Execute daily pastry production under direction of the Pastry Chef with focus on entremets, cookies, plated desserts, and specialty items for all outlets (restaurants, coffee shop, and banquets).
Responsibilities
Execute daily pastry production for all outlets
Prepare, assemble, and finish pastry items according to established recipes
Assist in the production of components such as creams, mousses, glazes, doughs, batters, and garnishes
Support service execution, including plated dessert assembly and banquet plating
Support the Pastry team in preparation and production of high-quality desserts, pastries, confections, and specialty items while ensuring consistency, creativity, and adherence to Four Seasons standards.
Compensation
Competitive Salary and comprehensive Benefits Package.
Responsibilities
Assist in coordination of pastry activities
Participate in production of desserts, pastries, confections, and ice cream
Working hard to ensure that consistent, quality products are produced following all DO & CO standards, leading a team and producing pastry according to the Head Pastry Chef/ Pastry Sous Chef schedule.
Compensation
£34,000.00 per year
Responsibilities
Ensure consistent, quality product production following DO & CO standards
Lead a team and produce pastry according to schedule
Plan production to the daily schedule and maintain quality
Coordinate, plan, and participate in meal production, preparation, and presentation
Check daily inventory control and proceed with ordering requests
Requirements
Nice to have: Airline catering experience
Nice to have: Conceptualize and design unique pastry items
Support AUI Fine Foods’ continued growth as a quota‑carrying revenue‑accountable sales professional with a culinary or pastry chef background.
Compensation
Territory Managers can expect to earn between $85,000 and $150,000 inclusive of salary, commission, bonus.
Responsibilities
Analyze current customer base and their product needs to offer solutions that best fit their business and maintain information in the CRM database
Consult with customers regarding current market conditions, innovations, and product information, and provide practical training to customer staff
Make presentations and tastings to key decision makers such as Executive Chefs, Pastry Chefs, Food and Beverage Directors while providing detailed cost/quality benefit analysis
Gather market intel on competition while maintaining CRM database to develop and execute sales strategies to grow AUI Fine Foods market share within the territory
Evaluate market trends by having an active voice on social media platforms like Instagram, TikTok, Facebook, Twitter and collaborate with official @AUI Fine Foods social media posts
Experienced Pastry Chef de Partie to join a world-class pastry team in a private members club, responsible for preparing and executing a variety of desserts, pastries, breads, and baked goods to the highest standards.
Responsibilities
Prepare and execute a variety of desserts, pastries, breads, and baked goods to the highest standards
Manage pastry section efficiently and maintain consistency across all service periods
Assist with recipe development, seasonal menu changes, and daily production
Ensure all products are prepared, stored, and presented according to company standards
Maintain a clean, organized, and food-safe workstation
Seasonal in‑store pastry instructor who delivers classes, drives sales, and supports store operations.
Responsibilities
Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
Deliver an exceptional in‑store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.
Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.
Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
Drive sales by upholding kitchen standards, encouraging second class sign‑ups through strong customer engagement, and promoting retail items used or featured in class.
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