Pastry Chef de Partie
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Key skills for this role
About the Role
Four Seasons Hotel Tokyo at Marunouchi seeks a Pastry Chef de Partie to supervise and prepare breakfast, lunch, and dinner items. The role requires strong culinary skills, team supervision, and adherence to quality standards.
Key Skills for This Role
Responsibilities
- Supervise and oversee preparation of breakfast, lunch, and dinner food items per guest orders or as assigned
- Participate in preparation of food items according to guest orders of consistent quality following recipe cards
- Complete mis en place and set up station for breakfast, lunch, and/or dinner service
- Start food items prepared ahead of time, ensuring not to prepare beyond estimated needs
- Operate, maintain and properly clean kitchen equipment
- Date all food containers and rotate as per policies, ensuring perishables are kept at proper temperatures
- Check pars for shift use, determine necessary preparation, freezer pull and line set up
- Return all food items not used to designated storage areas, covering/dating all perishables
- Control food waste, loss and usage per policies
- Assist in prep work of vegetables and condiments as required for the next shift
- Maintain harmonious and professional relationship with co workers, supervisors and all departments
- Train, motivate, recommend discipline, and supervise the work of kitchen employees
Requirements
- Excellent written and verbal communication skills
- Strong interpersonal and relationship building skills
- Ability to multi task
- Flexible schedule to accomplish all major responsibilities
- Clear understanding of internal controls
- Familiarity with hotel quality standards and service standards
- Strong commitment to service
- Legal work authorization for Japan
Full Job Posting
About the Role
- Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by Kitchen management.
- Maintain a safe, sanitary work environment while meeting production requirements and quality standards.
People Functions
- Maintain a harmonious and professional relationship with co workers, supervisors and all departments.
- Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct.
- Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring all cultural and core standards are met.
- Assist in other areas of the department as needed.
Product Functions
- Participates in the preparation of food items according to guest orders of consistent quality following recipe cards.
- Complete mis en place and set up station for breakfast, lunch, and/or dinner service.
- Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.
- Operate, maintain and properly clean kitchen equipment.
- Date all food containers and rotate as per policies, keeping perishables at proper temperatures.
- Check pars for shift use, determine necessary preparation, freezer pull and line set up.
- Return all food items not used to designated storage areas, covering/dating all perishables.
- Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
- Perform any additional duties as assigned by the Sous Chef/Assistant Pastry Chef/Junior Sous Chef.
Profit Functions
- Ensure hotel physical product and asset is well maintained.
- Ensure the usage of hotel resources is effective and mindful.
What You Bring
- Excellent written and verbal communication skills to prepare and deliver reports.
- Apply an ethical approach to the outcome of situations.
- Plan and monitor duties to ensure effective and efficient use of all available resources.
- Strong interpersonal and relationship building skills to work with peers, superiors and clients.
- Demonstrate the ability to multi task.
- Work in a safe, prudent and organized manner.
- Require a flexible schedule in order to accomplish all major responsibilities and tasks.
- Clear understanding of the purpose and reasons for internal controls.
- Understand and be familiar with hotel quality standards and service standards.
- Strong commitment to service.
- Assist in prep work of vegetables and condiments as required for the next shift.
What We Offer
- Competitive Salary, wages, and a comprehensive benefits package.
- Excellent Training and Development opportunities.
- Complimentary Accommodation at other Four Seasons Hotels and Resort.
- 50% F&B outlet discount for other Four Seasons Hotel in Japan.
- Complimentary Employee Meals.
- Social insurance.
- Define contribution benefit.
- Yearly health checks up.
Schedule & Hours
- 40 working hours per week.
- 10 days off every month except February (9 days).
- Successful candidates must possess legal work authorization for Japan.
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