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:
Four Seasons Resort Mallorca at Formentor, perched on the spectacular Formentor Peninsula and surrounded by panoramic views of the Mediterranean and the stunning landscape, first opened its doors in August 2024 following an extensive restoration and renovation of the historic property, originally inaugurated in 1929 on a vast private estate. After its successful debut, the resort will reopen to guests in March 2025, reaffirming its status as a unique destination of luxury and elegance on the island.

Key Responsibilities:

• Assist the Head Pastry Chef in overseeing pastry operations and managing the pastry team.
• Prepare and execute high-quality pastry items, ensuring consistency and presentation align with the hotel’s standards.
• Supervise and mentor pastry staff, providing training and support to junior team members.
• Monitor inventory levels of pastry ingredients and assist in ordering supplies as needed.
• Ensure compliance with health, safety, and hygiene regulations, maintaining a clean and organized pastry kitchen.
• Collaborate with the culinary team to develop creative and seasonal pastry menus, including desserts, breads, and specialty items.
• Maintain quality control and ensure all pastry items meet the established standards before service.

Our Ideal Pastry Sous Chef candidate will have:

• A minimum of 3-5 years of experience in a professional pastry kitchen, with at least 1-2 years in a supervisory role, such as Pastry Sous Chef or Pastry Chef de Partie
• Formal education in pastry arts from a recognized institution, demonstrating expertise in pastry techniques and operations.
• Proven ability to lead and inspire a pastry team, fostering a collaborative and productive work environment.
• Experience in creating innovative pastry menus and recipes, with a focus on creativity, seasonal ingredients, and guest satisfaction.
• Strong understanding of food safety practices and regulations, ensuring a hygienic and safe pastry kitchen environment.
• Excellent organizational and time management skills, capable of balancing multiple tasks and prioritizing effectively.
• Strong verbal and written communication skills to coordinate with team members, management, and other departments.
• Ability to address and resolve issues efficiently during pastry preparation

• Proficiency in a wide range of pastry techniques, including baking, chocolate work, sugar artistry, and plated desserts.
• Keen attention to detail in pastry design, flavor profiles, and presentation, ensuring exceptional quality.
• Knowledge of cost management strategies, including portion control, inventory tracking, and waste reduction to support profitability.
• A genuine passion for creating exquisite pastries and desserts, using high-quality ingredients and innovative techniques.
• Flexibility to accommodate dietary restrictions, special guest requests, and evolving trends in pastry arts.
• Strong collaboration skills to work effectively with other chefs and departments, contributing to a cohesive culinary team.
• A commitment to continuous learning and staying updated on the latest trends and techniques in pastry and dessert preparation.

Work Experience: 3 Years
Degree: Technician
Languages: Spanish / English
Language Ability: High
Language Proficiency: Fluent
Time: Full Time
Position Worker Type: Seasonal

Must have the legal right to work in Spain and have fluency in English and Spanish.


What we offer