Pastry Prep Cook

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.

On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.

The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions. Maintains established quality standards. Knows assigned menus and be able to assist other employees. Is flexible and willing to perform any task to better service.

Openly accepts and positively responds to changing environment. Practices cooperation and work effectively with others. Maintains established quality standards. Acts as a leader in the kitchen; supervise and coach other cooks while leading by example.

• Advanced baking and pastry skills, knife skills, cake decorating, bread baking, ice cream production and chocolate skills.
• Supervisory skills, guide and coach, give constructive feedback
• Ability to multi‑task
• Knowledge of kitchen terminology
• Knowledge of products, uses and availability
• Knowledge of current food trends
• Ability to perform tasks under pressure and within tight time constraint
• Strong organizational and problem solving skills

• Must be either a graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment
• Ability to communicate in English with vendors, guests and staff to their understanding.
• Must be able to perform mathematical calculations including but not limited to conversion of recipes
• Must be flexible in scheduling
• Dedication to excellence with continued development of our hotel reputation

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Complimentary Accommodation at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals