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Lead Pastry Sous Chef
hace 4 semanas
**Job Summary**
As a Lead Pastry Sous Chef at Hotel Arts Barcelona, you will be responsible for leading the pastry culinary team to prepare high-quality pastries for all areas. You will work to continually improve guest and employee satisfaction while maintaining the operating budget. Your role will involve leading the development and training of the team to improve results while maintaining standards.
**Responsibilities**
- Lead the pastry culinary team to prepare high-quality pastries for all areas.
- Work to continually improve guest and employee satisfaction while maintaining the operating budget.
- Lead the development and training of the team to improve results while maintaining standards.
- Supervise and manage employees to ensure the productivity level of employees.
- Ensure employees understand expectations and parameters.
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
- Solicit employee feedback and utilize an "open door" policy to identify and address employee problems or concerns.
- Lead shifts while personally preparing food items and executing requests based on required specifications.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Maintain culinary standards and responsibilities.
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
- Recognize superior quality products, presentations, and flavor.
- Maintain food preparation handling and correct storage standards.
- Maintain purchasing, receiving, and food storage standards.
- Support procedures for food & beverage portion and waste controls.
- Follow proper handling and right temperature of all food products.
- Supervise pastry preparation shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
- Ensure compliance with all applicable laws and regulations.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Assist in determining how food should be presented and create decorative food displays.
- Provide services that are above and beyond for customer satisfaction and retention.
- Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Set a positive example for guest relations.
- Empower employees to provide excellent customer service.
- Emphasize guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Strive to improve service performance.
- Achieve and exceeds goals including performance goals, budget goals, team goals, etc.
- Develop specific goals and plans to prioritize, organize, and accomplish your work.
- Train employees in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
- Purchase appropriate supplies and manage inventories according to budget.
- Support Training and Development Activities.
**Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.**
**Job Number:**
#J-18808-Ljbffr
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