Pastry Chef

JOB SUMMARY
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 associate satisfaction while maintaining the operating budget. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

JOB MAIN FUNCTIONS
- 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.
- Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
- Ensures disciplinary procedures and documentation are completed according to Marriott Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Ensures compliance with all Singapore regulations.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Sets a positive example for guest relations.
- Ensures associates understand expectations and parameters.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Empowers associates to provide excellent customer service.
- Communicates performance expectations in accordance with job descriptions for each position.
- Participates in the associate performance appraisal process, providing feedback as needed.
- Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
- Ensures hotel policies are administered fairly and consistently.
- Trains associates' in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
- Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
- Brings issues to the attention of the department manager and Human Resources as necessary.
- Purchases appropriate supplies and manage inventories according to budget.
- Strives to improve service performance.
- Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- 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.
- Any other duties as may be assigned from time to time.

JOB MAIN RESPONSIBILITIES
- Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
- Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.
- Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
- Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Managing Daily Operations of the Area or Department- Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
- Communicating with Supervisors, Peers, or Subordinates- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
- Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
- Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

JOB REQUIREMENTS
- Minimum Diploma in Culinary Arts & Pastry Skills.
- At least 10 years of relevant experience in handling Pastry technical skills & Section Head leadership.
- Able to demonstrate and train employees and able to motivate them.
- Great interpersonal & communication skills.
- Must be consistent on the quality of products.
- Responsible for the day-to-day operations.
- Able to start work within short notice period.