Pastry Chef

A breath of fresh air on the oceanfront, Four Seasons Hotel Casablanca offers a sleek resort-inspired escape – just 10 minutes from the busy city center and business district. Discover this intimately scaled enclave, where 186 ultra-spacious guest rooms, including 29 suites, welcome with contemporary Moroccan elegance. Experience the vibrant social scene with four options for ocean-view dining and drinks, or relax in the outdoor pool and the club-like spa and fitness center. For business and social events, host up to 700 guests in the ballroom and seven function rooms. With the arrival of Four Seasons, the White City is discovering the glamour of an oceanfront lifestyle.Four Seasons Casablanca is looking for a Pastry Chef who shares a passion for excellence and who infuses enthusiasm into everything he / she does.Work on a team built on mutual respect, collaboration, excellent service and passion. Four Seasons Hotel Provides employees with same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.We are looking for a Pastry Chef who will lead and manage the pastry and baker teams, supervising the quality of the production for the Restaurant, Bar, Banquets, and In-Room Dining. Essential Functions

• Coordinate the selection, training, development, and evaluation of employees in the pastry through effective management and leadership to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons regulations are complying as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Work harmoniously and professionally with co-workers and supervisors.

The Pastry Chef possess strong food and beverage knowledge and the aptitude to plan, organize, control, and direct the work of employees in the culinary department. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service. Education KNOWLEDGE AND SKILLS : College degree preferably specializing in hotel / restaurant management or culinary arts, or equivalent experience is required. Experience Five to seven years previous experience in multiple culinary / food & beverage department head positions specializing in pastry design and creation. Skills And Abilities