Pastry Chef Niko Romito 2 Michelin

POSITION SUMMARY

Prepare breads and pastries including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand the variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality, and presentation standards and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food and report issues to management. Monitor the quality of food prepared and portions served throughout the shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical Trade or Vocational School Degree.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None.

Marriott International is an equal opportunity employer, believes in hiring a diverse workforce, and is committed to nondiscrimination on any protected basis such as disability and veteran status or any other basis covered under applicable law.