Executive Pastry Chef (Qatar) Doha

Requirements

Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage staff and ensure guest satisfaction.

Job Summary

JOB SUMMARY

Accountable for overall success of the daily pastry operations. 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. Supervises all pastry 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 pastry food
preparation areas.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in 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 culinary, food
and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough
to perform duties in employees’ absence.

• Supervises and coordinates activities of cooks and workers engaged in pastry
preparation.

• Utilizes interpersonal and communication skills to lead, influence, and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• 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.

• Supervises pastry preparation shift operations.

• Communicates performance expectations in accordance with job descriptions for
each position.

• Establishes and maintains open, collaborative relationships with employees and
ensures employees do the same within the team.

• Ensures that regular on-going communication occurs with employees to create
awareness of business objectives and communicate expectations, recognize
performance and produce desired results.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Represents the property in media events as needed.

• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• 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.

• Recognizes superior quality products, presentations and flavor.

• Ensures employees maintain required food handling and sanitation
certifications.

• Ensures compliance with all applicable laws and regulations regulations.

• 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, either on a regular basis or for
special guests or functions.

• Assists in determining how food should be presented and creates decorative
food displays.

Ensuring Exceptional Customer Service 

• 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 on a daily basis.

• Supports service by communicating and assisting employees 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.

• Responds to and handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Emphasizes guest satisfaction during all departmental meetings and focuses on
continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry
products including performance goals, budget goals, team goals, etc.

• Provides specific guidance to prioritize, organize, and accomplish daily
pastry operations work.

• Supports procedures for food and beverage portion and waste controls.

• Purchases appropriate supplies and manage inventories according to budget.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or
otherwise helping others to improve their knowledge or skills.

• Participates in training staff on menu items including ingredients,
preparation methods and unique tastes.

• Ensures property policies are administered fairly and consistently.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer
Review Process.

• Reviews staffing levels to ensure that guest service, operational needs and
financial objectives are met.

• Uses all available on the job training tools for employees.

• Solicits employee feedback, utilizes an “open door” policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by
telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is
committed to delivering exquisite experiences at more than 50 luxury hotels and
resorts in the best addresses around the world. Beginning with the debut of The
St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth
century, the brand has remained committed to an uncompromising level of bespoke
and anticipatory service for all of its guests, delivered flawlessly by a team
of gracious hosts that combine classic sophistication and modern sensibility, as
well as our signature Butler Service. We invite you to explore careers at St.
Regis. In joining St. Regis, you join a portfolio of brands with Marriott
International. Be where you can do your best work, begin your purpose, belong to
an amazing global  team, and become the best version of you.

Responsibilities

The Executive Pastry Chef is responsible for overseeing daily pastry operations, ensuring high-quality production, and managing the pastry team. They must also develop new menu items, maintain strict sanitation standards, and manage departmental budgets.

We are a job aggregator. All rights belong to the original company or recruiter. We do not claim ownership of any listings.