Pastry Junior Sous Chef

About the role

A seaside Four Seasons hotel in Casablanca, Morocco, is looking for a service-focused and knowledgeable Pastry Junior Sous Chef. The role focuses on keeping the kitchen running smoothly while serving top-quality food, and includes helping with menu planning, development and implementation. The ideal candidate has a background in hotel pastry and banquets.

Key responsibilities

• Assist in food preparation and collaborate with the sous chef and Pastry chef.
• Help design, test and implement the dessert menu, and produce high-quality plates in design and taste.
• Ensure the banquet operation is ready and that banquet orders are up to date and followed by the team.
• Collaborate with the sous chef and Pastry chef on the amenity program.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering and management of supplies.
• Keep work and food prep stations clean and in line with food safety standards.
• Suggest improvements to kitchen performance, menu options and service levels.
• Maintain the staff shift schedule and monitor and maintain kitchen equipment, arranging repairs and service as needed.

Required profile

• Minimum of 2 years' experience in a similar role or as an accomplished Chef de partie.
• Background in hotel pastry and banquets.
• Passion for flawless service, integrity and a strong work ethic.
• Physically able to stand for long periods; strong leadership, communication and interpersonal skills.

Required skills

• Good knowledge of HACCP and food hygiene standards.
• Strong knowledge of food hygiene and safety regulations.
• Understanding of front-of-house operations.
• Ability to multitask and attention to detail.