Chef Pastry

About the Role

Sheraton Hotels & Resorts is seeking a Chef Pastry to join their team in Medina, Al Madinah. This full-time role involves leading the pastry culinary team, ensuring high standards in food preparation, and contributing to overall guest satisfaction. The ideal candidate will have 5-10 years of relevant experience.

Key Responsibilities

• Lead and manage the pastry culinary team, fostering mutual trust and cooperation.
• Oversee day-to-day operations, ensuring productivity and adherence to expectations.
• Develop and create new pastry applications, ideas, and artistic contributions.
• Maintain high standards for food preparation, handling, storage, purchasing, and receiving.
• Ensure compliance with all Food & Beverage policies, standards, procedures, and applicable regulations.
• Prepare and cook various types of food, checking quality of raw and cooked products.
• Assist in food presentation and create decorative food displays.
• Provide exceptional customer service, managing daily operations to meet guest expectations.
• Train employees in safety procedures and supervise adherence to loss prevention policies.
• Manage inventory and purchase appropriate supplies according to budget.

Team Leadership and Development

• Utilize interpersonal and communication skills to lead and influence team members.
• Serve as a role model, demonstrating appropriate behaviors and encouraging collaboration.
• Solicit employee feedback and address concerns to improve satisfaction.
• Participate in training staff on menu items, including ingredients, preparation methods, and tastes.
• Assist in interviewing and hiring team members with suitable skills.

Operational Standards and Compliance

• Ensure sanitation and food standards are consistently achieved.
• Support procedures for food and beverage portion and waste controls.
• Administer property policies fairly and consistently, ensuring disciplinary procedures align with SOPs and LSOPs.
• Review staffing levels to meet guest service, operational needs, and financial objectives.

Required Qualifications

• A minimum of 5-10 years of experience in a similar culinary role.
• Demonstrated creative baking and decorating talents.
• Proven ability to lead and manage a culinary team effectively.
• Strong understanding of food preparation, handling, and storage standards.
• Knowledge of applicable food and beverage laws and regulations.

Additional Responsibilities

• Communicate effectively with supervisors, co-workers, and subordinates.
• Analyze information and evaluate results to solve problems and make informed decisions.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Attend and participate in all pertinent meetings.