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:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Purpose 

 

To assist the Pastry Chef with the supervision of the Pastry Department and be responsible for the creation and production of innovative and exquisite pastry dishes items using the finest ingredients for the various Food & Beverage outlets of the hotel 

 

Job Responsibilities 

 

General 

 

Is directly responsible for the day to day key processes in his/her area of work 

Where applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamwork 

Assumes training responsibilities when required; demonstrates a high degree of standards awareness 

Actively offers operational, employee and customer (internal and external) related feedback to management 

Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule 

Adheres to the hotel's code of conduct and grooming & hygiene standards 

Is seen as working hands-on, assists colleagues in crunch times; Walks the talk 

Actively participates in briefings and meetings; facilitates communication between employees and management 

Maintains a clean and orderly work area and promotes a safe working environment  

Performs other cognate duties as and when required. 

 

Departmental 

 

Prepares pastries hygienically, timely and economically as per standard recipes and procedures  

Ensures consistency in taste and temperature, presentation, portion control and general quality of all food served 

Assist his/her superiors in managing and supervising the pastry department  

Develops recipe cards and products, daily specials 

Works in all areas of pastry preparation as and when directed 

Assists in making food requisitions and daily market lists 

Receives raw products at loading dock and ensures quality, quantity and prices meet hotel's specification 

Ensures all mise en place and work station is complete and manning in place prior to operation 

Accommodates the food servers' requests regarding guest preferences 

 

Special Requirements 

 

Technical education in Hospitality Management and/or Culinary school. 

3-4 years of experience in the Pastry and Bakery department in a five star establishment 

Aware of latest trends in Pastry and Bakery.  

Requires reading, writing and oral proficiency in the English and/ French language. 

Computer literate 

Strong leadership, managerial and technical kitchen skills 

 

Compliance Policies 

 

Grooming Policy 

Confidentiality Agreement 

Policy Against Harassment 

Electronic Systems Policy 

Code of Business Conduct and Ethics 

Employee Handbook Acknowledgement Form