Executive Pastry Chef at Four Seasons Hotels Limited - Turkey

Tokyo, , Japan -

Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning

Industry

Hospitality

Description

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: Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia's 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired. People Functions Maintain harmonious and professional relationship with all departments and Home Office. Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Plan, organize, lead and control different projects and activities within the Kitchen team. Identify coaching moments and ensure that those moments become opportunities of learning and development for the Kitchen team. Establish a rapport with the Kitchen team and other divisions within the hotel. Have a global working perspective and excellent communication skills – written and verbal Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed. Have the ability to supervise the day-to-day duties of the Kitchen team and assist as necessary. Hold monthly department meetings with Kitchen to ensure communication and address any issues that are affecting the team. Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale. Particular emphasis should be given to those individuals qualifying for future advancement. Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities. Meet with the Executive Chef/Executive Sous Chef on a regular basis to communicate all Kitchen activities and results of the kitchen meeting or any other related issues. Actively network within the community to attract potential candidates for recruitment purposes. Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with Kitchen as required. Conduct self in a professional manner at all times. Assist in other areas of the department as needed. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met 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. Product Functions 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. 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. Continuously strive for improvement of processes and efficiency. Perform any additional duties as assigned by the Executive Chef/Executive Sous Chef. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Profit Functions 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. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. 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.

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Responsibilities

Lead and manage the pastry kitchen team, overseeing food production, recipe development, and quality consistency. Responsible for staff training, budgeting, labor control, and ensuring strict adherence to sanitation and safety regulations.