Pastry 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:

A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Job Title:
Pastry Sous Chef

Job Summary
The Pastry Sous Chef is the second-in-command of the resort’s pastry and bakery operations, supporting the Executive Pastry Chef in leading a talented team to deliver exceptional desserts, breads, viennoiseries, and confections across all outlets and banquet functions. This role requires strong technical mastery of pastry arts, excellent organizational and leadership skills, and the creativity to contribute to innovative menu development. The Pastry Sous Chef ensures consistent product quality, adherence to hygiene standards, and smooth daily production across multiple service points, including à la carte restaurants, banqueting, in-villa dining, and special events.

Principal Responsibilities & Essential Functions

Operational Leadership – 30%
Supervises daily production and service in all pastry and bakery areas, coordinating workflow, station setup, and timely execution.

Pastry & Bakery Production – 20%
Prepares and directs the preparation of plated desserts, buffets, amenities, breads, and baked goods to the highest standards of quality and presentation.

Team Development & Training – 15%
Leads and mentors a diverse team of chefs, demi chefs, and commis, fostering a culture of continuous learning, creativity, and discipline.

Menu Development & Innovation – 10%
Collaborates with the Executive Pastry Chef to design seasonal menus, festive offerings, and signature creations for all outlets and banqueting.

Quality Control & Standards – 10%
Conducts daily checks on product freshness, taste, portioning, and consistency in line with resort standards.

Inventory & Cost Management – 10%
Assists in purchasing, inventory management, yield control, and maintaining food costs within target.

Hygiene & Safety Compliance – 5%
Ensures all HACCP procedures, sanitation practices, and food safety protocols are strictly enforced in all pastry areas.

Supportive Functions

• Represents the pastry kitchen in resort events, culinary activations, and VIP functions.
• Participates in cross-training, succession planning, and team development across the culinary division.
• Supports scheduling, forecasting, and administrative tasks as required.
• Promotes sustainability practices and waste reduction within the pastry operation.

Physical Requirements

• Ability to stand for extended periods in a fast-paced environment.
• Capacity to lift up to 25 kg and perform repetitive movements (mixing, piping, shaping).

Other Duties

• Participates in special projects, seasonal displays, and promotional activities.
• Performs additional duties as assigned by the Executive Pastry Chef or Executive Chef.

Safety Requirements

• Leads by example in safe equipment handling, allergen control, and sanitation practices.
• Ensures all pastry and bakery work areas remain clean, organized, and hazard-free.

Required Knowledge, Skills, and Abilities

• Mastery of classic and modern pastry techniques, including chocolate work, sugar artistry, viennoiserie, and plated desserts.
• Strong organizational and leadership skills in multi-outlet pastry production.
• Creative flair for developing innovative menus and seasonal displays.
• Ability to supervise, train, and inspire a diverse team.
• In-depth knowledge of food safety regulations and HACCP standards.
• Proficiency with inventory systems and basic Microsoft Office applications.

Qualification Standards

Education

• Culinary diploma or accredited pastry certification (required).
• Advanced training in pastry arts or chocolatier courses (preferred).

Experience

• Minimum 6–8 years’ pastry experience, including at least 2–3 years in a senior or sous chef role in luxury hotels, resorts, or high-end patisseries.

Licenses or Certificates

• Food Safety & Handling Certification (required).
• HACCP Certification (preferred).
• First Aid and Fire Safety Certification (preferred).

Grooming & Uniform
All employees are expected to maintain impeccable personal hygiene and a polished professional appearance. Uniform and grooming standards will be communicated during onboarding.

Working Hours & Days Off
This role requires a minimum of 45 working hours per week, with two days off. Flexibility is essential to support production schedules, events, and high-volume periods.

NOTICE:
As part of our luxury hospitality commitment, pastry production supports breakfast, lunch, dinner, banquets, and special events across all outlets, including weekends and holidays. A professional, collaborative, and guest-focused presence is required at all times.

What We Offer:

• Competitive salary, service charge, and a comprehensive benefits package
• Extensive training and career development opportunities
• Complimentary accommodation at sister properties worldwide
• Complimentary dry cleaning for uniforms

• • Complimentary staff meals