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:
Bathed in natural light, our seaside Hotel cascades down a hillside toward the Atlantic. Perched on a beach just 10 minutes from the heart of Morocco’s largest and liveliest city, the sweeping views you’ll find from your private balcony easily fulfill the romantic reputation that precedes Casablanca. With architectural marvels both historic and modern, a cutting-edge art scene and world-class restaurants, allow us to show off the best of our alluring port city, starting with a plate of fresh local seafood prepared à la minute at Bleu. Our Oceanfront sanctuary offering a resort-like atmosphere minutes from the city’s key business districts and cultural landmarks opened in November 2015, and has 186 rooms, 3 food and beverage outlets including a grill & seafood restaurant, a modern Moroccan lobby lounge serving exquisite tea times and a poolside restaurant famous for its Sundays barbecues, an outdoor pool with private poolside cabanas, fitness center, and a stunning spa offering bespoke treatments that pay tribute to ancestral beauty techniques and ancient Moroccan traditions at Le Spa.
REQUIRED PROFILE:
- Education: High school education, cooking school or culinary institute education or equivalent experience.
- Experience: Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Previous supervisory experience is preferred. Working knowledge is generally learned on-the-job.
- Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt, kettle, waffle iron, flat top grill. Proficient knife skills and ability to multi-task.
- 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
MAIN MISSIONS:
- 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.
- Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
- Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
- Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
- 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.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Work harmoniously and professionally with co-workers and supervisors.
- Assist in plans and actions to correct food cost problems: control food waste, losses, and consumption.
- Support the departments in case of crunch.
SECONDARY MISSIONS:
- Meet the Four Seasons Standards
- Comply with health and safety standards
- Participate in the service meetings
- Demonstrate an elevated level of ethics, integrity, and professionalism in all situations
- Work in harmony with colleagues and supervisors