Chef(fe) de partie pâtisserie hôtel / hotel pastry

Overview

Chef(fe) de partie pâtisserie hôtel / hotel pastry at Four Seasons Hotels and Resorts – Montreal

About Four Seasons Montreal

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.

Located in the heart of Montreal’s Golden Square Mile, Four Seasons Hotel Montreal offers more than just a stay—we deliver a luxurious lifestyle experience. From world-class dining at Marcus Restaurant to the Guerlain Spa, and exclusive access to Holt Renfrew Ogilvy, we are a vibrant hub of elegance, hospitality, and culture.

About the Role

As a Chef(fe) de partie pâtisserie , you will oversee the preparation of desserts, pastries, and other sweet creations for various service outlets (banquets, room service, and spa) in accordance with Four Seasons high-quality standards. You will contribute to maintaining a creative, safe, and hygienic working environment.

What You Will Do

• Participate in the production of desserts, entremets, viennoiseries, and other amenities according to orders and technical sheets.
• Manage the pastry station setup for the dispatch of amenities and various banquets.
• Ensure the freshness and quality of products by adjusting production based on forecasted needs.
• Supervise, train, and motivate pastry team members; ensure compliance with culinary and food safety standards.
• Use, maintain, and clean pastry equipment (mixers, dough sheeters, ovens, tempering machines, silicone molds, etc.).
• Ensure compliance with preservation rules : labeling, dating, and temperature control for sensitive products.
• Monitor quantities, anticipate needs, report shortages, and participate in ordering.
• Contribute to cost control by managing waste, losses, and use of raw materials.
• Collaborate with other culinary departments and colleagues.
• Participate in recipe creation, menu development, and promotion of local and seasonal products.
• Perform any other related duties as requested by management.

What You Bring

What We Offer

The list of responsibilities above is not exhaustive and may evolve based on hotel needs and operational demands.

Four Seasons is an equal opportunity employer committed to diversity and inclusion. The masculine form is used only for ease of reading.

Note : This refined description excludes extraneous boilerplate and duplicate content while preserving the core responsibilities and qualifications of the role.

#J-18808-Ljbffr