Chef-Pastry

Role overview

Education and experience

• High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of relevant experience.

Pastry team leadership

• Supervise employees, manage day-to-day operations, maintain productivity, and coordinate cooks and food preparation workers.
• Lead shifts while personally preparing food items and completing requests to specification.
• Build team trust and cooperation, set expectations, solicit feedback, and address employee concerns.
• Train employees on safety procedures, menu items, ingredients, and preparation methods; review staffing levels and assist with hiring.

Culinary standards and operations

• Create pastry products and recognize quality ingredients, presentation, and flavor.
• Maintain food preparation, handling, storage, purchasing, receiving, temperature, and sanitation standards.
• Supervise pastry shift operations and ensure compliance with food and beverage policies and applicable laws.
• Control portions and waste; purchase supplies and manage inventory within budget.
• Check the quality of raw and cooked products and help create decorative food displays.

Guest service and goals

• Provide service that supports guest satisfaction and retention, communicate about guest needs, and coach employees to improve service.
• Achieve performance, budget, and team goals; plan and prioritize work.
• Complete employee procedures and documentation according to operating procedures and support review processes.
• Communicate with coworkers and supervisors, solve problems, raise issues as needed, and participate in relevant meetings.

Schedule and location

• The role is full time and located at the Ritz-Carlton in Doha, Qatar.
• The posting states the position is not remote.