Pastry Sous Chef

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 true home away from home. Four Seasons Resort at Sharm El Sheikh dedicates to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture personifies by its employees – people who share a single focus and encourage to offer phenomenal service.

About the role

The Sous Chef holds a management position within the Pastry kitchen department, reporting to the Executive Pastry Chef.

BASIC PURPOSE: Plan, organize, control, and direct the work of employees in the Pastry Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

What you will do

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Pastry Kitchen’s food production area 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 sanitation 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 that 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.https://careers.fourseasons.com/us/en/job/REQ10367492/Pastry-Sous-Chef