Executive Chef-Pastry II

Role summary

Education and experience

• High school diploma or GED plus four years of culinary, food and beverage, or related professional experience; OR a related accredited two-year degree plus two years of such experience.

Team leadership

• Supervise employees and coordinate pastry cooks and workers; lead pastry preparation shifts and maintain productivity.
• Set performance expectations, communicate business objectives, and build collaborative relationships and team cooperation.
• Guide and develop staff through coaching, mentoring, training, and feedback; review staffing needs and employee concerns.

Pastry and culinary standards

• Personally prepare food items and fulfill requests to specification; develop new pastry ideas and assist with pastry menu development.
• Maintain proper food handling, temperatures, preparation, storage, sanitation, and applicable legal standards.
• Ensure high-quality products, presentation, and flavor; create decorative food displays and teach pastry classes.
• Operate and maintain department equipment and report malfunctions.

Guest service and operations

• Manage daily operations and service quality, address guest problems and complaints, and obtain feedback on products and service.
• Support culinary and budget goals, portion and waste controls, and supply purchasing and inventory management.
• Train employees in safety procedures and participate in relevant meetings; represent the property at media events as needed.

Work arrangement

• Full-time schedule; the posting states the position is not remote.
• The role is based at the listed Doha property.