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naukri

Pastry Sous Chef

Marriott International
Saudi Arabia, KSA
Senior
Onsite
3 weeks ago
BakingPastry DecorationLeadershipMenu DevelopmentFood SafetyInventory Management
Free

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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.

CORE WORK ACTIVITIES Leading Pastry Culinary Team

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Supervises and manages employees. Manages all day to day operations.
  • Understands employee positions well enough to perform duties in employees' absence.
  • 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 and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • 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 and Responsibilities are Met

  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Recognizes superior quality products, presentations and flavor.
  • 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, standards and procedures.
  • 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.

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.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Strives to improve service performance.

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.
  • Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
  • Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities

  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Ensures property policies are administered fairly and consistently.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

  • Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Brings issues to the attention of the department manager and Human Resources as necessary.
  • Attends and participates in all pertinent meetings.

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