Junior Pastry Sous Chef – Casablanca

About the role

We are looking for a service‑focused and knowledgeable Junior Sous Chef to join our team at Four Seasons Casablanca. The role ensures seamless kitchen operations, top‑quality pastry production and supports menu planning, development and implementation.

Key responsibilities

• Assist in food preparation and collaborate with the Sous Chef and Pastry Chef.
• Help design, test and implement the dessert menu, producing high‑quality plates.
• Oversee banquet operations, ensuring orders are updated and executed.
• Supervise kitchen staff, manage inventory, ordering and supplies.
• Maintain hygiene standards, keep work stations clean and monitor kitchen equipment.

Required profile

• Minimum 2 years experience in a similar hotel pastry or Chef de partie role.
• Strong knowledge of HACCP, food hygiene and safety regulations.
• Ability to communicate effectively with customers and staff.
• Physically able to stand for long periods and handle a fast‑paced environment.
• Leadership skills and a passion for organic, sustainable ingredients.

Required skills

• HACCP certification or knowledge.
• Food hygiene and safety regulations.
• Inventory management.
• Menu planning and development.