The Executive Pastry Chef is responsible for the designing, executing, and operating the dessert offering of all outlets, providing final authorization for development of and changes to menu items
Job Summary
The Executive Pastry Chef is responsible for the designing, executing, and operating the dessert offering of all outlets, providing final authorization for development of and changes to menu items.
This role involves creating the best team and structure for kitchen operations, selecting products and vendors, and setting expense lines for kitchen products.
Key functions include managing and supervising pastry operations in accordance with FS core and culture standards, selecting, training, evaluating, leading, motivating, coaching, and disciplining employees.
Matching Summary
The Executive Pastry Chef is responsible for the designing, executing, and operating the dessert offering of all outlets, providing final authorization for development of and changes to menu items.
Skills & Requirements
Must-have
Executive Pastry Chef
Kitchen Operations Management
Menu Development and Execution
Cost Control and Budgeting
Team Leadership and Training
Sanitation and Food Safety Standards
Nice-to-have
Guest Experience Focus
Creative Menu Planning
Industry Trend Awareness
Positive and Uplifting Team Approach
Key Requirements
Five to seven years of experience in culinary/food & beverage department head positions
College degree in hotel/restaurant management or culinary arts, or equivalent experience
Working knowledge of Four Seasons cultural and core standards
Solid knowledge of F&B Operations, cost control, labor control, and accounting
Proven ability to manage multiple priorities with lean resources
Reading, writing and oral proficiency in English language