Assistant Executive Pastry Chef (Non-Management)

About the role

The Assistant Executive Pastry Chef supports the Pastry Chef in planning, preparing and presenting a wide range of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.

Key responsibilities

• Coordinate selection, training, development and evaluation of kitchen staff in the bake/pastry shop.
• Assist in recipe planning and ensure consistent preparation and presentation of all food items.
• Control labor and operating expenses through scheduling, budgeting, purchasing and inventory control.
• Maintain HACCP standards, local regulations and kitchen cleanliness and organization.
• Monitor food shipments for quality and portion consistency.
• Communicate operational needs with employees and managers and attend regular coordination meetings.
• Prepare food items, set up and clean operational areas, and assist with performance evaluations.

Required profile

• College degree in hotel/restaurant management, culinary arts or equivalent experience.
• Three to five years of experience in pastry design and creation, including senior kitchen roles.
• Proficiency in English (reading, writing, speaking).

Required skills

• Working knowledge of HACCP standards and food safety regulations.
• Ability to operate culinary production equipment and tools.
• Ability to use computer equipment and food & beverage computer systems.

What we offer

• Competitive salary and comprehensive benefits package.
• Excellent training and development opportunities.
• Employee discount for stays at any Four Seasons worldwide.
• Complimentary dry cleaning for employee uniforms.
• Complimentary employee meals.