Pastry Chef de Partie

Four Seasons•Orlando, FL

8d•Onsite

About The Position

Four Seasons Resort Orlando at Walt Disney World Resort is seeking a skilled and passionate Pastry Chef de Partie to join their pastry team. This role is responsible for the preparation and execution of high-quality pastry and bakery items, ensuring consistency, precision, and care across all service areas. The Pastry Chef de Partie will support daily operations and uphold elevated standards of craftsmanship, presentation, and guest experience within a refined luxury hospitality environment.

Requirements

Minimum 4 years of pastry experience, including at least 1 year in a supervisory or demi CDP role.
Experience in a hotel, fine dining, or high-volume professional pastry environment.
Strong technical pastry skills with a focus on consistency, detail, and presentation.
Solid understanding of food safety, hygiene standards, and structured kitchen operations.
Strong communication, teamwork, and organizational abilities.
Calm, reliable, and adaptable approach within a fast-paced, guest-focused environment.
Must be fluent in English and possess legal work authorization in the United States.

Responsibilities

Prepare and execute pastry and bakery items with a strong focus on quality, consistency, and refined presentation.
Support daily production, mise-en-place, and service across all outlets, including in-room dining and banqueting.
Maintain strong control of food costs, inventory, production planning, and waste reduction through disciplined kitchen practices.
Ensure full compliance with food safety, sanitation, and hygiene standards, maintaining a clean and organized workstation at all times.
Attend daily briefings and operational meetings, maintaining clear and professional communication across pastry and service teams to ensure smooth, well-coordinated operations.
Maintain accurate recipe documentation, production lists, and costing records to support consistency and efficiency.
Conduct regular quality checks to ensure all items meet established standards prior to service.
Support the training, guidance, and development of junior team members, contributing to a positive and collaborative kitchen culture.
Demonstrate flexibility by rotating across sections and shifts to support operational needs and service excellence.