Sous Chef (Pastry)

About the Role

Marriott International is seeking a Sous Chef (Pastry) to join their team in Riyadh. This full-time position requires 2-5 years of relevant experience and involves overseeing daily kitchen operations, with a focus on pastry. The Sous Chef will be responsible for leading staff, managing food-related functions, and ensuring high-quality product consistency while maintaining operational budgets and upholding sanitation standards.

Key Responsibilities and Culinary Standards

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation tasks.
• 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 creating decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards, as well as all applicable laws and regulations.
• Perform duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavors.
• Follow proper handling and temperature guidelines for all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making and demonstrating honesty/integrity.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure team members do the same.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions for each position.
• Recognize successful performance and produce desired results.

Customer Service and Goal Achievement

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and customer expectations are met daily.
• Set a positive example for guest relations and empower employees to provide excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems and complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.
• Train employees in safety procedures.

Human Resources and Communication

• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participate in the employee performance appraisal process, providing feedback as necessary.
• Bring issues to the attention of the department manager and Human Resources as required.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solutions and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications

Candidates should possess 2-5 years of experience in a similar culinary role, demonstrating strong leadership and operational skills within a kitchen environment, particularly in pastry. A commitment to maintaining high standards of food quality, sanitation, and guest satisfaction is essential.