Pastry Chef

Roles and Responsibilities

The Pastry & Bakery Commis II assists the Chefs in the day-to-day operation of the 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 ensures compliance with them.
• Participates in product development and in controlling the smooth operation of the kitchen.
• Has a good knowledge of cuisines and food service sanitation to carry out the duties and responsibilities for the position efficiently and productively.
• Maintains full knowledge of Four Seasons Food Standards.
• Demonstrates and maintains professional behavior and a positive attitude at all times.
• Performs 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 a similar role in a luxury brand.
• An outgoing personality and a can-do approach to assigned tasks.
• 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 the 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.