Pastry Chef
Marriott International, Inc & Ritz Carlton HotelCompany L.L.C.
منذ 2 يوم
source :

Leading Pastry CulinaryTeam

  • Utilizesinterpersonal and communication skills to lead, influence, andencourage others; advocates sound financial / business decisionmaking;
  • demonstrates honesty / integrity; leads byexample.

  • Supervises and manages employees.Manages all day-to-day operations. Understands employee positionswell 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 appropriatebehaviors.
  • Ensures and maintains theproductivity level of employees.
  • Ensuresemployees understand expectations and parameters.
  • Establishes and maintains open, collaborativerelationships with employees and ensures employees do the samewithin the team.
  • Solicits employee feedback,utilizes an "open door" policy and reviewsemployee satisfaction results to identify and address employeeproblems or concerns.
  • Leads shifts whilepersonally preparing food items and executing requests based onrequired specifications.
  • Supervises andcoordinates activities of cooks and workers engaged in foodpreparation.
  • EnsuringCulinary Standards and Responsibilities areMet

  • Develops,designs, or creates new applications, ideas, relationships,systems, or products, including artistic contributions.
  • Recognizes superior quality products, presentations andflavor.
  • Maintains food preparation handlingand correct storage standards.
  • Maintainspurchasing, receiving and food storage standards.
  • Supports procedures for food & beverage portionand waste controls.
  • Follows proper handlingand right temperature of all food products.
  • Supervises pastry preparation shift operations andensures compliance with all Food & Beverage policies,standards and procedures.
  • Ensures compliancewith all applicable laws and regulations.
  • Prepares and cooks foods of all types, either on aregular basis or for special guests or functions.
  • Checks the quality of raw and cooked food products toensure that standards are met.
  • Assists indetermining how food should be presented and creates decorativefood displays.
  • Ensuring Exceptional CustomerService

  • Providesservices that are above and beyond for customer satisfaction andretention.
  • Manages day-to-day operations,ensuring the quality, standards and meeting the expectations of thecustomers on a daily basis.
  • Improves serviceby communicating and assisting individuals to understand guestneeds, providing guidance, feedback, and individual coaching whenneeded.
  • Sets a positive example for guestrelations.
  • Empowers employees to provideexcellent customer service.
  • Emphasizes guestsatisfaction during all departmental meetings and focuses oncontinuous improvement.
  • Strives to improveservice performance.
  • Maintaining CulinaryGoals

  • Achieves andexceeds goals including performance goals, budget goals, teamgoals, etc.
  • Develops specific goals and plansto prioritize, organize, and accomplish your work.
  • Trains employees in safety procedures and supervisestheir ability to follow loss prevention policies to preventaccidents and control costs.
  • Purchasesappropriate supplies and manage inventories according tobudget.
  • SupportsTraining and Development Activities

  • Ensures disciplinary procedures anddocumentation are completed according to Standard and LocalOperating Procedures (SOPs and LSOPs) and support the Peer ReviewProcess.
  • Participates in training staff onmenu items including ingredients, preparation methods and uniquetastes.
  • Reviews staffing levels to ensure thatguest service, operational needs and financial objectives aremet.
  • Ensures property policies areadministered fairly and consistently.
  • Assistsas needed in the interviewing and hiring of employee team memberswith appropriate skills.
  • AdditionalResponsibilities

  • Provides information to supervisors, co-workers, andsubordinates by telephone, in written form, e-mail, or inperson.
  • Analyzes information and evaluatesresults to choose the best solution and solve problems.
  • Brings issues to the attention of the department managerand Human Resources as necessary.
  • Attends andparticipates in all pertinent meetings.
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