Pastry Sous Chef

Exhibits creative baking and decorating talents by preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading the Pastry Team

• Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.

• Coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Assists in the supervision of pastry preparation shift operations.

• Prepares food items and executes requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are Met for Pastry Team

• Develops, designs, or creates new ideas and items for Pastry Kitchen.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Assists the Executive Chef with menu development associated with Pastry.

• Operates and maintains all department equipment and reports malfunctions.

https://careers.marriott.com/pastry-sous-chef-jw-marriott-hotel-tokyo/job/977D3E5A5C4F679F51AF0AFC0DA3F38E