Four Seasons
hospitality
PastryCook
“Pastry Cook at Four Seasons. Skills: process management, cross-functional coordination, vendor/stakeholder management, resource planning, continuous improvement. prepares all bread and pastry items of consistent quality following recipe cards. production, portion, and presentation complete mise en place and set-up station for breakfast, lunch, and/or dinner service”
What You'll Achieve.
operational metrics; continuous improvement
Industry & Context.
Candidates must have valid work authorization for the U. S.
What They're Looking For.
Must Have
3-5 years culinary or related work experience, Excellent communication and organization skills, Works in a careful and meticulous nature, sense of urgency, interpersonal skills
Nice to Have
Experience with wedding cakes, banquets, or bread work is a plus
What You'll Do.
prepares all bread and pastry items of consistent quality following recipe cards
and presentation complete mise en place and set-up station for breakfast
and/or dinner service
produce and assist with the mise-en-place and cooking of all menu items ensuring the highest of standards are maintained for all outlets
ensure superior production of all sweet items
etc. for all outlets as well as banquets and amenities
establish standard recipes and ensure the compliance with them
assist in prep work as required for the next shift
How You'll Work.
Team & Collaboration
Collaborate with the Executive Pastry Chef to develop and produce innovative product for each hotel outlet; communicate regularly with the Pastry management team; Create and maintain a positive work environment conducive to learning and growth for all team members
Communication Scope
Excellent communication and organization skills
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