To produce the majority of pastry items for the hotel, including the dessert displays, show-pieces, chocolates, petit-fours and specified bread items to a high quality standard of ingredients and appearance.
Responsible for the direction and control of the Pastry department, the work of the staff in that section and to work in unison with the other sections of the brigade.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Assess quality control and adhere to service standards
Support the control of food cost
Responsible for the hygienic and safe preparation of food within the kitchen.
Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.
Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
In conjunction with the Executive Chef, implement and prepare new items and menus.
Implement quality control procedures.
Liaise with the Engineering as to maintenance within kitchen
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish.
Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
Follow all company and safety and security policies and procedures; report maintenance needs, 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.
Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
- Job type
- Doha, Qatar
- F&B other
- Starting in
- As soon as possible
- Contract duration