Pastry Chef

The Pastry Chef is responsible for the overall management and success of the pastry and bakery operation. The role combines hands-on culinary expertise with strong leadership capabilities, ensuring the consistent production of high-quality pastries, desserts, cakes, breads, and specialty products while maintaining food safety standards, productivity, and cost controls.

Working closely with the Executive Chef and culinary leadership team, the Pastry Chef leads the development, training, and performance of the pastry team while continuously enhancing guest satisfaction and supporting the hotel's commercial objectives.

• Trade Certificate, Diploma, or Degree in Culinary Arts, Pastry Arts, Baking, Hospitality Management, or a related discipline preferred.
• Minimum 4 years of professional pastry or bakery experience, including supervisory experience in a hotel, resort, restaurant, or large-scale catering environment.
• International hotel experience is highly desirable.
• Experience producing a wide range of pastries, cakes, desserts, breads, chocolates, and specialty confectionery products.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• →Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• →Recognizes superior quality products, presentations and flavor.
• →Maintains food preparation handling and correct storage standards.
• →Maintains purchasing, receiving and food storage standards.
• →Supports procedures for food & beverage portion and waste controls.
• →Follows proper handling and right temperature of all food products.
• →Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• →Ensures compliance with all applicable laws and regulations.
• →Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• →Checks the quality of raw and cooked food products to ensure that standards are met.
• →Assists in determining how food should be presented and creates decorative food displays.

• →Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• →Analyzes information and evaluates results to choose the best solution and solve problems.
• →Brings issues to the attention of the department manager and Human Resources as necessary.
• →Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals 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.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Strives to improve service performance.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures property policies are administered fairly and consistently.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.