Sought position: Executive sous chef Ref ID: n°43526 Town: Casablanca Country : Morocco Contract type: Long term contract Contract start date : As soon as possible Work schedules: Without any break Salary: Selon Experience Experience: experienced Job status: Manager Job category: Kitchen Accomodation: Pas de logement Online since 2019/01/19 This job position is still available for the week of 2019-02-18
A breath of fresh air on the oceanfront, Four Seasons Hotel Casablanca offers a sleek resort-inspired escape – just 10 minutes from the busy city center and business district. Discover this intimately scaled enclave, where 186 ultra-spacious guest rooms, including 29 suites, welcome with contemporary Moroccan elegance. Experience the vibrant social scene with four options for ocean-view dining and drinks, or relax in the outdoor pool and the club-like spa and fitness center. For business and social events, host up to 700 guests in the ballroom and seven function rooms. With the arrival of Four Seasons, the White City is discovering the glamour of an oceanfront lifestyle.
Four Seasons Casablanca is looking for an Executive Sous Chef who shares a passion for excellence and who infuses enthusiasm into everything he / she does. Work on a team built on mutual respect, collaboration, excellent service and passion for Kitchen. Four Seasons Hotel Provides employees with same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.
BASIC PURPOSE: Plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in preparation of all food items.
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic operational planning.
Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Experience: Three to five years previous experience in multiple culinary/food & beverage management positions. Luxury Brand experience is a plus.
Skills and Abilities: Requires a working knowledge of division operations Requires ability to operate computer equipment and other food & beverage computer systems. Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the French and English languages.
Four Seasons Resort Casablanca
A 186 keys, beachfront new built property that will open is Q1 2015
Part of a mix used development called Anfa Place designed by renowned architect Norman Foster http://www.anfaplace.com/;
Great leisure facilities including 232 m2 fitness center, a 700 m2 spa as well as a 250 m2 outdoor pool;
Extensive function space with a 604 m2 ballroom and 679 m2 of additional meeting rooms;
Dynamic food & beverage concepts offer including a Specialty restaurant, Lobby lounge and Poolside dining;
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