Chef-Pastry Job at Marriott Bonvoy (Cap Cana)

Job Description

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.

Job Responsibility

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
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
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 and 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 and 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
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
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
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
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

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

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Chef-Pastry

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