pAt The St. Regis Rome we are looking for an Executive Pastry Chef. /p pReporting to the Executive Assistant Manager in charge of FB, the resource will lead the pastry team to serve Restaurants and banqueting. /p h3JOB SUMMARY /h3 pExhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. /p h3CANDIDATE PROFILE /h3 h3Education and Experience /h3 ul liHigh school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ul li2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. /li /ul h3CORE WORK ACTIVITIES /h3 h3Leading Pastry Culinary Team /h3 ul liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liSupervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liServes as a role model to demonstrate appropriate behaviors. /li liEnsures and maintains the productivity level of employees. /li liEnsures employees understand expectations and parameters. /li liEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. /li liSolicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. /li liLeads shifts while personally preparing food items and executing requests based on required specifications. /li liSupervises and coordinates activities of cooks and workers engaged in food preparation. /li /ul h3Ensuring Culinary Standards and Responsibilities are Met /h3 ul liDevelops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.



/li liRecognizes superior quality products, presentations and flavor. /li liMaintains food preparation handling and correct storage standards. /li liMaintains purchasing, receiving and food storage standards. /li liSupports procedures for food beverage portion and waste controls. /li liFollows proper handling and right temperature of all food products. /li liSupervises pastry preparation shift operations and ensures compliance with all Food Beverage policies, standards and procedures. /li liEnsures compliance with all applicable laws and regulations. /li liPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li liChecks the quality of raw and cooked food products to ensure that standards are met. /li liAssists in determining how food should be presented and creates decorative food displays. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides services that are above and beyond for customer satisfaction and retention. /li liManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liSets a positive example for guest relations. /li liEmpowers employees to provide excellent customer service. /li liEmphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. /li liStrives to improve service performance. /li /ul h3Maintaining Culinary Goals /h3 ul liAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /li liDevelops specific goals and plans to prioritize, organize, and accomplish your work. /li liTrains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. /li liPurchases appropriate supplies and manage inventories according to budget.



/li /ul h3Supports Training and Development Activities /h3 ul liEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. /li liParticipates in training staff on menu items including ingredients, preparation methods and unique tastes. /li liReviews staffing levels to ensure that guest service, operational needs and financial objectives are met. /li liEnsures property policies are administered fairly and consistently. /li liAssists as needed in the interviewing and hiring of employee team members with appropriate skills. /li /ul h3Additional Responsibilities /h3 ul liProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. /li liAnalyzes information and evaluates results to choose the best solution and solve problems. /li liBrings issues to the attention of the department manager and Human Resources as necessary. /li liAttends and participates in all pertinent meetings. /li /ul pAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. /p pCombining timeless glamour with a vanguard spirit, St. Regis Hotels Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. bBe /b where you can do your best work, bbegin /b your purpose, bbelong /b to an amazing global team, and bbecome /b the best version of you. /p #J-18808-Ljbffr

📌 Executive Pastry Chef (Roma)
🏢 The St. Regis Rome
📍 Roma