Pastry Chef

Roles and responsibilities

The Pastry & Bakery Commis II assists the Chefs in the day-to-day operation of Pastry & Bakery kitchen and helps maintain a high standard & quality of food preparation.

Main Duties/Description

What you will do

• Prepares pastries/bakery items according to standard procedures, recipe cards, photographs and given instructions.
• Assists Chef de Partie/Demi chef de Partie/Commis I in establishing standard recipes and ensure the compliance with them.
• Participates in product development and in controlling the smooth operation of the kitchen.
• Have a good knowledge of cuisines and food service sanitation to carry out the duties and responsibilities for the position in an efficient and productive manner.
• To have full knowledge of Four Seasons Food Standards.
• Demonstrates and maintains a professional behavior and positive attitude at all times.
• Perform other tasks or projects as assigned by the Executive Pastry Chef, Sous Chef and Executive Chef.
  

What You Bring

• A minimum of at least 1 year of experience in the similar role in a luxury brand
• An outgoing personality and a can-do approach to an assigned task
• High level of understanding and knowledge of food and/or wine
• Proficient in English (speaking, reading, writing)
• Excellent interpersonal, verbal, and written communication skills

Desired candidate profile

1. Food Preparation

• Assisting in the preparation of ingredients, including washing, peeling, chopping, and portioning items.
• Preparing basic sauces, stocks, and dressings under the guidance of senior chefs.
• Organizing ingredients and ensuring they are ready for use during service.

2. Basic Cooking Techniques

• Assisting in cooking and plating dishes following recipes and the chef's instructions.
• Cooking simple dishes such as soups, salads, appetizers, and sides.
• Working with various cooking equipment, such as stoves, grills, fryers, and ovens, in a safe and efficient manner.

3. Knife Skills and Kitchen Tools Knowledge

• Demonstrating proficiency in basic knife skills, such as chopping, slicing, and dicing, ensuring consistency and quality in food preparation.
• Understanding how to properly use and maintain kitchen tools and equipment, ensuring safety and cleanliness.

4. Sanitation and Cleanliness

• Following strict hygiene and food safety protocols, including cleaning and sanitizing workstations and kitchen tools.
• Ensuring that all food preparation and storage areas are organized, clean, and compliant with health regulations.
• Properly storing food to prevent contamination and spoilage.

5. Inventory Management

• Assisting in the monitoring and organizing of ingredients and kitchen supplies.
• Ensuring that ingredients are used efficiently and minimizing waste by following recipes and portion control.

6. Working in a Team

• Collaborating with senior chefs and other kitchen staff to ensure the smooth operation of kitchen activities.
• Communicating effectively with the team to coordinate food preparation and service.
• Being flexible to help in various kitchen stations, depending on the restaurant's needs.

7. Understanding Menu and Recipes

• Learning and understanding the menu, including ingredients, cooking methods, and presentation standards.
• Ensuring dishes are prepared according to recipe specifications and meet the restaurant's quality standards.
• Assisting in creating daily specials or adapting dishes based on availability of ingredients.

8. Time Management and Multitasking

• Managing time effectively to assist with food preparation and ensure that dishes are completed within the designated time frame.
• Handling multiple tasks simultaneously, such as preparing several components of a dish or plating multiple dishes during a busy service.

9. Adaptability and Learning

• Being open to learning new cooking techniques, kitchen procedures, and improving culinary skills.
• Adapting to the fast-paced and often changing environment of the kitchen, especially during peak hours.

10. Attention to Detail

• Ensuring food is prepared to the highest standards in terms of taste, presentation, and portion size.
• Keeping an eye on the timing of food preparation to ensure that dishes are cooked and served at their optimal quality.

11. Communication Skills

• Communicating clearly with other kitchen staff, such as chefs and sous chefs, to ensure that all tasks are understood and completed correctly.
• Asking questions or seeking clarification if needed to ensure quality and efficiency in food preparation.

12. Health and Safety Awareness

• Following safety procedures when handling knives, hot equipment, and other kitchen tools.
• Understanding and complying with food safety standards, such as proper food storage, temperature control, and sanitation.