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Chef de partie
locationsCasablanca time typeFull time posted onPosted 10 Days Ago job requisition idREQ10246088
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards;
complete mis en place and set-up station for breakfast, lunch, and / or dinner service. (40%)
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. (20%)
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. (10%)
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up;
note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover / date all perishables;
assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
10%) locationsCasablanca time typeFull time posted onPosted 30+ Days Ago Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.