Executive Pastry Chef

Ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Manage the preparation and update of the Pastry Departmental Operations Manual.

Ensure that pastry and bakery associates also provide excellent service to internal customers as appropriate.

Spend time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

Maximise associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.

Continuously explore ways to support outlets in creating products that help to maximise revenues and profits.

Assists the Executive Chef in Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Competitive salary & Service charge

• 14 annual leave days per year

• 05 working days per week - 2 days off per week

• To be entitled to the prescribed insurance

• Training and career development by MARRIOTT INTERNATIONAL.

• Employee discount rates for Room and F&B at Marriott Hotel.

3 years of experience in the same position

Luxury background in resort and urban city

Good communication skills in both spoken and written English

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• 02835209999 (Ext: 4305)