Sous Chef – Baker (Qatar) Doha

Requirements

Candidates must possess a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. The role requires strong leadership, communication, and technical baking skills to maintain operational excellence.

Job Summary

JOB SUMMARY

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.

CANDIDATE PROFILE 

Education and Experience

• 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.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

• 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.

Ensuring Culinary Standards and Responsibilities are Met

• 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 & 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 & 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.

Ensuring Exceptional Customer Service

• 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.

Maintaining Culinary Goals

• 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.

Supports Training and Development Activities 

• 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.

Additional Responsibilities 

• 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.

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 Sous Chef – Baker leads the pastry team in preparing high-quality pastries while managing day-to-day operations and ensuring food safety standards. They are responsible for training staff, maintaining budgets, and delivering exceptional guest service through creative culinary contributions.

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