Executive Pastry Chef

Job Summary

St. Regis Hotels & Resorts is seeking an Executive Pastry Chef for its Doha location. This role involves leading the pastry team, ensuring high-quality and consistent pastry production across all hotel areas. The Executive Pastry Chef will focus on enhancing guest and employee satisfaction while managing operational budgets and fostering team development. A key aspect of this position is maintaining stringent sanitation and food safety standards.

Responsibilities

• Lead and inspire the pastry team, demonstrating strong leadership and sound financial decision-making.
• Oversee daily operations, ensuring productivity and clear communication of expectations to staff.
• Foster a collaborative and respectful team environment, acting as a role model for appropriate workplace behavior.
• Personally prepare food items and execute requests to exacting specifications during shifts.
• Supervise and coordinate the activities of kitchen staff involved in food preparation.
• Develop innovative pastry concepts, designs, and presentations.
• Maintain exceptional standards for food quality, presentation, and flavor.
• Ensure adherence to proper food handling, storage, and temperature control protocols.
• Oversee pastry preparation operations, ensuring compliance with all Food & Beverage policies and procedures.
• Ensure all applicable laws and regulations related to food service are followed.
• Prepare and cook a variety of food items for regular service, special guests, or functions.
• Monitor the quality of raw and cooked food products to meet established standards.
• Assist in the presentation of food and the creation of decorative food displays.
• Deliver service that exceeds customer expectations, focusing on guest satisfaction and retention.
• Manage daily operations to ensure quality and standards meet guest expectations.
• Improve service by coaching staff on guest needs, providing guidance, and offering feedback.
• Set a positive example for guest relations and empower employees to provide excellent service.
• Prioritize and organize tasks to achieve performance, budget, and team goals.
• Train staff on safety procedures and loss prevention policies to prevent accidents and control costs.
• Manage inventory and procure necessary supplies within budget.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures.
• Train staff on menu items, including ingredients, preparation, and unique flavors.
• Review staffing levels to meet guest service, operational, and financial objectives.
• Administer property policies fairly and consistently.
• Assist in interviewing and hiring team members with the necessary skills.
• Communicate effectively with supervisors, colleagues, and subordinates.
• Analyze information and evaluate results to solve problems effectively.
• Escalate issues to department management and Human Resources as needed.
• Participate in all relevant meetings.

Requirements

• High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional field.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, combined with 2 years of experience in culinary, food and beverage, or a related professional field.
• Demonstrated ability to lead, influence, and encourage others.
• Strong understanding of employee positions and ability to perform duties in their absence.
• Excellent interpersonal and communication skills.
• Ability to develop new ideas, systems, or products.
• Proficiency in maintaining food preparation, handling, and storage standards.
• Knowledge of purchasing, receiving, and food storage standards.
• Understanding of food and beverage portion and waste control procedures.
• Experience in supervising pastry preparation shift operations.
• Familiarity with applicable laws and regulations in food service.
• Skills in checking food quality and presentation.
• Experience in creating decorative food displays.
• Proven ability to provide exceptional customer service.
• Experience in managing day-to-day operations to meet guest expectations.
• Ability to coach and guide employees to improve service performance.
• Skills in setting positive examples for guest relations.
• Experience in empowering employees to deliver excellent customer service.
• Ability to focus on continuous improvement in service performance.
• Skills in achieving and exceeding goals, including performance, budget, and team objectives.
• Ability to develop specific goals and plans to prioritize, organize, and accomplish work.
• Experience in training employees in safety procedures and loss prevention.
• Ability to manage inventories and purchase supplies according to budget.
• Experience in ensuring disciplinary procedures and documentation are completed correctly.
• Ability to participate in training staff on menu items.
• Skills in reviewing staffing levels to meet operational and financial objectives.
• Experience in administering property policies fairly and consistently.
• Ability to assist in interviewing and hiring employees.
• Strong analytical and problem-solving skills.
• Ability to communicate effectively in written and verbal forms.
• Willingness to attend and participate in all pertinent meetings.

Perks

Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace. We value the unique backgrounds of our associates and foster an environment where all are welcome and have access to opportunity. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Joining St. Regis offers the chance to be part of a luxury brand with a global presence, known for delivering exquisite experiences and impeccable service. You will have the opportunity to work in a dynamic environment, contribute to a world-class team, and grow professionally.