Executive Pastry Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Malaysia, Langkawi

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

Job Responsibility:

Supervises and manages employees
supervises and coordinates activities of cooks and workers engaged in pastry preparation
ensures and maintains the productivity level of employees
supervises pastry preparation shift operations
ensures that regular on-going communication occurs with employees
leads shifts while personally preparing food items and executing requests
represents the property in media events as needed
facilitates pastry classes for customers and the community
develops, designs, or creates new ideas and items for pastry kitchen
follows proper handling and right temperature of all food products
maintains food preparation handling and correct storage standards
ensures employees maintain required food handling and sanitation certifications
ensures compliance with all applicable laws and regulations
assists the Executive Chef with menu development associated with pastry
operates and maintains all department equipment and reports malfunctions
prepares and cooks foods of all types
assists in determining how food should be presented and creates decorative food displays
monitors and provides service behaviors that are above and beyond for customer satisfaction
manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed
sets a positive example for guest relations
empowers employees to provide excellent customer service
responds to and handles guest problems and complaints
interacts with guests to obtain feedback on product quality and service levels
emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
supports procedures for food and beverage portion and waste controls
purchases appropriate supplies and manage inventories according to budget
trains employees in safety procedures
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
participates in training staff on menu items including ingredients, preparation methods and unique tastes
ensures property policies are administered fairly and consistently
ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
uses all available on the job training tools for employees
solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
analyzes information and evaluating results to choose the best solution and solve problems
attends and participates in all pertinent meetings

Requirements:

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

Additional Information:

Job Posted:
April 24, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Executive Pastry Chef