CDP Baker

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 Description: Chef de Partie – Baker

Job Summary

The Chef de Partie – Baker is responsible for leading the daily bakery production, ensuring the consistent preparation of high quality breads, viennoiseries, and baked goods. This role supervises Commis Bakers and supports the Bakery Sous Chef in planning, production, and quality control. The Chef de Partie – Baker ensures all bakery items meet Four Seasons’ standards for taste, texture, freshness, and presentation while maintaining high levels of hygiene, organization, and efficiency. This position is ideal for experienced bakers with strong technical skills and a passion for artisanal bakery craftsmanship in a luxury hospitality environment.

Principal Responsibilities & Essential Functions

Function Description % of Time

Bread & Dough Preparation Prepares, mixes, ferments, and bakes breads and dough-based items (artisan loaves, rolls, buns, flatbreads) according to recipes and standards.30%

Viennoiserie Production Produces laminated doughs and pastries such as croissants, danishes, brioche, and puff pastry items with precision and consistency.20%

Daily Mise en Place Organizes ingredients, equipment, and production schedules to ensure smooth bakery operations.15%

Quality Control & Standards Ensures all bakery products meet taste, texture, freshness, and presentation standards before service.10%

Training & Supervision Guides and mentors Commis Bakers; oversees workflow, cleanliness, and task allocation.10%

Receiving & Stock Rotation Receives, checks, labels, and stores baking ingredients and products; ensures proper FIFO rotation.10%

Administrative Tasks Assists with inventory, recipe costing, waste control, and production planning as assigned.5%

Supportive Functions

Assists with production for buffets, breakfast, afternoon tea, amenities, banquets, and special bakery displays.

Supports other pastry kitchen sections when required.

Participates in daily briefings, ordering, and cleaning routines.

Helps develop new bakery items and seasonal offerings.

Prepares specialty breads or baked goods for staff meals or events.

Physical Requirements

Able to stand for extended periods, up to 8 hours or more.

Capable of lifting and moving items up to 20 kg.

Works in hot and cold environments (baking ovens, proofers, chillers, freezers).

Requires frequent bending, kneading, rolling, lifting, and repetitive hand motions.

Other Duties

Flexible to work shifts, weekends, holidays, overnight, during cyclone warnings, and overtime based on business needs.

May assist in resort events or off site functions.

Performs additional tasks as directed by the Bakery Sous Chef, Pastry Chef, or Executive Chef.

Safety Requirements

Follows Four Seasons hygiene and food safety standards at all times.

Operates bakery equipment (mixers, proofers, ovens, dough sheeters) safely and correctly.

Wears full kitchen uniform and PPE as required.

Immediately reports any injuries, equipment malfunction, or unsafe situations.

Specific Job Knowledge, Skills, and Abilities

Strong knowledge of bakery fundamentals: dough fermentation, baking techniques, lamination, shaping, proofing, and finishing.

Ability to supervise and mentor junior staff.

Excellent organizational skills and the ability to manage multiple production tasks.

Strong attention to detail in recipes, ingredient scaling, and product presentation.

Ability to work in a fast paced, high-volume bakery operation.

Good communication skills and a collaborative mindset.

Understanding of allergen handling, hygiene practices, and HACCP standards.

Qualification Standards

Education

Formal bakery, pastry, or culinary certification preferred.

Experience

Minimum 2–3 years of professional bakery experience.

Previous experience in a luxury hotel or artisanal bakery is an advantage.

Licenses/Certificates

Valid Food Handler’s Certificate (required).

Policies

All mandatory Workday trainings must be completed within three months of hire.

Employees must notify their Manager at least one hour before the shift in case of absence.

Original medical certificate required for sick leave when applicable.

Hotel equipment cannot be taken outside the premises; items must be stored in lockers.

Use of personal mobile phones is restricted in kitchen and guest areas; emergency use requires supervisor approval.

Eating or drinking in kitchen preparation areas or chillers is strictly prohibited.

Grooming & Uniforms

All employees must maintain a clean, neat, and professional appearance. Uniform standards and required articles will be explained during onboarding.

REQ10372338