CHEF ECONOME Four Seasons Hotel

We currently have an opportunity for a meticulous and organized Chef Econome to ensure optimal management of the commissary stock (receipts, issues, and inventories) at the Four Seasons At Rabat Kasr Al Bahr.

Key Responsibilities:
Receive, inspect, and store goods in accordance with internal procedures.
Prepare and process stock withdrawals for production (food, alcoholic and non-alcoholic beverages, consumables, etc.).
Ensure the storeroom is tidy, organized, and clean.
Update stock movements in the system (issuance slips, receipt slips, etc.);
Participate in periodic inventories and alert management to potential stockouts;
Collaborate closely with the kitchen, F&B, and other hotel departments;
Ensure the storage, organization, and rotation of products according to FIFO standards and pre-established stock allocations;
Conduct regular inventories (weekly, monthly, annual) to verify quantities and expiration dates for each product;
Monitor stock levels and anticipate needs to prevent stockouts;
Verify the compliance of deliveries (quantity, quality, expiration dates, temperature);
Report any anomalies or discrepancies observed (stockouts, overstock, non-compliant products, etc.);
Identify and manage perishable products with short shelf lives;