Pastry Chef
Marriott Hotels Resorts
Doha, Qatar
منذ 4 يوم
source : drjobs.ae
  • Leading Pastry CulinaryTeam
  • Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial / business decision making;
  • demonstrates honesty / integrity;leads by example.

  • Supervises and managesemployees. Manages all day-to-day operations. Understands employeepositions 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 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.
  • Ensuring Culinary Standards andResponsibilities are Met
  • Develops, designs, orcreates new applications, ideas, relationships, systems, orproducts, 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.
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