Executive Pastry Chef

1w1 week ago

Four Seasons Hotels and Resorts

Seoul, KR · Full-time

About this role

Four Seasons Hotel Seoul seeks an Executive Pastry Chef as Department Head to provide leadership and management for the Kitchen Department. Establish plans of character, integrity, and quality for long-range growth and profitability of the department, division, and Hotel. Powered by people who crave to become better and push to new heights.

Located in the heart of Seoul, the 29-story hotel evokes an ancient Korean palace with modern aesthetics and mountain views of Gyeongbokgung and Changdeokgung Palaces. It features 8 distinct restaurants and bars, including award-winning Yu Yuan and speakeasy Charles H., ranked Best Bar in Korea and among Asia's 50 Best Bars. Over 130 Korean artists' works adorn the property.

Team members create amazing experiences through commitment to luxury with genuine heart. Recognize familiar faces, welcome new ones, and treat everyone as wished to be treated. Life is richer when truly connecting to people and the world around us.

World-class employee experience and company culture enable exceptional guest experiences. Proactive, hands-on leaders coach others to improve long-term outcomes in a positive, uplifting team approach. Adapt to changing operational needs while managing multiple priorities with lean resources.

Requirements

Five to seven years of previous experience in multiple culinary/food & beverage department head positions
College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
Working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
Solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
Strong leadership and interpersonal skills to prioritize and adapt to changing needs
Proven ability to manage multiple priorities with lean resources while delivering high-quality results
Reading, writing and oral proficiency in the English language
Proactive, hands-on and able to operate autonomously

Responsibilities

Provide leadership and management for the Kitchen Department
Establish plans of character, integrity, and quality
Drive long-range continued growth and profitability of the department, division, and Hotel
Oversee pastry production, menu development, and dessert quality control
Manage cost control, labor control, and food & beverage operations
Coach team members to improve long-term outcomes
Lead innovation in pastry arts aligning with luxury standards