Executive Pastry Chef

Role summary

Education and experience

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

Pastry team leadership

• Supervise employees and day-to-day operations, lead shifts, and coordinate cooks and other food-preparation workers.
• Set expectations, maintain productivity, build trust and collaboration, solicit feedback, and address employee concerns.
• Lead by example while personally preparing food items and fulfilling requests to specification.

Culinary standards and operations

• Develop new products, ideas, systems, and artistic contributions; recognize quality products, presentation, and flavor.
• Maintain food preparation, handling, storage, purchasing, receiving, portion, and waste-control standards.
• Ensure compliance with food and beverage procedures, policies, laws, and regulations.
• Prepare foods for routine service, special guests, and functions; check raw and cooked food quality and create decorative displays.

Guest service and goals

• Provide excellent guest service and coach employees to understand and meet guest needs.
• Set and pursue performance, budget, and team goals; organize work and manage purchasing, supplies, and inventory within budget.
• Train employees in safety and menu items, including ingredients, preparation methods, and distinctive flavors.
• Review staffing needs, support fair policy administration and hiring, and complete required employee documentation.
• Communicate and analyze operational issues, solve problems, escalate concerns when needed, and participate in meetings.

Work arrangement

• Full-time management position at the listed Doha hotel location; the posting states it is not remote.