Sous Chef (Pastry)📣 إعلان

Job Summary

Marriott Hotels & Resorts is seeking a Sous Chef (Pastry) to join their team in Riyadh. This full-time role involves overseeing daily kitchen operations, specifically focusing on pastry production, while leading staff and managing all food-related functions. The Sous Chef is accountable for ensuring high-quality product consistency and continually improving guest and employee satisfaction within budget constraints.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate them to kitchen personnel.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various food types, including items for special guests or functions.
• Develop, design, or create new applications, ideas, systems, or products, including artistic contributions.
• Assist in determining food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards and all applicable laws and regulations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation.
• Manage day-to-day operations, ensuring quality standards and meeting customer expectations.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems and complaints.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Participate in the employee performance appraisal process and provide feedback as needed.

Candidate Qualifications

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

Required Skills and Attributes

• Demonstrated culinary talent and ability to lead kitchen staff effectively.
• Strong understanding of sanitation and food standards.
• Ability to recognize superior quality products, presentations, and flavors.
• Proficiency in operating and maintaining department equipment.
• Excellent interpersonal and communication skills to lead and encourage others.
• Commitment to sound financial/business decision-making, honesty, and integrity.
• Ability to set a positive example for guest relations and empower employees.
• Capability to analyze information and evaluate results to solve problems.

Work Environment

The role involves working in a dynamic kitchen environment, requiring active participation in food preparation and supervision. The Sous Chef will be responsible for maintaining productivity levels, ensuring employees understand expectations, and fostering collaborative relationships within the team. Regular attendance at pertinent meetings is also required.

Application Process

Candidates meeting the qualifications are encouraged to apply for this full-time position. Salary details will be discussed during the interview process.