Demi Chef de Partie - Pastry

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

A Demi Chef de Partie – Pastry is responsible for assisting in the preparation and presentation of high-quality pastry and dessert items, ensuring consistency with established recipes and standards. The role supports the Assistant Pastry Chef in daily operations, maintains cleanliness and food safety practices, and contributes to delivering an exceptional dining experience.

• →Prepare and present pastry and dessert items according to recipes and standards.
• →Assist in daily mise en place and ensure all ingredients are prepared and stored correctly.
• →Maintain consistency in taste, texture, and presentation of all pastry products.
• →Ensure cleanliness and organization of the pastry kitchen at all times.
• →Follow food safety, hygiene, and HACCP standards strictly.
• →Monitor stock levels and inform supervisors of shortages or wastage.
• →Support senior chefs in menu development and new pastry creations.
• →Assist in training and guiding junior kitchen staff when required.
• →Ensure proper use and maintenance of kitchen equipment.
   

• High school education, cooking school or culinary institute education or equivalent experience.
• Minimum 2 years culinary or related work experience.
• Strong knowledge of food preparation techniques and food safety standards.
• Good communication and teamwork skills. Proficiency in English.
• Ability to work in a fast-paced and demanding environment.
• Willingness to learn and develop new skills under the guidance of senior chefs.
• Experience in Thai and Malaysian cuisines.

•  6 days per week over 48 working hours.