Chef Pastry

About the Role of Chef-Pastry

Sheraton is seeking a Chef-Pastry to lead and manage the pastry section. This full-time role involves overseeing the preparation of quality and consistent pastries across all areas, while also focusing on staff development and maintaining operational standards. The ideal candidate will have 2-5 years of relevant experience.

Key Responsibilities

• Lead and manage employees, overseeing all day-to-day operations and performing duties in their absence when necessary.
• Utilize interpersonal and communication skills to lead, influence, and encourage the team, advocating for sound financial and business decision-making.
• Foster mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Ensure and maintain employee productivity levels, ensuring they understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees, encouraging similar interactions within the team.
• Solicit employee feedback, implement an "open door" policy, and review employee satisfaction results to address concerns.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Supervise and coordinate activities of cooks and workers involved in food preparation.
• Supervise pastry preparation shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Prepare and cook various types of food, for regular service or special functions.

Qualifications and Skills

• 2-5 years of experience in a similar role.
• Ability to develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Demonstrated ability to recognize superior quality products, presentations, and flavors.
• Proficiency in maintaining food preparation, handling, and correct storage standards.
• Knowledge of purchasing, receiving, and food storage standards.
• Understanding of procedures for food & beverage portion and waste controls.
• Adherence to proper handling and temperature control of all food products.
• Ability to check the quality of raw and cooked food products to ensure standards are met.
• Skill in assisting with food presentation and creating decorative food displays.
• Commitment to providing excellent customer service to ensure satisfaction and retention.
• Capability to manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• A positive example for guest relations and the ability to empower employees for excellent customer service.
• Ability to train employees in safety procedures and supervise their adherence to loss prevention policies.
• Experience in purchasing appropriate supplies and managing inventories according to budget.
• Participation in training staff on menu items, including ingredients, preparation methods, and unique tastes.
• Ability to review staffing levels to meet guest service, operational needs, and financial objectives.
• Strong analytical skills to evaluate information and choose optimal solutions for problems.

Operational Compliance

• Ensure compliance with all applicable laws and regulations.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Ensure property policies are administered fairly and consistently.

Team Leadership and Development

• Lead development and training of the team to improve results while maintaining standards.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.

Performance and Planning

• Achieve and exceed various goals, including performance, budget, and team objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Attend and participate in all pertinent meetings.