Four Seasons
hospitality
PastryChefdePartie
“Pastry Chef de Partie at Four Seasons. Skills: pastry, bakery, food cost control, inventory management, production planning, waste reduction, food safety, sanitation, hygiene, communication, teamwork, organization. Prepare and execute pastry and bakery items with a focus on quality, consistency, and refined presentation. Support daily production, mise-en-place, and service across all outlets, including in-room dining and banqueting”
What You'll Achieve.
ensuring consistency, precision, and care across all service areas; upholding elevated standards of craftsmanship, presentation, and guest experience; support daily operations; support consistency and efficiency; ensure all items meet established standards prior to service; support operational needs and service excellence
Industry & Context.
flexible schedule, ability to work weekends and holidays
What They're Looking For.
Must Have
Minimum 4 years of pastry experience, including at least 1 year in a supervisory or demi CDP role, Experience in a hotel, fine dining, or high-volume professional pastry environment, technical pastry skills with a focus on consistency, detail, and presentation, Solid understanding of food safety, hygiene standards, and structured kitchen operations, communication, teamwork, and organizational abilities, Calm, reliable, and adaptable approach within a fast-paced, guest-focused environment, fluent in English, legal work authorization in the United States
Nice to Have
at least 1 year in a supervisory or demi CDP role
What You'll Do.
Prepare and execute pastry and bakery items with a focus on quality
and refined presentation
Support daily production
and service across all outlets
including in-room dining and banqueting
Maintain control of food costs
and waste reduction through disciplined kitchen practices
Ensure full compliance with food safety
and hygiene standards
maintaining a clean and organized workstation at all times
Attend daily briefings and operational meetings
maintaining clear and professional communication across pastry and service teams to ensure smooth
well-coordinated operations
Maintain accurate recipe documentation
and costing records to support consistency and efficiency
Conduct regular quality checks to ensure all items meet established standards prior to service
and development of junior team members
contributing to a positive and collaborative kitchen culture
Demonstrate flexibility by rotating across sections and shifts to support operational needs and service excellence
How You'll Work.
Team & Collaboration
maintaining clear and professional communication across pastry and service teams; contributing to a positive and collaborative kitchen culture
Communication Scope
clear and professional communication
Process & Methodology
production planning
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