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Marriott Bonvoy Logo Marriott Bonvoy · -

Assistant Pastry Chef

Cayman Islands, Grand Cayman · Job Posted March 19, 2026
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Job Description

Responsible for all aspects of managing the kitchen ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards. Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to The Ritz-Carlton Standards, while working within the budgeted guidelines. Coordinates the purchase of all food and develops menus, maintaining approved food and labor costs. Assist where necessary to ensure optimum service to guests. Provides support, training, direction, focus and help staff members have continuous success.

Job Responsibility

  • Manages all day-to-day operations
  • Coordinates activities of cooks and workers engaged in food preparation
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Assists in the supervision of pastry preparation shift operations
  • Prepares food items and executes requests based on required specifications
  • Develops, designs, or creates new ideas and items for Pastry Kitchen
  • Follows proper handling and right temperature of all food products
  • Maintains food preparation handling and correct storage standards
  • Assists the Executive Chef with menu development associated with Pastry
  • Operates and maintains all department equipment and reports malfunctions
  • Prepares and cooks foods of all types
  • Checks the quality of raw and cooked food products
  • Assists in determining how food should be presented and creates decorative food displays
  • Monitors and Provides service behaviors that are above and beyond for customer satisfaction
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
  • Sets a positive example for guest relations
  • Responds to and handles guest problems and complaints
  • Interacts with guests to obtain feedback on product quality and service levels
  • Supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
  • Provides assistance in prioritizing, organizing, and accomplishing daily pastry operations work
  • Supports procedures for food and beverage portion and waste controls
  • Purchases appropriate supplies and manages inventories according to budget
  • Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person
  • Analyzes information and evaluates results to choose the best solution and solve problems
  • Attends and participates in all pertinent meetings

Requirements

  • A minimum of 5 years’ experience in a 5 Diamond/5 Star hotel or restaurant, including a Supervisory role within the kitchen in pastry, baking, etc.
  • Must be comfortable with wedding cakes, chocolates and sugar pieces
  • Must have bakery knowledge
  • Previous management experience preferred
  • Proficient in Microsoft (Word, PowerPoint, Excel)
  • Certification of culinary training and/or a culinary degree
  • Ability to work all stations in kitchen
  • Excellent verbal and written communication skills in English
  • Ensure quality preparation of all menu items
  • Knowledge of food cost controls
  • Exhibits creative baking and decorating talents by preparing quality and consistent pastries for all areas
  • Must ensure sanitation and food standards are achieved
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