Pastry Junior Sous Chef

About the role

Four Seasons Casablanca is seeking a service‑focused Junior Sous Chef for the pastry department. The successful candidate will support the Pastry Chef and Sous Chef in delivering high‑quality desserts for hotel outlets and banquets, while contributing to menu development and kitchen efficiency.

Key responsibilities

• Assist in food preparation and collaborate with the Sous Chef and Pastry Chef.
• Help design, test, and implement the dessert menu.
• Produce high‑quality plates for customers in both design and taste.
• Ensure banquet operations are ready and orders are followed by the team.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, and management of supplies.
• Maintain cleanliness and compliance with food safety standards.
• Monitor kitchen equipment and arrange repairs or service as needed.
• Maintain the schedule for staff shifts.

Required profile

• Minimum of 2 years experience in a similar role or as a Chef de partie.
• Good knowledge of HACCP and hygiene standards.
• Strong knowledge of food hygiene and safety regulations.
• Ability to communicate effectively with customers and staff.
• Physically able to stand for long periods.
• Strong leadership and multitasking skills.
• Passion for organic, sustainable ingredients.
• Understanding of front‑of‑house operations.
• Excellent written and verbal communication skills.

Required skills

• HACCP
• Food hygiene and safety regulations
• Inventory management
• Menu planning
• Pastry preparation techniques