Chef de Partie Pâtisserie

About the role

The Four Seasons Casablanca is seeking a Chef de Partie Pâtisserie to join its luxury hotel kitchen. The successful candidate will work under the supervision of the Pastry Sous‑Chef, ensuring that all pastry preparations meet the brand’s high standards while supporting the daily operations of the hotel’s multiple dining venues.

Key responsibilities

• Prepare and organise mise en place for the pastry section in line with Four Seasons standards.
• Maintain consistent recipe quality and follow approved production methods.
• Set‑up and manage the pastry station during service, coordinating with the supervisor.
• Monitor stock levels, replenish supplies and record any shortages without exceeding service requirements.
• Train, motivate and supervise pastry commis, enforcing discipline and quality standards.
• Keep the pastry area and equipment clean, ensuring proper maintenance.
• Store all perishable items at appropriate temperatures and label them correctly.
• Document and date all perishable products and store unused items in designated locations.
• Assist in corrective action plans to resolve operational issues.

Required profile

• Proven experience working in a pastry kitchen, preferably in a luxury hotel environment.
• Ability to lead and supervise junior pastry staff.
• Strong understanding of food safety and temperature control for perishable goods.
• Attention to detail and commitment to maintaining high culinary standards.

Required skills

• Mise en place preparation
• Pastry production techniques
• Stock management and replenishment
• Food safety temperature control