Pastry Chef de Partie at Marriott International Inc

POSITION SUMMARY

Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Complete appropriate safety training and certifications to perform work tasks.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest’s name when possible.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Provide assistance to coworkers, ensuring they understand their tasks.
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one’s voice, using the callers’ name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Talk with and listen to other employees to effectively exchange information.

Assists Management

• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Visually inspect tools, equipment, or machines (e.g., to identify defects).

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

Stocking/Receiving

• Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

• Use baking tools (for example, rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare baked foods.
• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare breads and pastries, including preparing doughs and fillings, proofing, baking breads and breakfast pastries, and decorating as appropriate.
• Review Production Sheet to understand daily variety of baked goods to be produced, finished, packaged, and stocked.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Prepare bakery merchandise by accurately following thawing and baking guidelines to ensure product quality and visual appearance within production timelines.
• Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food storage areas are clean.

CRITICAL COMPETENCIES

Analytical Skills

• Arithmetic Computation
• Learning

Interpersonal Skills

• Team Work
• Diversity Relations
• Interpersonal Skills

Communications

• Listening
• Communication
• English Language Proficiency
• Applied Reading

Personal Attributes

• Presentation
• Positive Demeanor
• Dependability
• Safety Orientation
• Adaptability/Flexibility
• Initiative
• Stress Tolerance
• Integrity

Organization

• Time Management
• Multi-Tasking
• Detail Orientation

Physical Abilities

• Stamina
• Proper Lifting Techniques

Stock and Inventory

• Food Storage and Rotation

Equipment and Tools

• Temperature Standards
• Kitchen Measurement Tools
• Thermometer and Thermostat
• Kitchen Equipment
• Cleaning Kitchen Tools/Equipment
• Kitchen Tools
• Kitchen Wares

Basic Cookery

• Bakery Procedures
• Mixing Skills
• Recipe
• Measurement
• Information Retention

Cleaning and Sanitation

• Sanitation Systems

PREFERRED QUALIFICATIONS

Education

Technical, Trade, or Vocational School Degree

Related Work Experience

At least 2 years of related work experience

Supervisory Experience

No supervisory experience is required