Four Seasons

Luxury hotel management with branded residences

Assistant Executive Pastry Chef - Non-Management

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeTunis, TunisiaNo salary listedIn-person

About the Job

Requirements

A college degree, preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience, is required.
Three to five years of previous experience in multiple culinary or food and beverage department head positions specializing in pastry design and creation.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures; this knowledge is generally learned on the job.
Ability to operate computer equipment and other food and beverage computer systems.
Ability to operate and use culinary production equipment and tools.
Reading, writing, and oral proficiency in English.

Responsibilities

Plan, organize, control, and direct the work of employees responsible for preparing sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, and show pieces while ensuring superior quality and consistency.
Coordinate the selection, training, development, and evaluation of employees and managers in the kitchens’ bake/pastry shop through effective management and leadership to ensure established cultural and core standards are met.
Assist in planning and developing recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure compliance with H.A.C.C.P. standards set forth by Four Seasons and local, state, and federal regulations, as well as the cleanliness and organization of the kitchen.
Maintain control systems to assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications, and foster awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met, and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact.
Work harmoniously and professionally with co-workers and supervisors.
Prepare food items.
Assist with the set-up and cleaning of operational areas.
Assist the Pastry Chef with performance evaluations of all line staff.

About Four Seasons:

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.

About the location:

Beachfront relaxation on north Africa’s Mediterranean coast. In the heart of Tunisia’s vibrant and exotic capital city, our modern Mediterranean oasis offers a calm, laid-back beachfront escape alongside this bustling business hub. Relax at our Spa and pools, stay connected with state-of-the-art business services, or take a step back in time – more than 3,000 years of ancient civilization are at your fingertips.

About the role
plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes breads, chocolates and show pieces while ensuring superior quality and consistency.

What you will do

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchens’ bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met.
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that H.A.C.C.P. standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact.
Work harmoniously and professionally with co-workers and supervisors.
Prepare food items.
Assist with set-up and cleaning of operational areas.
Assist the Pastry Chef with the performance evaluations of all line staff.

What you bring

Education:

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

Experience:

Three to five years previous experience in multiple culinary/food & beverage department head positions specializing in pastry design and creation.

Skills and Abilities:

A working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Reading, writing and oral proficiency in the English language.

What we offer:

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
Complimentary Employee Meals

Schedule & Hours:

Full time and hours expected to be worked (early mornings, days, evenings, overnights, or weekends.

About the Company

Four Seasons

Luxury hotel management with branded residences

Four Seasons manages a global network of luxury hotels, resorts, and branded residences under the Four Seasons name, typically without owning the real estate. It earns mainly through management fees tied to hotel revenue and operating profit, plus licensing and fractional ownership fees. Its differentiator is a strict focus on quality, service, culture, and brand, with offerings like branded residences and Four Seasons Residence Clubs that blend hotel services with ownership. Its goal is to maintain leadership in luxury hospitality by delivering exceptional guest experiences, expanding premium properties globally, and offering distinctive ownership that ties guests to the Four Seasons lifestyle.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Toronto, Canada
Founded: 1993

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