Pastry Chef de Partie — Lead & Train in Luxury Kitchen

Four Seasons Hotels Ltd; Surfside (FL); Sur place; USD 52 000 - 78 000; Plein temps

Avantages offerts par ce poste

Training & development

Complimentary accommodation at otherFS

Complimentary dry cleaning for staff

Complimentary employee meals

Complimentary parking

Résumé du poste

Four Seasons Hotel at The Surf Club in Surfside, FL is seeking a Pastry Chef de Partie to lead the pastry team in breakfast, lunch, and dinner preparations, ensuring quality and safety standards. You will supervise kitchen staff, manage mise en place, and coordinate with management to meet production requirements.

The role requires at least two years in pastry or culinary kitchens, with advanced culinary knowledge and prior supervisory experience preferred.

Qualifications

• High school diploma, culinary school certificate, or equivalent.
• Minimum of two years of pastry, culinary, or related professional kitchen experience.
• Advanced culinary knowledge required.
• Previous supervisory or leadership experience preferred.

Responsabilités

• Participates in the preparation of food items according to guest orders and per recipe cards, ensuring consistent quality and proper mise en place.
• Start food items prepared ahead of time and manage portions to avoid waste.
• Train, motivate, and supervise kitchen staff to meet cultural and operational standards.
• Operate, maintain, and clean kitchen equipment such as fryers, ovens, steamers, and mixers.
• Rotate perishables, check pars, and note shortages; manage storage and correct food cost issues.
• Comply with Four Seasons’ work rules and standards of conduct; work harmoniously with colleagues.

Connaissances

Advanced culinary knowledge

Kitchen experience

Supervisory experience

Formation

High school diploma / culinary training

Description du poste

Four Seasons Hotel at The Surf Club in Surfside, FL is seeking a Pastry Chef de Partie to lead the pastry team in breakfast, lunch, and dinner preparations, ensuring quality and safety standards. You will supervise kitchen staff, manage mise en place, and coordinate with management to meet production requirements.

The role requires at least two years in pastry or culinary kitchens, with advanced culinary knowledge and prior supervisory experience preferred.