Pastry Chef De Partie

BASIC PURPOSE: Supervise the preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS :

• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

KNOWLEDGE AND SKILLS :

Education: High school education, cooking school or culinary institute education or equivalent experience.

Experience: Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.