Pastry Chef de Partie

• Prepare a variety of pastry items, ensuring guests consistently receive the highest standard of quality and service excellence
• Follow established production, portion, and presentation standards, aligning output with forecasted needs to minimize waste
• Maintain a safe, clean, and sanitary working environment at all times
• Support initiatives to control food waste and contribute to effective food cost management
• Assist the Pastry Leadership team in guiding, developing, and mentoring team members
• Operate, maintain, and ensure the proper cleaning of all kitchen equipment, including ovens, mixers, food processors, slicers, and other pastry tools
• Adhere to food safety procedures by properly labeling, dating, and rotating stock, ensuring correct storage temperatures and efficient inventory management
• Monitor stock levels, identify shortages, and support line set-up and preparation for service
• Attend daily briefings and relevant operational meetings as required
• Assist with preparation for subsequent shifts, including the setup and cleaning of work areas
• Provide support in other kitchen sections as needed, demonstrating flexibility and teamwork

• A minimum of two years of culinary or related work experience within a luxury environment
• Strong multitasking skills, with the ability to operate, maintain, and properly clean a wide range of kitchen equipment, including ovens, mixers, food processors, slicers, steamers, and other culinary tools
• Proficiency in spoken and written Italian
• knowledge of English is considered an advantage
• A creative flair and bring your personal touch and energy to all our food and beverage experiences
• Ability to provide guidance to others

knowledge of English is considered an advantage

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Employee Meals
• Staff Accommodation upon availability