Pastry - Chef de Partie (Maternity Cover)

Position: Pastry Chef De Partie Date: September 2023 Business Unit: The Shelbourne, Autograph Collection Department: Kitchen Reports to: Executive Chef & Executive Sous Chef JOB SUMMARY Responsible for the quality, consistency and production of all pastry food preparation areas including banquets, room service, restaurants, lounges and associate cafeteria. Is responsible for ensuring consistent, high quality pastry products for all events. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. CANDIDATE PROFILE Experience Minimum of 2 years experience at Pastry Chef De Partie level in large high quality hotels or restaurants, and a minimum of 5 years culinary experience in hotels and restaurants SKILLS AND KNOWLEDGE Excellent pastry skills; possesses the ability to perform all functions in the pastry kitchen Food and Beverage culinary management or supervisory experience with demonstrated leadership Extensive knowledge of food handling and sanitation standards Knowledge of menu composition Understanding of use and maintenance of kitchen equipment Understanding of Food & Beverage outlet operating procedures Effective decision making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling Ability to acquire and maintain relationships e.g., associates, customers, vendors Strong customer and associate relation skills Knowledge of overall hotel operations as they affect kitchen and related areas Ability to effectively manage labor productivity Good presentation and platform skills Good communication skills (verbal, listening, writing) Strong organization skills Effective conflict management skills Effective change management skills Good training/facilitator skills Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards High School Diploma or equivalent required Internationally recognized Pastry/Culinary Education preferred Pastry Chef De Partie Job Specification Marriott International, Incorporated Page 2 Confidential and Proprietary Certifications as required to comply with local legislation LEADERSHIP QUALITIES The following are the Leadership competencies for the position of Pastry Chef De Partie BUSINESS RESULTS Balanced Scorecard Results: Supports and conducts activities to drive and continuously improve financial results, guest satisfaction, human capital index and market share. Operations: Supervises the pastry prep areas and staff. Works with Food & Beverage managers and associates to execute the F&B strategy and focus on meeting or exceeding departmental and hotel goals. Ensures compliance with Marriott Operating Standards to maintain brand integrity. Guest Satisfaction: Ensures kitchen associates strive to meet or exceed customer expectations. Helps build customer loyalty through product and or service excellence. Human Resources: Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services. Sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success. Sales and Revenue Management: Supports the F&B marketing strategy targeting both in-house and external customers. Assists as needed in menu development to ensure product quality. Financial Management: Participates in the management of the departments annual operating budget to achieve or exceed budget expectations. Helps to manage wages, productivity and expenses in accordance with business demand. TECHNICAL EXPERTISE (Learning and Applying Personal Expertise) The following are specific responsibilities and contributions critical to the successful performance of the position: OPERATIONS/PROPERTY MANAGEMENT Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies standards and procedures. Assists Executive Chef and Sous Chef with kitchen operations as necessary. Performs all duties of kitchen managers and associates as required. Recognizes superior quality products, presentations and flavor. Maintains food preparation handling and correct storage standards. Maintains purchasing, receiving and food storage standards. Ensures compliance with all local, and Health Department regulations. Understands and maintains all standard recipes on the Chef-Tec software. Supports procedures for food & beverage portion and waste controls. Follows proper handling and right temperature of all food products. Knows and implements Marriott's 70 Point Safety Standards. Helps the Executive Chef research and test new food products in conjunction with Company initiatives. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Operates and maintains all department equipment and reports malfunctions. Pastry Chef De Partie Job Specification Marriott International, Incorporated Page 3 Confidential and Proprietary Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained. Purchases appropriate supplies and manage inventories according to budget. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. Trains associate in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs. Effectively investigates, reports and follows-up on associate accidents. Complies with all current Marriott standard and local operating policies and procedures GUEST SATISFACTION Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Empower associates to provide excellent customer service. Ensures associates understand expectations and parameters. Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance. Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Helps associates receive on-going training to understand guest expectations. Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility. HUMAN RESOURCES Assists as needed in the interviewing and hiring of associate team members with appropriate skills. Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations. Uses all available on the job training tools for associates, supervises on-going training initiatives and conducts training when appropriate. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Actively solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Participates in associate progress discipline procedures. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Pastry Chef De Partie Job Specification Marriott International, Incorporated Page 4 Confidential and Proprietary Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. Celebrates successes and publicly recognizes the contributions of team members; ensures associate recognition is taking place on all shifts. Participates in an on-going associate recognition program. Ensures associates maintain required food handling and sanitation certifications. SALES AND REVENUE MANAGEMENT Assists the Pastry Chef/Executive Chef with menu development. Interacts with the Banquet Chef and Catering department on training regarding pastry food knowledge and menu composition. FINANCIAL MANAGEMENT Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration. Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. Understands the impact of departments operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. OTHER Performs other duties as assigned to meet business needs. The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times Skills: Organised