Junior Sous Chef

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:

Four Seasons Resort Bali at Jimbaran Bay is proud to provide our guests with the highest standards of luxury and personalized service. 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, 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. Four Seasons Resort Bali at Jimbaran Bay is located on the southern tip of the island of Bali on the northeast slopes of the Bukit peninsula. Luxuriously appointed private villas are built into a gently terraced hillside named Bukit Permai, which means "beautiful hill".

About the Job:  

The Junior Sous Chef – Pastry is a management role within the Pastry Department and reports directly to the Executive Pastry Chef. This position supports the oversight of the pastry team and assumes supervisory responsibility in the absence of the Senior Leader in Pastry.

This is a highly specialized role that requires exceptional Cake Artist expertise, strong leadership abilities, and meticulous attention to detail. The Junior Sous Chef collaborates closely with the Pastry Team and is involved in both production and service operations and responsible for producing pastry items for various resort outlets and ensuring the consistent quality and standards of all products prepared within the Pastry Department.

Who We Look For:   

We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic. Junior Sous Chef is responsible for plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency. 

 Preferred Qualifications & Skills:  

• Excellent communication and organization skills; reading, writing, and oral proficiency in the English language.  
• At least 3+ years of pastry experience in a reputable restaurant, hotel or bakery. 
• Management experience is required and culinary qualifications are essential. 
• Ability to read and scale recipes and follow detailed instructions. 
• Ability to work as a Cake Artist.
• Must be flexible with schedule – Able to work weekdays, weekends, holidays. 
• Able to demonstrate culinary techniques such as cutting, cooking principles, plate presentations and proper sanitation and safety practices. 
• Positive personality and good interpersonal skills for interfacing with members, guests, and staff. 

 Responsibilities: 

• Manage all day-to-day operations of the pastry and bakery section of the kitchen under the guidance of the Executive Pastry Chef. 
• Fostering the growth of the cook team and establishing an environment conducive to learning. 
• Ability to manage, plan, and oversee production and prep lists for the cook team. 
• Supervise all pastry staff including training and mentoring. 
• Supervise and coordinate all pastry and dessert preparation and presentation. 
• Prepare a wide variety of pastry items such as: plated desserts for multiple restaurant outlets, cakes (from petite gateaux to wedding cakes), cookies, breads, chocolates and confections etc. following traditional and modern recipes. 
• Contributing creatively to menu development/ recipe creation. 
• Maintaining correct pars on product/mise en place. 
• Ordering of product to ensure pastry needs for all outlets are met: dry goods, produce, dairy etc. 
• Execution of banquet events, ensuring quality and presentation as set forth by the Executive Pastry Chef. 
• Ability to move in a fast-paced environment while maintaining focus and the highest standards for quality. 
• Ordering to ensure proper stock levels of ingredients needed to operate the daily production and banquet demand. 
• Attend BEO meeting in the absence of the Senior Leader in Pastry. 
• Follow all sanitation principles and procedures. 
• Follow all hotel policies and procedures. 

What we offer: 
•    Competitive Salary, wages, and a comprehensive benefits package
•    Excellent Training and Development opportunities
•   Employee Discount for stays at any Four Seasons worldwide
•    Complimentary Dry Cleaning for Employee Uniforms
•    Complimentary Employee Meals

Learn more about Four Seasons Resort Bali at Jimbaran Bay on Social media: 

https://www.fourseasons.com/jimbaranbay 

Instagram: https://www.instagram.com/fsbali/ 

Twitter: https://twitter.com/fsbali 

Facebook: https://www.facebook.com/FourSeasonsResortsBali 

 

The vacancy applies for Indonesian National only. 

Only short-listed applicants will be notified.