Chef de Partie – Baker

• Prepares, mixes, ferments, and bakes breads and dough-based items (artisan loaves, rolls, buns, flatbreads) according to recipes and standards
• Produces laminated doughs and pastries such as croissants, danishes, brioche, and puff pastry items with precision and consistency
• Organizes ingredients, equipment, and production schedules to ensure smooth bakery operations
• Ensures all bakery products meet taste, texture, freshness, and presentation standards before service
• Guides and mentors Commis Bakers
• oversees workflow, cleanliness, and task allocation
• Receives, checks, labels, and stores baking ingredients and products
• ensures proper FIFO rotation
• Assists with inventory, recipe costing, waste control, and production planning as assigned
• Assists with production for buffets, breakfast, afternoon tea, amenities, banquets, and special bakery displays
• Supports other pastry kitchen sections when required
• Participates in daily briefings, ordering, and cleaning routines
• Helps develop new bakery items and seasonal offerings
• Prepares specialty breads or baked goods for staff meals or events
• May assist in resort events or off‑site functions
• Performs additional tasks as directed by the Bakery Sous Chef, Pastry Chef, or Executive Chef
• Immediately reports any injuries, equipment malfunction, or unsafe situations

• Formal bakery, pastry, or culinary certification preferred
• Minimum 2–3 years of professional bakery experience
• Previous experience in a luxury hotel or artisanal bakery is an advantage
• Valid Food Handler’s Certificate (required)
• Strong knowledge of bakery fundamentals: dough fermentation, baking techniques, lamination, shaping, proofing, and finishing
• Ability to supervise and mentor junior staff
• Excellent organizational skills and the ability to manage multiple production tasks
• Strong attention to detail in recipes, ingredient scaling, and product presentation
• Ability to work in a fast‑paced, high-volume bakery operation
• Good communication skills and a collaborative mindset
• Understanding of allergen handling, hygiene practices, and HACCP standards
• Able to stand for extended periods, up to 8 hours or more
• Capable of lifting and moving items up to 20 kg
• Works in hot and cold environments (baking ovens, proofers, chillers, freezers)
• Requires frequent bending, kneading, rolling, lifting, and repetitive hand motions
• Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings, and overtime based on business needs
• Follows Four Seasons hygiene and food safety standards at all times
• Operates bakery equipment (mixers, proofers, ovens, dough sheeters) safely and correctly
• Wears full kitchen uniform and PPE as required
• All mandatory Workday trainings must be completed within three months of hire
• Employees must notify their Manager at least one hour before the shift in case of absence
• Original medical certificate required for sick leave when applicable
• Hotel equipment cannot be taken outside the premises
• items must be stored in lockers
• Use of personal mobile phones is restricted in kitchen and guest areas
• emergency use requires supervisor approval
• Eating or drinking in kitchen preparation areas or chillers is strictly prohibited
• All employees must maintain a clean, neat, and professional appearance

Previous experience in a luxury hotel or artisanal bakery is an advantage