Role and Responsibilities

The ability to follow proper payroll and uniform procedures.

The ability to assist in producing all pastry for hotel operations under the guidance of the Executive Pastry Chef.

The ability to demonstrate a good sense of esthetics, decorating and producing product within the quality standard guidelines as established.

The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.

The ability to make the AM breakfast shifts produce and fill in there when necessary.

The ability to assist in production and maintenance of par stocks of dough, sponges, ice creams, etc. as determined by the Pastry Chef.

The ability to assist in the training of subordinates, particularly sensitive to their development and training process.

The ability to work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.

The ability to keep waste to a minimum.

The ability to maintain a cooperative working relationship with fellow employees.

The ability to respond properly in any hotel emergency or safety situation.

The ability to perform other tasks or projects as assigned by hotel management and staff.

The ability to execute the wedding cakes in the absence of the Pastry Chef.

The ability to lead, manage and supervise pastry cooks on a daily basis with input and assistance from Pastry Chef.

The ability to have a full working knowledge of kosher preparation, food and service.

The ability to maintain the high standards of the Pastry shop in the absence of the Pastry Chef.

The ability to have full knowledge of Four Seasons Food Standards.

The ability to communicate to staff regarding Banquet changes.

The ability to be certified in food service sanitation.

The ability to place food store (general and food).

The ability to establish standard recipes and ensure the compliance with them.

Education:

Reading, writing and oral proficiency in the English language.

Familiarity with use of various kitchen pieces of equipment.

Good leadership, training and organizational skills.

Ten years of food/pastry experience.

Knowledge of international breads, usage of starter, boulangerie, viennoiserie, international pastries, sugar work, cake decorating and show pieces