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(ARE-Dubai) Pastry Sous Chef Full Time
Additional Information
Job Number 25007034
Job Category Food and Beverage & Culinary
Location Al Maha a Luxury Collection Desert Resort & Spa Dubai, Dubai Desert Conservation Reserve, Dubai, United Arab Emirates, United Arab Emirates, 118887 VIEW ON MAP
Schedule Full Time
Located Remotely? N
Position Type Management
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
SCOPE / BUSINESS CONTEXT
+ A Full Time position based at Al Maha Desert Resort and Spa, The Luxury Collection.
+ Number of Direct Reports – 5-15
+ Titles of Direct Reports- CDP,DCDP, Commis 1,2,3
CANDIDATE PROFILE
Experience:
+ 8 years
Skills and Knowledge
+ PIC Managing Food Safety
Education or Certification
+ N/A
CORE WORK ACTIVITIES
_The following are specific responsibilities and contributions critical to the successful performance of the position:_
Ensuring Culinary Standards and Responsibilities are met
+ Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
+ Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
+ Assists Executive Chef with all kitchen operations and preparation.
+ Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
+ Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
+ Assists in determining how food should be presented and creates decorative food displays.
+ Maintains purchasing, receiving and food storage standards.
+ Ensures compliance with food handling and sanitation standards.
+ Performs all duties of kitchen managers and associates as necessary.
+ Recognizes superior quality products, presentations and flavor.
+ Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
+ Follows proper handling and right temperature of all food products.
+ Operates and maintains all department equipment and reports malfunctions.
+ Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
+ Supervises and coordinates activities of cooks and workers engaged in food preparation.
+ Leads shifts while personally preparing food items and executing requests based on required specifications.
+ Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
+ Encourages and builds mutual trust, respect, and cooperation among team members.
+ Serves as a role model to demonstrate appropriate behaviors.
+ Maintains the productivity level of associates.
+ Ensures associates understand expectations and parameters.
+ Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
+ Ensures property policies are administered fairly and consistently.
+ Communicates performance expectations in accordance with job descriptions for each position.
+ Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
+ Provides services that are above and beyond for customer satisfaction and retention.
+ Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
+ Sets a positive example for guest relations.
+ Empowers associates to provide excellent customer service.
+ Interacts with guests to obtain feedback on product quality and service levels.
+ Handles guest problems and complaints.
Maintaining Culinary Goals
+ Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
+ Develops specific goals and plans to prioritize, organize, and accomplish your work.
+ Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
+ Trains associates in safety procedures.
Managing and Conducting Human Resource Activities
+ Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
+ Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
+ Participates in the associate performance appraisal process, providing feedback as needed.
+ Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
+ Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
+ Analyzes information and evaluating results to choose the best solution and solve problems.
+ Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders (BEO), Pre-Cons, Staff, Forecast, Department and Intradepartmental).
Food Safety
+ Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing 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.
+ Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
+ Maintain kitchen logs for food safety program compliance
+ Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.
+ Follow guidelines and checklists related to PIC (Person in charge)
+ Support initiatives related to food safety.
+ Report any guest complaints or other issues related to food safety to the culinary management.
+ 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.
MANAGEMENT COMPETENCIES
Leadership
+ Adaptability – Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
+ Communication – Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behaviour; and models active listening to ensure understanding.
+ Problem Solving and Decision Making – Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
+ Professional Demeanour – Exhibits behavioural styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution
+ Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
+ Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
+ Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
Building Relationships
+ Co-worker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
+ Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
+ Global Mind-set – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
+ Organizational Capability – Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
+ Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
+ Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
+ Business Acumen – Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
+ Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
+ Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
+ Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
+ Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
+ Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
+ Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
+ Writing – Communicates effectively in writing as appropriate for the needs of the audience.
_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._
The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories.
Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe’s most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination’s heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
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