Pastry Sous-Chef

About the role

Four Seasons Hotel des Bergues Geneva is looking for a Pastry Sous-Chef to lead and supervise its pastry team (part chefs, demi-chefs, commis and trainees) and deliver a high-quality service to guests in line with Four Seasons standards. The role works closely with the head of service and the hotel departments, and covers both operations and administration.

Key responsibilities

• Manage and supervise the pastry team in the head chef's absence, including scheduling, leave and overtime hours
• Produce desserts and manage the kitchen workflow, including special guest requests and banquet orders (reading BEOs)
• Handle client complaints and special requests, and ensure a professional, courteous service
• Supervise production, check quality against the menu cards, plating and finishing, and explain them to the team
• Keep the workspace clean, maintain HACCP standards and control orders and stock levels
• Know the technical sheets and software used in the department (Mirus, Teams, Birchstreet) and take part in service meetings
• Train and evaluate team members, propose training actions and contribute to the creation of the menu
• Provide room-service amenity service and special-event proposals (Christmas, Easter, Valentine's Day)

Required profile

• Professional or hospitality training and experience in high-end pastry and team leadership in luxury hotels
• Excellent knowledge of pastry products
• French and English desirable
• Ability to stand still all day, work in a climate-controlled lab and lift loads alone or with others
• Only Swiss nationals, holders of a Swiss residence permit or EU citizens will be considered