Pastry Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Pastry Sous Chef supports the pastry operation by preparing high-quality breads, desserts, cakes and plated pastries while helping supervise daily kitchen production. Candidates are expected to have professional pastry experience, ideally in a luxury hotel, resort or fine-dining environment, with strong knowledge of baking techniques, food safety and hygiene standards. The role requires creativity, organization, attention to detail and the ability to manage service during busy periods. Responsibilities may include guiding pastry colleagues, checking ingredients and presentation, controlling waste, supporting menu development and maintaining consistent Four Seasons standards. A culinary qualification and good communication skills are advantageous. Japanese or English ability may be helpful, and candidates should be comfortable working flexible shifts, weekends and holidays.

About the employer

Four Seasons Hotels and Resorts is a globally recognized luxury hospitality company operating hotels, resorts and private residences in leading destinations worldwide. The brand is known for highly personalized service, elegant properties and strong attention to guest comfort and detail. Four Seasons Hotel Osaka brings this service culture to Japan’s vibrant Kansai region, combining international luxury with local design, cuisine and traditions. Employees typically work in a professional, multicultural environment with opportunities for training, career development and exposure to high-end hospitality operations. The company places emphasis on teamwork, genuine care, quality standards and creating memorable experiences for guests. Benefits and employment conditions vary by property and position, but may include meals, staff accommodation or allowances, insurance, holidays and employee rates at Four Seasons properties.