DEMI CHEF DE PARTIE PASTRY Four Seasons Hotel

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.

Responsabilities :

1. Prepare bread items according production schedules and banquet event orders of consistent quality following standard recipe, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service.

2. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

3. Operate, maintain, and properly clean kitchen equipment.

4. Ensure that Discipline on Standard Execution are followed by all employees at all the times for all culinary preparation.

5. 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.

6. FiFo policy to be always apply, food labelling process always in both fresh, dry and frozen environment.

7. Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

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

9. To report for duty punctually wearing the correct uniform and name tag ensuring a professional appearance & grooming standard with a respectable proper attitude.

10. To provide a courteous, professional, efficient, and flexible service always, following Four Seasons Standards.

11. To adhere to the hotel safety, security and emergency policies and procedures.

12. 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.

13. To be aware of all VIPs visiting or staying in the hotel.

14. Maintain the cleanness of the workplace, front and back areas always.

15. Striving to maintain and keep the hotel equipment and assets in an excellent condition.

16. Handover shifts properly and to ensure that no pending mise en place or communication are to be left unattended without follow up.

17. 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.

18. 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.

19. 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.

20. 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.

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

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

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