Pastry Cook III

About the role

The Pastry Cook III assists in daily preparation of desserts, pastries, and bakery items, following standardized recipes and Four Seasons' high standards of quality, presentation, and hygiene. This entry‑level role supports technical development in pastry within a demanding, professional environment.

Key responsibilities

• Prepare basic mise en place for doughs, creams, batters, fillings and toppings.
• Weigh, measure and organize ingredients according to technical sheets.
• Support the production of simple bakery products and desserts under supervision.
• Maintain presentation and portion standards for each item.
• Assist with basic buffet and breakfast station setups.
• Clean and disinfect workstations, equipment and utensils continuously.
• Apply proper storage, labeling and FIFO rotation.
• Report any issues with ingredients, equipment or supplies to the responsible chef.

Required profile

• Valid food handling certificate.
• 0‑1 year experience in professional pastry, bakery or hotel kitchens.
• Basic knowledge of pastry, bakery and confectionery techniques.
• Strong hygiene, food safety and personal organization habits.
• Ability to follow recipes precisely and work under direct supervision.
• Willingness to work rotating shifts, weekends and holidays.

Required skills

• Food handling certification.
• Basic pastry and bakery techniques.
• Accurate measuring and weighing of ingredients.
• FIFO inventory management.