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:
Chef de Partie – Pastry

Job Summary
The Chef de Partie – Pastry supervises a section of the resort’s pastry kitchen, delivering exceptional desserts, bakery items, and amenities across all restaurants, banqueting, and in-villa dining. This role requires strong technical pastry skills, attention to detail, and the ability to guide and support a team in a fast-paced, multi-outlet environment. The Chef de Partie ensures consistent product quality, compliance with hygiene standards, and smooth day-to-day production while supporting the Pastry Sous Chef and Executive Pastry Chef in menu execution and innovation.

Principal Responsibilities & Essential Functions

Pastry Production – 35%
Prepares and supervises the production of a wide range of desserts, pastries, breads, and bakery items to the highest quality standards.

Section Supervision – 20%
Leads a designated pastry section, coordinating mise-en-place, service readiness, and task delegation.

Team Training & Support – 15%
Guides and trains Commis Chefs and trainees in techniques, recipes, and hygiene protocols.

Quality & Consistency – 10%
Monitors product freshness, portioning, presentation, and compliance with recipes and standards.

Menu Execution – 10%
Implements seasonal and à la carte menus, buffet displays, and special creations under the direction of the Pastry Sous Chef.

Hygiene & Safety Compliance – 10%
Maintains strict adherence to HACCP, sanitation procedures, and safe equipment handling at all times.

Supportive Functions

Participates in menu tastings, seasonal promotions, and resort events.Assists with stock rotation, requisitioning, and inventory control in the pastry kitchen.Supports cross-training and operational coverage as required.Upholds sustainability and waste-reduction practices.

Physical Requirements

Ability to stand for extended periods in a fast-paced environment.Capable of lifting up to 20 kg and performing repetitive movements (mixing, piping, shaping).

Other Duties

Participates in displays, special events, and guest experiences as needed.Performs additional duties as assigned by the Pastry Sous Chef or Executive Pastry Chef.

Safety Requirements

Leads by example in enforcing hygiene standards, allergen control, and equipment safety.Ensures workstations are clean, organized, and hazard-free at all times.

Required Knowledge, Skills, and Abilities

Strong skills in classic and contemporary pastry techniques, chocolate work, and bakery production.Excellent eye for detail and consistency in presentation.Ability to supervise, train, and motivate junior team members.Solid understanding of food safety regulations and HACCP standards.Good organizational skills and time management.Basic computer skills for recipe documentation and inventory systems.

Qualification Standards

Education

Culinary diploma or accredited pastry certification (required).

Experience

Minimum 4–5 years of pastry experience, including at least 1–2 years in a supervisory or Chef de Partie role within luxury hotels, resorts, or fine 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 position requires a minimum of 45 working hours per week, with two days off. Flexibility is essential to support production schedules and service demands across all meal periods.

NOTICE:
As part of our luxury hospitality commitment, the pastry kitchen supports breakfast, lunch, dinner, banqueting, and special events, including weekends and holidays. A professional, collaborative, and guest-focused presence is essential at all times.

What We Offer:

Competitive salary, service charge, and comprehensive benefits packageExtensive training and career development opportunitiesComplimentary accommodation at sister properties worldwideComplimentary dry cleaning for uniforms

• • Complimentary staff meals