Cluster Executive Chef-Pastry II

Riyadh Marriott Hotel; Riyadh; On-site; SAR 45,000 - 60,000; Full time

Job summary

A leading hotel in Riyadh is seeking a Pastry Chef responsible for overseeing daily pastry operations, ensuring high-quality standards, and leading a team. The ideal candidate will have extensive culinary experience and a passion for creating exceptional pastries while maintaining guest satisfaction.

Qualifications

• 4 years experience in culinary or related area.
• 2 years experience in culinary, food and beverage, or related area.

Responsibilities

• Supervises pastry operations and staff.
• Ensures compliance with food standards and regulations.
• Develops new ideas for the pastry kitchen.

Skills

Leadership

Communication

Interpersonal Skills

Education

High school diploma or GED

2-year degree in Culinary Arts

Job description

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

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
• 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.

Core Work Activities

Leading the Discipline Teams

• Supervises and manages employees; understands employee roles well enough to perform duties in their absence.
• Supervises and coordinates activities of cooks and pastry preparation workers.
• Uses interpersonal and communication skills to lead, influence, and encourage; advocates sound financial and business decisions; demonstrates honesty and integrity; leads by example.
• Builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for appropriate behaviors.
• Maintains employee productivity levels.
• Communicates performance expectations according to job descriptions.
• Establishes and maintains open, collaborative relationships with employees.
• Ensures ongoing communication to create awareness of business objectives, expectations, recognition, and results.
• Leads shifts while personally preparing food and executing requests as per specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops and creates new ideas for the pastry kitchen.
• Follows proper handling and temperature protocols for all food products.
• Maintains food handling and storage standards.
• Recognizes superior quality in products, presentation, and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations.
• Assists with pastry menu development.
• Operates and maintains department equipment; reports malfunctions.
• Prepares and cooks various foods, including for special events.
• Assists in food presentation and creates decorative displays.

Ensuring Exceptional Customer Service

• Provides service behaviors that exceed customer expectations.
• Manages daily operations to meet quality standards and customer expectations.
• Supports staff in understanding guest needs, providing guidance, feedback, and coaching.
• Sets a positive example in guest relations.
• Empowers employees to deliver excellent service.
• Handles guest problems and complaints effectively.
• Gathers guest feedback on product and service quality.
• Focuses on continuous improvement in guest satisfaction.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals for pastry products, including performance, budget, and team goals.
• Provides guidance to prioritize and organize daily pastry operations.
• Supports procedures for portion control and waste management.
• Purchases supplies and manages inventories within budget.
• Trains employees in safety procedures.

Managing Human Resources Activities

• Identifies developmental needs and coaches or mentors staff.
• Participates in training staff on menu items and ingredients.
• Ensures fair and consistent administration of policies.
• Completes disciplinary procedures and documentation per SOPs and LSOPs.
• Reviews staffing levels to meet service, operational, and financial needs.
• Utilizes on-the-job training tools.
• Solicits employee feedback and reviews satisfaction results to address concerns.

Additional Responsibilities

• Provides information to colleagues via various communication methods.
• Analyzes information to evaluate and solve problems.
• Attends and participates in relevant meetings.

Marriott International is an equal opportunity employer. We promote diversity and inclusion and are committed to non-discrimination on any protected basis, such as disability and veteran status.