About the Role We are seeking a skilled Pastry Production Manager to oversee the pastry department. The ideal candidate will have experience in managing inventories and supplies, as well as handling mise en place for multiple outlets. Responsibilities 1. Inventory Management: Control operational supplies, minimizing waste and deterioration. 2. Stock Coordination: Coordinate daily stock of operational supplies and submit orders to the supervisor. 3. Sanitation and Quality: Ensure supplies are in optimal condition for consumption and service. 4. Mise en Place: Perform mise en place and production in the pastry area. 5. Preparation: Prepare mise en place in advance with required quality before service. 6. Organization: Maintain organized mise en place to support full operation. 7. Quality Control: Ensure consistency in food and beverage preparations according to high standards. Requirements 1. Culinary Training: Technical culinary training or equivalent with 3 years of cooking experience. 2. Pasty Chef Experience: 2 years of experience as a pastry chef. 3. Supervisory Experience: Desirable 1 year of supervisory experience in pastry. 4. Event Support: At least 1 year supporting pastry and baking events. 5. Tech Skills: Knowledge of medium-volume mixture preparations. 6. Advanced Techniques: Advanced knowledge in techniques such as chocolate making, ice cream making, and pastry arts. What We Offer - Competitive Salary: A competitive salary package. - Training Opportunities: Excellent training and development opportunities. - Employee Benefits: Free accommodation at other Four Seasons hotels and resorts, free laundry service for uniforms, and free meals for employees.