Chef Pastry

📣 إعلان

منذ يوم واحد

	نوع العقد	دوام كامل
	طبيعة الوظيفة	بالموقع
	الموقع	المدينة المنورة

وصف الوظيفة

About the Role

Marriott International is seeking a Chef-Pastry to join their team in Medina. This full-time role requires 2-5 years of experience and involves leading a team in preparing high-quality pastries while ensuring guest and employee satisfaction. The Chef-Pastry will be responsible for maintaining operational budgets and upholding sanitation and food standards.

Key Responsibilities

Lead and supervise the pastry culinary team, managing daily operations and fostering a collaborative environment.
Ensure compliance with all Food & Beverage policies, standards, and procedures, including proper food handling and storage.
Develop and create new pastry applications and artistic contributions, maintaining high standards for product quality and presentation.
Prepare and cook various types of food, including items for special guests or functions, and check the quality of raw and cooked products.
Provide exceptional customer service by understanding guest needs and empowering employees to deliver high standards.
Achieve and exceed performance and budget goals, including managing inventory and purchasing supplies.
Train employees in safety procedures and ensure adherence to loss prevention policies.
Participate in training staff on menu items, ingredients, and preparation methods.
Assist in interviewing and hiring team members with appropriate skills.

Team Leadership and Development

Utilize interpersonal and communication skills to lead, influence, and encourage team members.
Serve as a role model, demonstrating appropriate behaviors and promoting mutual trust and respect.
Ensure employees understand expectations and maintain productivity levels.
Solicit employee feedback through an "open door" policy and address concerns.
Ensure disciplinary procedures and documentation comply with Standard and Local Operating Procedures (SOPs and LSOPs).

Operational Standards and Compliance

Maintain food preparation, handling, and correct storage standards.
Support procedures for food and beverage portion and waste controls.
Ensure compliance with all applicable laws and regulations.
Review staffing levels to meet guest service, operational needs, and financial objectives.

Problem Solving and Communication

Analyze information and evaluate results to choose optimal solutions for problems.
Communicate effectively with supervisors, co-workers, and subordinates.
Bring issues to the attention of the department manager and Human Resources as necessary.
Attend and participate in all pertinent meetings.