Pastry Sous Chef
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Key skills for this role
About the Role
Al Maha, a Luxury Collection Desert Resort & Spa, is seeking a Pastry Sous Chef to manage kitchen operations, ensure culinary standards, and lead the pastry team. The role requires supervisory experience and expertise in pastry preparation, food safety, and team management.
Key Skills for This Role
Responsibilities
- Manage kitchen shift operations and ensure compliance with Food & Beverage policies
- Estimate daily production needs and communicate to kitchen personnel
- Assist Executive Chef with all kitchen operations and preparation
- Prepare and cook foods of all types, including for special guests or functions
- Develop new applications, ideas, and systems for culinary products
- Supervise and coordinate activities of cooks and workers engaged in food preparation
Requirements
- Supervisory experience in a kitchen
- Expertise in pastry preparation and presentation
- Knowledge of food safety and sanitation standards
- Ability to lead and train kitchen staff
Full Job Posting
Start Your Journey With Us
- Welcome to Al Maha, a Luxury Collection Desert Resort & Spa, a timeless sanctuary hidden among the rolling dunes of the Dubai Desert Conservation Reserve.
- Our 42 private pool villas offer a world apart, where luxury feels natural and authenticity breathes in every detail.
Love What You Do Even More
- A career with limitless horizons, from Al Maha to over 8,000 Marriott hotels worldwide.
- Professional growth and mentorship guided by accomplished hoteliers.
- Competitive salary and benefits, including on property accommodation and full board meals.
- Exclusive Marriott privileges, discounted stays and dining, plus special rates for friends and family.
- Comprehensive medical and life insurance coverage.
- All the tools, resources, and support you need to excel every day.
Ensuring Culinary Standards And Responsibilities Are Met
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and associates as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all local, state and federal regulations.
- Follows proper handling and right temperature of all food products.
Leading Kitchen Operations
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of associates.
- Ensures associates understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with associates.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions.
- Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
- 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 on a daily basis.
- Sets a positive example for guest relations.
- Empowers associates to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
Maintaining Culinary Goals
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
- Trains associates in safety procedures.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the associate performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders, Pre Cons, Staff, Forecast, Department and Intradepartmental).
Food Safety
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, FIFO; dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance.
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Maintain kitchen logs for food safety program compliance.
- Maintain up to date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.
- Follow guidelines and checklists related to PIC (Person in charge).
- Support initiatives related to food safety.
- Report any guest complaints or other issues related to food safety to the culinary management.
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Management Competencies
- Leadership: Adaptability, Communication, Problem Solving and Decision Making, Professional Demeanour.
- Managing Execution: Building and Contributing to Teams, Driving for Results, Planning and Organizing.
- Building Relationships: Co worker Relationships, Customer Relationships, Global Mind set.
- Generating Talent and Organizational Capability: Organizational Capability, Talent Management.
- Learning and Applying Professional Expertise: Applied Learning, Business Acumen, Technical Acumen, Basic Competencies.
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