DEMI 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. Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service.
2. Ensure that Discipline on Standard Execution are followed by all employees at all the times for all culinary preparation.
3. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
4. Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
5. Operate, maintain, and properly clean kitchen equipment.
6. Fi Fo policy to be always apply, food labelling process at all times in both fresh, dry and frozen environments
7. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
8. Work harmoniously and professionally with co-workers and supervisors.
9. To fully read, understand and implement all the hotel policies and related procedures included in the employee handbook with no deviation.
10. To report for duty punctually wearing the correct uniform and name tag ensuring professional appearance & grooming standards with a respectable proper attitude.
11. To provide a courteous, professional, efficient, and flexible service at all times, following Four Seasons Standards.
12. To adhere to the hotel safety, security and emergency policies and procedures.
13. To be fully conversant with all services and facilities offered by the hotel and being aware of all activities and events taking place in the hotel.
14. To be aware of all VIPs visiting or staying in the hotel.
15. Maintain the cleanness of the workplace, front and back areas at all times.
16. Striving to maintain and keep the hotel equipment and assets in an excellent condition.
17. Handover shifts properly and to ensure that no pending mise en place or communication are to be left unattended without follow up.
18. 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.
19. To handle guest complaints in a professional manner, by owning it, working on a satisfactory resolution, to call a Supervisor / Senior Manager to handle if required.
20. 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.
21. 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.
22. To be flexible with changes in scheduling and shift timings according to business needs.
23. To attend shift briefings, training, departmental meetings, and general meetings as and when required.
24. To carry out all responsibilities listed in the job description with utmost efficiency and dedication.