وظائف شيف أسماك - عمّان الأردن

<p><h4>Position summary</h4> <p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p> <p>Follow all company and safety and security policies and procedures; report maintenance needs, 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. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <p><strong>Education:</strong> High school diploma or G.E.D. equivalent.<br> <strong>Related work experience:</strong> At least 1 year of related work experience.<br> <strong>Supervisory experience:</strong> No supervisory experience.<br> <strong>License or certification:</strong> None</p> <p>At 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> <p>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful, and compassionate.</p> <p>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</p> <p>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz-Carlton has earned the reputation as a global brand leader in luxury hospitality.</p> <p>As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo, and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</p> <p>In joining The Ritz-Carlton, 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.</p></p><p></p>

<p><h4>Position summary</h4> <p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p> <p>Follow all company and safety and security policies and procedures; report maintenance needs, 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. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li><strong>Education:</strong> High school diploma or G.E.D. equivalent.</li> <li><strong>Related work experience:</strong> At least 1 year of related work experience.</li> <li><strong>Supervisory experience:</strong> No supervisory experience.</li> <li><strong>License or certification:</strong> None.</li> </ul> <p>At 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> <p>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful, and compassionate.</p> <p>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz-Carlton has earned the reputation as a global brand leader in luxury hospitality.</p> <p>As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo, and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</p> <p>In joining The Ritz-Carlton, 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.</p></p><p></p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</p><p>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</p><p>Actively share ideas, opinions and suggestions in daily shift briefings</p><p>Ensure all kitchen Colleagues are aware of standards and expectations</p><p>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</p><p>Continually strive to improve food preparation and presentations</p><p>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</p><p>Have full knowledge of all menu items, daily features and promotions</p><p>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</p><p>Follow kitchen policies, procedures and service standards</p><p>Follow all safety and sanitation policies when handling food and beverage</p><p>Other duties as assigned</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience in the Culinary field required</li><li>Diploma Certification in a Culinary discipline an asset</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Highly responsible &amp; reliable</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Ensure all kitchen Colleagues are aware of standards and expectations Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback Continually strive to improve food preparation and presentations Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience in the Culinary field required</li><li>Diploma Certification in a Culinary discipline an asset</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Highly responsible &amp; reliable</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul><p></p></section>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.<br> Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.<br> Actively share ideas, opinions and suggestions in daily shift briefings.<br> Ensure all kitchen colleagues are aware of standards and expectations.<br> Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback.<br> Continually strive to improve food preparation and presentations.<br> Maintain proper rotation of product in all chillers to minimize wastage/spoilage.<br> Have full knowledge of all menu items, daily features and promotions.<br> Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.<br> Follow kitchen policies, procedures and service standards.<br> Follow all safety and sanitation policies when handling food and beverage.<br> Other duties as assigned.</p> <h4>Qualifications</h4> <ul> <li>Previous experience in the culinary field required.</li> <li>Diploma certification in a culinary discipline an asset.</li> <li>Computer literate in Microsoft Windows applications an asset.</li> <li>Strong interpersonal and problem solving abilities.</li> <li>Highly responsible and reliable.</li> <li>Ability to work well under pressure in a fast paced environment.</li> <li>Ability to work cohesively as part of a team.</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.<br> Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.<br> Actively share ideas, opinions and suggestions in daily shift briefings.<br> Ensure all kitchen colleagues are aware of standards and expectations.<br> Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback.<br> Continually strive to improve food preparation and presentations.<br> Maintain proper rotation of product in all chillers to minimize wastage/spoilage.<br> Have full knowledge of all menu items, daily features and promotions.<br> Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.<br> Follow kitchen policies, procedures and service standards.<br> Follow all safety and sanitation policies when handling food and beverage.<br> Other duties as assigned.</p> <h4>Qualifications</h4> <ul> <li>Previous experience in the culinary field required.</li> <li>Diploma certification in a culinary discipline an asset.</li> <li>Computer literate in Microsoft Windows applications an asset.</li> <li>Strong interpersonal and problem solving abilities.</li> <li>Highly responsible and reliable.</li> <li>Ability to work well under pressure in a fast paced environment.</li> <li>Ability to work cohesively as part of a team.</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times.</li> </ul></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Drive daily pastry production by preparing specialty desserts, baked goods, and cold-set items while regulating pastry equipment such as ovens, proofers, and mixers to maintain optimal quality standards. Execute portioning, shaping, glazing, and decorative finishing aligned with brand presentation guidelines. Manage ingredient flow by thawing frozen doughs and fillings under controlled refrigeration, maintaining batch logs and HACCP compliance. Monitor quality and volume against forecast, communicate support needs during high-demand periods, and liaise with culinary leadership regarding surplus items for specials. Keep service teams informed of daily pastry offerings, sell-outs, and allergen-sensitive items, ensuring a seamless guest experience and consistent product delivery. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, 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. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><b>PREFERRED QUALIFICATION</b> Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for the quality, authenticity, consistency, and production of the Lebanese cuisine. Exhibits culinary expertise by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation to deliver an authentic Lebanese dining experience. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation, hygiene, and food quality standards are consistently achieved. Develops and trains the culinary team to enhance performance and results.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</strong> </p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</p> <p> Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Maintains food preparation handling and correct storage standards.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Plans and manages food quantities and plating requirements for the restaurant.</p> <p> Communications production needs to key personnel.</p> <p> Assists in developing daily and seasonal menu items for the restaurant.</p> <p> Ensures compliance with all applicable laws and regulations regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Estimates daily restaurant production needs.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented and creates decorative food displays.</p> <p> </p> <p> <strong>Leading Kitchen Team</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Leads shift teams while personally preparing food items and executing requests based on required specifications.</p> <p> Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensuring and maintaining the productivity level of employees.</p> <p> Ensures employees are cross-trained to support successful daily operations.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> </p> <p> <strong>Establishing and Maintaining Restaurant Kitchen Goals</strong> </p> <p> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</p> <p> Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</p> <p> Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</p> <p> Effectively investigates, reports and follows-up on employee accidents.</p> <p> Knows and implements company safety standards.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Sets a positive example for guest relations.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Handles guest problems and complaints.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</p> <p> Manages employee progressive discipline procedures.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Uses all available on the job training tools for employees.</p> <p> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p> <p> </p> <p><br></p></div></section>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues<br> Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards<br> Actively share ideas, opinions and suggestions in daily shift briefings<br> Ensure all kitchen colleagues are aware of standards and expectations<br> Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback<br> Continually strive to improve food preparation and presentations<br> Maintain proper rotation of product in all chillers to minimize wastage/spoilage<br> Have full knowledge of all menu items, daily features and promotions<br> Ensure the cleanliness and maintenance of all work areas, utensils, and equipment<br> Follow kitchen policies, procedures and service standards<br> Follow all safety and sanitation policies when handling food and beverage<br> Other duties as assigned</p> <h4>Qualifications</h4> <p>Your experience and skills include:</p> <ul> <li>Previous experience in the culinary field required</li> <li>Journeyman’s papers or international equivalent required</li> <li>Diploma certification in a culinary discipline an asset</li> <li>Computer literate in Microsoft Windows applications an asset</li> <li>Strong interpersonal and problem solving abilities</li> <li>Highly responsible and reliable</li> <li>Ability to work well under pressure in a fast paced environment</li> <li>Ability to work cohesively as part of a team</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues<br> Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards<br> Actively share ideas, opinions and suggestions in daily shift briefings<br> Ensure all kitchen colleagues are aware of standards and expectations<br> Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback<br> Continually strive to improve food preparation and presentations<br> Maintain proper rotation of product in all chillers to minimize wastage/spoilage<br> Have full knowledge of all menu items, daily features and promotions<br> Ensure the cleanliness and maintenance of all work areas, utensils, and equipment<br> Follow kitchen policies, procedures and service standards<br> Follow all safety and sanitation policies when handling food and beverage<br> Other duties as assigned</p> <h4>Qualifications</h4> <p>Your experience and skills include:</p> <ul> <li>Previous experience in the culinary field required</li> <li>Journeyman’s papers or international equivalent required</li> <li>Diploma certification in a culinary discipline an asset</li> <li>Computer literate in Microsoft Windows applications an asset</li> <li>Strong interpersonal and problem solving abilities</li> <li>Highly responsible and reliable</li> <li>Ability to work well under pressure in a fast paced environment</li> <li>Ability to work cohesively as part of a team</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <ul> <li>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues</li> <li>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</li> <li>Actively share ideas, opinions and suggestions in daily shift briefings</li> <li>Ensure all kitchen colleagues are aware of standards and expectations</li> <li>Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback</li> <li>Complete daily checks of all mis en place to ensure freshness and quality standards</li> <li>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</li> <li>Have full knowledge of all menu items, daily features and promotions</li> <li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li> <li>Follow kitchen policies, procedures and service standards</li> <li>Follow all safety and sanitation policies when handling food and beverage</li> <li>Other duties as assigned</li> </ul> <h4>Qualifications</h4> <ul> <li>Previous experience in the culinary field required</li> <li>Journeyman’s papers or international equivalent required</li> <li>Diploma certification in a culinary discipline preferred</li> <li>Computer literate in Microsoft Windows applications an asset</li> <li>Strong interpersonal and problem solving abilities</li> <li>Highly responsible and reliable</li> <li>Ability to work well under pressure in a fast paced environment</li> <li>Ability to work cohesively as part of a team</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <ul> <li>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues</li> <li>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</li> <li>Actively share ideas, opinions and suggestions in daily shift briefings</li> <li>Ensure all kitchen colleagues are aware of standards and expectations</li> <li>Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback</li> <li>Complete daily checks of all mis en place to ensure freshness and quality standards</li> <li>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</li> <li>Have full knowledge of all menu items, daily features and promotions</li> <li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li> <li>Follow kitchen policies, procedures and service standards</li> <li>Follow all safety and sanitation policies when handling food and beverage</li> <li>Other duties as assigned</li> </ul> <h4>Qualifications</h4> <ul> <li>Previous experience in the culinary field required</li> <li>Journeyman’s papers or international equivalent required</li> <li>Diploma certification in a culinary discipline preferred</li> <li>Computer literate in Microsoft Windows applications an asset</li> <li>Strong interpersonal and problem solving abilities</li> <li>Highly responsible and reliable</li> <li>Ability to work well under pressure in a fast paced environment</li> <li>Ability to work cohesively as part of a team</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li> </ul></p><p></p>

<p><h4>Job summary<\/h4>\n<p>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 employee satisfaction while maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar\/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<\/p>\n\n<h4>Candidate profile<\/h4>\n\n<h4>Education and experience<\/h4>\n<ul>\n<li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Leading kitchen operations for property<\/h4>\n<ul>\n<li>Leads kitchen management team.<\/li>\n<li>Provides direction for all day-to-day operations.<\/li>\n<li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<\/li>\n<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Demonstrate new cooking techniques and equipment to staff.<\/li>\n<\/ul>\n\n<h4>Setting and maintaining goals for culinary function and activities<\/h4>\n<ul>\n<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.<\/li>\n<li>Establishes goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<\/li>\n<li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.<\/li>\n<li>Participates in the budgeting process for areas of responsibility.<\/li>\n<li>Knows and implements the brand's safety standards.<\/li>\n<\/ul>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n<li>Provides direction for menu development.<\/li>\n<li>Monitors the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented, and create decorative food displays.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Ensures employees maintain required food handling and sanitation certifications.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Displays leadership in guest hospitality, exempl<\/p><p><\/p>

<p><h4>Job summary<\/h4>\n<p>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 employee satisfaction while maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar\/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<\/p>\n\n<h4>Candidate profile<\/h4>\n\n<h4>Education and experience<\/h4>\n<ul>\n<li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Leading kitchen operations for property<\/h4>\n<ul>\n<li>Leads kitchen management team.<\/li>\n<li>Provides direction for all day-to-day operations.<\/li>\n<li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<\/li>\n<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Demonstrate new cooking techniques and equipment to staff.<\/li>\n<\/ul>\n\n<h4>Setting and maintaining goals for culinary function and activities<\/h4>\n<ul>\n<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.<\/li>\n<li>Establishes goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<\/li>\n<li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.<\/li>\n<li>Participates in the budgeting process for areas of responsibility.<\/li>\n<li>Knows and implements the brand's safety standards.<\/li>\n<\/ul>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n<li>Provides direction for menu development.<\/li>\n<li>Monitors the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented, and create decorative food displays.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Ensures employees maintain required food handling and sanitation certifications.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Displays leadership in guest hospitality, exempl<\/p><p><\/p>

<p><h4>Job summary<\/h4>\n<p>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 employee satisfaction while maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar\/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<\/p>\n\n<h4>Candidate profile<\/h4>\n\n<h4>Education and experience<\/h4>\n<ul>\n<li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Leading kitchen operations for property<\/h4>\n<ul>\n<li>Leads kitchen management team.<\/li>\n<li>Provides direction for all day-to-day operations.<\/li>\n<li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<\/li>\n<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Demonstrate new cooking techniques and equipment to staff.<\/li>\n<\/ul>\n\n<h4>Setting and maintaining goals for culinary function and activities<\/h4>\n<ul>\n<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.<\/li>\n<li>Establishes goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<\/li>\n<li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.<\/li>\n<li>Participates in the budgeting process for areas of responsibility.<\/li>\n<li>Knows and implements the brand's safety standards.<\/li>\n<\/ul>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n<li>Provides direction for menu development.<\/li>\n<li>Monitors the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented, and create decorative food displays.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Ensures employees maintain required food handling and sanitation certifications.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Displays leadership in guest hospitality, exemplifies excellent customer<\/p><p><\/p>

<p><h4>Job summary<\/h4>\n<p>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 employee satisfaction while maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar\/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<\/p>\n\n<h4>Candidate profile<\/h4>\n\n<h4>Education and experience<\/h4>\n<ul>\n<li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<li>OR<\/li>\n<li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<\/li>\n<\/ul>\n\n<h4>Core work activities<\/h4>\n\n<h4>Leading kitchen operations for property<\/h4>\n<ul>\n<li>Leads kitchen management team.<\/li>\n<li>Provides direction for all day-to-day operations.<\/li>\n<li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<\/li>\n<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<\/li>\n<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial\/business decision making; demonstrates honesty\/integrity; leads by example.<\/li>\n<li>Encourages and builds mutual trust, respect, and cooperation among team members.<\/li>\n<li>Serving as a role model to demonstrate appropriate behaviors.<\/li>\n<li>Ensures property policies are administered fairly and consistently.<\/li>\n<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li>\n<li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<\/li>\n<li>Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<\/li>\n<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.<\/li>\n<li>Demonstrate new cooking techniques and equipment to staff.<\/li>\n<\/ul>\n\n<h4>Setting and maintaining goals for culinary function and activities<\/h4>\n<ul>\n<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.<\/li>\n<li>Establishes goals including performance goals, budget goals, team goals, etc.<\/li>\n<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<\/li>\n<li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.<\/li>\n<li>Participates in the budgeting process for areas of responsibility.<\/li>\n<li>Knows and implements the brand's safety standards.<\/li>\n<\/ul>\n\n<h4>Ensuring culinary standards and responsibilities are met<\/h4>\n<ul>\n<li>Provides direction for menu development.<\/li>\n<li>Monitors the quality of raw and cooked food products to ensure that standards are met.<\/li>\n<li>Determines how food should be presented, and create decorative food displays.<\/li>\n<li>Recognizes superior quality products, presentations and flavor.<\/li>\n<li>Ensures compliance with food handling and sanitation standards.<\/li>\n<li>Follows proper handling and right temperature of all food products.<\/li>\n<li>Ensures employees maintain required food handling and sanitation certifications.<\/li>\n<li>Maintains purchasing, receiving and food storage standards.<\/li>\n<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<\/li>\n<\/ul>\n\n<h4>Ensuring exceptional customer service<\/h4>\n<ul>\n<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<\/li>\n<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<\/li>\n<li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<\/li>\n<li>Displays leadership in guest hospitality, exemplifies excellent customer<\/p><p><\/p>

<p><h4>Company description</h4> <p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p> <p>Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.</p> <h4>Job description</h4> <p>Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.<br> Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards.<br> Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.<br> Have full knowledge of all menu items, daily features and promotions.<br> Follow kitchen policies, procedures and service standards.<br> Follow all safety and sanitation policies when handling food and beverage.<br> Other duties as assigned.</p> <h4>Qualifications</h4> <ul> <li>Previous experience in the culinary field an asset.</li> <li>Diploma certification in a culinary discipline an asset.</li> <li>Strong interpersonal and problem solving abilities.</li> <li>Highly responsible and reliable.</li> <li>Ability to work well under pressure in a fast paced environment.</li> <li>Ability to work cohesively as part of a team.</li> <li>Ability to focus attention on guest needs, remaining calm and courteous at all times.</li> </ul></p><p></p>

<p><h4>Position summary</h4> <p>Drive daily pastry production by preparing specialty desserts, baked goods, and cold-set items while regulating pastry equipment such as ovens, proofers, and mixers to maintain optimal quality standards. Execute portioning, shaping, glazing, and decorative finishing aligned with brand presentation guidelines. Manage ingredient flow by thawing frozen doughs and fillings under controlled refrigeration, maintaining batch logs and HACCP compliance. Monitor quality and volume against forecast, communicate support needs during high-demand periods, and liaise with culinary leadership regarding surplus items for specials. Keep service teams informed of daily pastry offerings, sell-outs, and allergen-sensitive items, ensuring a seamless guest experience and consistent product delivery.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, 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. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <p><strong>Education:</strong> Technical, trade, or vocational school degree.</p> <p><strong>Related work experience:</strong> At least 3 years of related work experience.</p> <p><strong>Supervisory experience:</strong> No supervisory experience.</p> <p><strong>License or certification:</strong> None.</p> <p>At 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> <p>Combining 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.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, 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.</p></p><p></p>

<p><h4>Position summary</h4> <p>Drive daily pastry production by preparing specialty desserts, baked goods, and cold-set items while regulating pastry equipment such as ovens, proofers, and mixers to maintain optimal quality standards. Execute portioning, shaping, glazing, and decorative finishing aligned with brand presentation guidelines. Manage ingredient flow by thawing frozen doughs and fillings under controlled refrigeration, maintaining batch logs and HACCP compliance. Monitor quality and volume against forecast, communicate support needs during high-demand periods, and liaise with culinary leadership regarding surplus items for specials. Keep service teams informed of daily pastry offerings, sell-outs, and allergen-sensitive items, ensuring a seamless guest experience and consistent product delivery.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, 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. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.</p> <p>Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <p><strong>Education:</strong> Technical, trade, or vocational school degree.</p> <p><strong>Related work experience:</strong> At least 3 years of related work experience.</p> <p><strong>Supervisory experience:</strong> No supervisory experience.</p> <p><strong>License or certification:</strong> None.</p> <p>At 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> <p>Combining 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.</p> <p>We invite you to explore careers at St. Regis. In joining St. Regis, 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.</p></p><p></p>