Sous Chef - Pastry
Salary not disclosed
Closes in 16 days
About the company
Fiji Marriott Resort Momi Bay is part of Marriott International's global hotel portfolio, which includes the Marriott Hotels and JW Marriott brands. Marriott Hotels aims to elevate the art of hospitality with thoughtful, heartfelt, forward-thinking service delivered through its associates worldwide. Marriott International positions itself as an equal opportunity employer that values the diverse backgrounds, culture, and experiences of its associates across its global properties.
About the role
This Sous Chef - Pastry role leads the pastry culinary team, personally performing baking and decorating tasks while supervising and training cooks and kitchen staff. The position owns day-to-day pastry operations, including preparation, presentation, and compliance with food safety, sanitation, and quality standards. The Sous Chef is responsible for leading shifts, coordinating food preparation activities, and stepping in to perform staff duties when needed. The role also carries responsibility for guest and employee satisfaction, operating budget management, inventory and supply purchasing, and supporting staff training, development, and disciplinary processes in line with standard operating procedures.
Key responsibilities
- Personally perform baking, decorating, and pastry preparation tasks while leading the pastry team
- Supervise and coordinate the activities of cooks and kitchen workers involved in food preparation
- Ensure food preparation, handling, storage, and purchasing standards are maintained
- Maintain sanitation, food safety standards, and proper food temperatures
- Lead shifts, prepare food to required specifications, and check quality of raw and cooked products
- Train and develop staff on menu items, ingredients, and preparation methods
- Manage inventories and purchase supplies according to budget
- Support disciplinary procedures, staffing levels, and interviewing/hiring of team members
About the successful candidate
- High school diploma or GED plus 4 years of experience in culinary, food and beverage, or a related professional area, OR
- A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major plus 2 years of experience in culinary, food and beverage, or a related professional area
- Strong interpersonal and communication skills to lead, influence, and encourage others
- Demonstrated honesty, integrity, and ability to lead by example
- Ability to recognize superior quality products, presentations, and flavor
- Skilled in creating decorative food displays and determining food presentation
- Ability to train, coach, and supervise kitchen staff effectively
- Strong organizational skills to prioritize, plan, and accomplish goals including budget and performance targets