About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A historic landmark with modern energy. History comes to life with modern energy at Four Seasons Hotel Madrid. In the very heart of the capital – within walking distance of all the key attractions – seven historic buildings have been transformed into one dynamic destination. With rooftop dining by Spanish celebrity chef Dani García, Asian-Mediterranean cuisine at our award-winning modern cocktail bar and restaurant Isa, and a four-level Wellness Centre with a sun-splashed pool terrace, Four Seasons is bringing a new level of luxury and service to locals and guests alike.About the role:
We currently have an opportunity for a talented and creative Banquet Sous-Chef to join our Four Seasons Hotel Rabat Kasr Al Bahr team in Morocco!
Reporting into the Banquet chef, you will assist in leading the daily operation of the Banquets kitchen.
Responsibilities will include selection, talent management and development of our culinary team, pl, food costs, banquet events, hygiene and sanitation, effective planning, budgeting, and purchasing decisions, policy making and inventory control, and ensuring our guests feel receive the highest levels of service excellence consistently.
What you will do
Managing the banquet kitchen operations and ensuring all production tasks are completed efficiently and on time.
Supervising and coordinating the banquet kitchen team, ensuring smooth communication and workflow during service.
Assisting in the creation and design of banquet menus that align with event requirements, seasonality, and the hotel’s culinary standards.
Ensuring consistency in recipes, plating, and presentation across all banquet dishes.
Monitoring and managing stock levels, ensuring accurate ordering and minimal waste for banquet production.
Leading, training, and motivating the banquet culinary team with a focus on quality, discipline, and teamwork.
Executing cooking techniques to prepare and present dishes according to established menus and event specifications.
Maintaining high standards of hygiene, cleanliness, and food safety throughout the banquet kitchen.
Ensuring all kitchen equipment and utensils are properly cleaned, maintained, and stored.
Collaborating with the Banquet Chef, Executive Chef, and Events team to ensure seamless coordination and excellent guest experience.
What you bring
Culinary degree or equivalent qualification.
Minimum 2 years Sous-Chef, ideally with hospitality and banqueting background.
Strong knowledge of HACCP and food hygiene and safety regulations.
Excellent organizational and leadership skills.
Reliable, flexible, and service-minded.
Must have fluency in English and Spanish, as well as the valid work permit.
What we offer:
Schedule & Hours: