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

1. The ability to handle the day-to-day maintenance, hygiene and organization of all walks in chillers and freezers in the department.

2. The ability to control and maintain par levels of F&V necessary for the daily production considering the business fluctuations and the banqueting operation supervised by Head Butcher\ Sous Chef.

3. To ensure the prompt and accurate receiving of all products destined for use within the department

4. To ensure the qualitative and quantitative control of all products received by the hotel destined for use within the department

5. To ensure the sanitation, trimming and cleaning of all vegetables, fruits and salads leaves whenever required.

6. The creation of a daily accurate inventory of F&V followed by a market list based on the business volume and current stock.

7. The prompt delivery of necessary F&V supplies to all sections of the kitchen.

8. The implementation of First In First Out system and the storing of untreated products related to our department.

9. The ability to store items properly at the end of the shift and ensure the effective cleaning of all work surfaces and equipment.

10. The ability to perform other tasks or projects as assigned by Sous Chef and kitchen Managers

11. Work harmoniously and professionally with co-workers and supervisors.

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

13. Maintain the cleanness of the work place, front and back areas at all times.

14. Maintain and keep the hotel equipment and assets in an excellent condition

15. Before finishing work report to the Sous Chef or Head Butcher to submit the daily report on not available items, pending food items, report on slow moving items. The daily report is filed in clear understandable writing.

16. All expiry dates wherever applicable are checked daily.

17. To adhere to the Hygiene standards applied in the Kitchen as per HACCP system.

18. To adhere to the grooming policy set by Four Seasons Hotel and Resorts.

19. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are complying as well as the cleanliness and organization of the kitchen.

20. To ensure all equipment is in safe working order and to report any hazardous or faulty equipment to the Executive Chef \ Engineering Department.

21. Work harmoniously and professionally with co-workers and supervisors.

22. To ensure your Team are fully familiar with the Fire and Emergency procedures