Executive Pastry Chef
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Key skills for this role
About the Role
St. Regis Doha seeks an Executive Pastry Chef to lead the pastry team, create high-quality pastries, and manage operations. Requires 4 years of culinary experience or a 2-year degree with 2 years experience.
Key Skills for This Role
Responsibilities
- Exhibit creative baking and decorating talents by personally performing tasks while leading the staff
- Lead pastry culinary team, supervise and manage employees, manage day to day operations
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
- Maintain food preparation handling and correct storage standards
- Maintain purchasing, receiving and food storage standards
- Support procedures for food & beverage portion and waste controls
- Supervise pastry preparation shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Check the quality of raw and cooked food products to ensure that standards are met
- Assist in determining how food should be presented and create decorative food displays
- Manage day to day operations, ensuring quality, standards and meeting customer expectations
- Train employees in safety procedures and supervise their ability to follow loss prevention policies
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area
Full Job Posting
JOB SUMMARY
- Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.
- Works to continually improve guest and employee satisfaction while maintaining the operating budget.
- Leads development and training of team to improve results while maintaining standards.
- Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
- Leading Pastry Culinary Team: Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Supervises and manages employees. Manages all day to day operations.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees.
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Ensuring Culinary Standards: Develops, designs, or creates new applications, ideas, relationships, systems, or products.
- Recognizes superior quality products, presentations and flavor.
Additional Responsibilities
- Maintains food preparation handling and correct storage standards.
- Maintains purchasing, receiving and food storage standards.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and right temperature of all food products.
- Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies.
- Ensures compliance with all applicable laws and regulations.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations, ensuring the quality, standards and meeting the expectations of the customers.
- Improves service by communicating and assisting individuals to understand guest needs.
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