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:
About the role
What you will do
Main Duties/Description:
1. To participate in the production of said items following the standards set by the Demi Chef de Partie.
2. To plan production for the pastry department according to the needs of the Hotel and pastry kitchen.
3. To maintain and read B.E.O.
4. To read the pastry’s recipes.
5. To demonstrate and use proper time management skills
6. To use the proper methods of productions as approved by the Demi Chef de Partie.
7. To ensure the training and monitor in the proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, pastry bags, ovens, sheeter and any other equipment.
8. To ensure the requisition supplies and equipment and sees that they are delivered and properly stored.
9. To participate in the Production of all items in the pastry kitchen.
10. To produce the production of all tasting menus.
11. To maintain pastry kitchen in a clean and organized manner following the Proper sanitation guidelines and train the staff to do likewise.
12. To properly stores unused ingredients for further use.
13. To produce the production of all items needed to maintain pastry kitchen mise en place levels.
14. To produce special occasion cakes when necessary
15. To understand yeasted products, laminated Dough, basic and advanced pastry techniques, basic and advanced décor techniques, mass production methods.
16. To understand written instructions and diagrams.
17. To understand the use of various scales and other measuring equipment such as: measuring cups, measuring spoons.
18. To visualize how finished product will look or how buffet setup, live stations is operate.
19. To be able to convert formulas to ensure proper yields.
20. To know when products are incorrect and fix them or use another.
21. To respect and do teamwork.
22. To plan and organize your and the work of others.
23. To work unsupervised.
24. To change activity frequently and cope with interruptions.
25. Accept full responsibility for managing any activity in the absence of the Demi Chef de Partie in a fast paced high quality operation.
26. To be certified in Food Service Sanitation as available and to implement protocols.
27. To work closely with all chefs in relation to the food.
Standard Duties:
1) To provide a friendly and professional service that always exceeds guest’s expectation.
2) Assist in phone coverage with other departments.
3) Assist the department to upkeep relevant notice boards.
4) Prepare related paperwork for new hires.
5) Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6) To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
7) To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
8) To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9) To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
10) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12) To comply with local legislation as required.
13) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
14) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
16) To conduct and attend training sessions as outlined.
17) Perform other tasks or projects as assigned by the Executive Pastry Chef or Sous Chef.
18) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
What you bring:
• A minimum of at least 1+ years of experience in the similar role in a luxury brand
• Proficient in English (speaking, reading, writing)
• Excellent interpersonal, verbal, and written communication skills
What we offer:
• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals
• and so much more!