all times for all culinary preparation

12. FIFO policy to be apply at all time, food-labelling process at all times in both fresh, dry and frozen environments.

13. The ability to requisition all items needed for the following day from the food storeroom, proper market list for all needs, non-food storeroom.

14. To answer the telephone following the FS standards.

15. To handle guest complaints in a professional manner, by owning it, working on a satisfactory resolution, to call Supervisor / Senior Manager to handle if required.

16. To help cover other sections in the kitchen as and when required.

17. To ensure your standard of personal appearance, grooming and hygiene is an excellent example to other members of your team.

18. To ensure that you and your team are fully familiar with the Fire and Emergency procedures.

19. To ensure you give a proper hand over to the next shift/Chef de Partie and that all the mise-en-place is in order before you finish your duty and before you go on your days off.

20. To assist with any other requests as instructed by the Senior 21/06/2023Executive Chef /Sous Chefs.

21. 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.

22. 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 in light of business demands.

23. To be flexible with changes in scheduling and shift timings according to business needs.

24. To attend shift briefings, training, departmental meetings and general meetings as and when required.

25. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.