Pastry Sous Chef

Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Three to five years experience in multiple culinary/food & beverage management level specializing in pastry design and creation.

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Cleaning for Employee Uniforms
Employee Discount for stays at any Four Seasons worldwide
Complimentary Employee Transportation from/to Danang Center
Complimentary Employee Meals

Cập nhật gần nhất lúc: 2026-03-31 11:10:02