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.

• Minimum 5 years of experience in fine dining with at least 2 years in a sous chef or head chef role
• Adhere to and follow all pastry standards and guidelines
• Ensure best practices and continuously seek to improve existing pastry procedures, techniques, and recipes, and communicate suggestions to senior leadership
• Oversee daily pastry and bakery production, ensuring timely preparation and presentation of items
• Skilled in integrating Japanese ingredients into desserts
• Maintain correct mise en place for service periods and ensure all ingredients and tools are stocked and prepared
• Lead and mentor the pastry team, ensuring consistency, quality control, and kitchen discipline
• Coordinate with the Head Chef to develop seasonal dessert menus and special items
• Monitor food costs, minimize wastage, and ensure efficiency in pastry operations
• Maintain all hygiene and safety standards in line with HACCP requirements
• Conduct regular training and development for junior pastry staff
• Maintain cleanliness and organization of pastry workstations, and uphold personal grooming standards
• Actively support overall food and beverage service requirements when needed