Executive Pastry Sous Chef Job at Marriott Bonvoy (Doha)

Job Description

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Responsibility

Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Establishes and maintains open, collaborative relationships with employees
Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results
Supervises and coordinates activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Develops and implements guidelines and control procedures for purchasing and receiving areas
Establishes goals including performance goals, budget goals, team goals
Communicates the importance of safety procedures
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Knows and implements the brand's safety standards
Provides direction for menu development
Monitors the quality of raw and cooked food products
Determines how food should be presented, and create decorative food displays
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures employees maintain required food handling and sanitation certifications
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs
Manages day-to-day operations
Displays leadership in guest hospitality
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Empowers employees to provide excellent customer service
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Ensures employees are treated fairly and equitably
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
Administers the performance appraisal process for direct report managers
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
Observes service behaviors of employees and provides feedback
Manages employee progressive discipline procedures
Ensures disciplinary procedures are completed according to SOPs and LSOPs
Provides information to executive teams by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems

Requirements

High school diploma or GED
6 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
4 years experience in the culinary, food and beverage, or related professional area

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Executive Pastry Sous Chef

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