Pastry Chef de Partie

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.

Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by Kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. /安全で衛生的な労働環境を保ちながら、製造要件、品質基準に従い、ゲストのオーダーごと、またはキッチンマネジメントの指示により朝食、ランチ、ディナーの料理準備を指導、監督する。 

·        Excellent written and verbal communication skills to prepare and deliver reports /報告書を作成し、提出するための優れた文章力および口頭でのコミュニケーション能力 

·        Apply an ethical approach to the outcome of situations /事態の結果に対して、倫理的な方法を取る。 

·        Plan and monitor duties to ensure effective and efficient use of all available resources in order to make the greatest impact on the Hotel’s/Resort’s objectives /利用可能なリソースの効果・効率的利用を念頭に、職務を計画・モニターし、ホテルおよびリゾートの成果に最大限の貢献をする。 

·        Strong interpersonal and relationship-building skills to work with peers, superiors and clients. /同僚、上司、クライアントと協働するための高度な対人スキルおよび関係構築スキル。 

·        Demonstrate the ability to multi-task /マルチタスク能力の実践。 

·        Work in a safe, prudent and organized manner. /安全、慎重かつ秩序立てた業務遂行。 

·        Require a flexible schedule in order to accomplish all major responsibilities and tasks. /重要な職務、タスクの全てを達成するため、柔軟なスケジュールが必要とされる。 

·        Clear understanding of the purpose and reasons for internal controls /内部統制の目的および理由の明確な理解。 

·        Understand and be familiar with hotel quality standards and service standards. /ホテルクオリティスタンダードおよびサービススタンダードの理解および知識 

·        Strong commitment to service. /サービスへのコミットメント。 

·        Assist in prep work of vegetables and condiments as required for the next shift. /次のシフトで必要な野菜、調味料の下準備の補助。