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Pastry Sous Chef

The Ritz-Carlton Hotel Company, L.L.C.
Doha, QAT
Full-time
Mid-Senior
Onsite
Discovered 3 days ago
Pastry preparationBaking and decoratingFood safety and sanitationCulinary operationsMenu item preparationFood presentation
Free

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Pastry preparationBaking and decoratingFood safety and sanitation
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Job Details

Job category: Food and Beverage and Culinary.

Schedule: Full Time.

Position type: Management.

The role is based at the Doha property and is not remote.

Pastry Culinary Leadership

  • Lead staff in preparing quality and consistent pastries for all areas.
  • Personally prepare food items and execute requests to required specifications while leading shifts.
  • Supervise employees, manage day-to-day operations, and coordinate cooks and food preparation workers.
  • Build trust, cooperation, and open communication among team members.

Culinary Standards

  • Develop or contribute to new culinary applications, ideas, relationships, systems, or products.
  • Maintain food preparation, handling, storage, sanitation, and temperature standards.
  • Supervise pastry shifts and ensure compliance with food and beverage policies and applicable regulations.
  • Prepare foods, check product quality, and create suitable decorative food displays.

Guest Service and Goals

  • Provide service that exceeds guest expectations and supports satisfaction and retention.
  • Improve service performance through communication, guidance, feedback, and coaching.
  • Achieve performance, budget, team, and service goals.
  • Purchase supplies and manage inventories, portions, waste, and costs according to budget.

Training and Staffing

  • Train employees in safety procedures and supervise compliance with loss prevention policies.
  • Train staff on menu items, ingredients, preparation methods, and unique tastes.
  • Review staffing levels and support employee documentation, property policies, interviewing, and hiring.

Education and Experience

  • One pathway is a high school diploma or GED plus 4 years of related professional experience.
  • An alternative pathway is a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus 2 years of related experience.

Additional Responsibilities

Provide information to supervisors, coworkers, and subordinates through telephone, written communication, email, or in person.

Analyze information, evaluate results, solve problems, escalate issues, and participate in pertinent meetings.

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