(AUS-Melbourne) Pastry Chef

**Job Number** 20049529 **Job Category** Food and Beverage & Culinary **Location** W Melbourne, 408 Flinders Lane, Melbourne, Victoria, Australia VIEW ON MAP **Brand** W Hotels **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat. We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox. Retox. Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels. **JOB SUMMARY** Exhibits creative baking and decorating talents by personally performing tasks while supporting the talents in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supports developing and training team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. **Educationand Experience** + Highschool diploma or GED; 3 years’ experience in the culinary, food and beverage,or related professional area OR + 2-yeardegree from an accredited university in Culinary Arts, Hotel and RestaurantManagement, or related major; 1year experience in the culinary, food andbeverage, or related professional area. **COREWORK ACTIVITIES** **LeadingPastry Culinary Team** + Utilizesinterpersonal and communication skills to lead, influence, and encourageothers; advocates sound financial/business decision making; demonstrateshonesty/integrity; leads by example. + Supervisesand manages employees. Manages all day-to-day operations. Understands employeepositions well enough to perform duties in employees' absence. + Encouragesand builds mutual trust, respect, and cooperation among team members. + Servesas a role model to demonstrate appropriate behaviors. + Ensuresand maintains the productivity level of employees. + Ensuresemployees understand expectations and parameters. + Establishesand maintains open, collaborative relationships with employees and ensuresemployees do the same within the team. + Solicitsemployee feedback, utilizes an "open door" policy and reviewsemployee satisfaction results to identify and address employee problems orconcerns. + Leadsshifts while personally preparing food items and executing requests based onrequired specifications. + Supervisesand coordinates activities of cooks and workers engaged in foodpreparation. **EnsuringCulinary Standards and Responsibilities are Met** + Develops,designs, or creates new applications, ideas, relationships, systems, orproducts, including artistic contributions. + Recognizessuperior quality products, presentations and flavor. + Maintainsfood preparation handling and correct storage standards. + Maintainspurchasing, receiving and food storage standards. + Supportsprocedures for food & beverage portion and waste controls. + Followsproper handling and right temperature of all food products + Supervisespastry preparation shift operations and ensures compliance with all Food& Beverage policies, standards and procedures. + Ensurescompliance with all applicable laws and regulations. + Preparesand cooks foods of all types, either on a regular basis or for special guestsor functions. + Checksthe quality of raw and cooked food products to ensure that standards aremet. + Assistsin determining how food should be presented and creates decorative fooddisplays. **EnsuringExceptional Customer Service** + Providesservices that are above and beyond for customer satisfaction andretention. + Managesday-to-day operations, ensuring the quality, standards and meeting theexpectations of the customers daily. + Improvesservice by communicating and assisting individuals to understand guest needs,providing guidance, feedback, and individual coaching when needed. + Setsa positive example for guest relations. + Empowersemployees to provide excellent customer service. + Emphasizesguest satisfaction during all departmental meetings and focuses on continuousimprovement. + Strivesto improve service performance. **MaintainingCulinary Goals** + Achievesand exceeds goals including performance goals, budget goals, team goals,etc. + Developsspecific goals and plans to prioritize, organize, and accomplish yourwork. + Trainsemployees in safety procedures and supervises their ability to follow lossprevention policies to prevent accidents and control costs. + Purchasesappropriate supplies and manage inventories according to budget. **SupportsTraining and Development Activities** + Ensuresdisciplinary procedures and documentation are completed according to Standardand Local Operating Procedures (SOPs and LSOPs) and support the Peer ReviewProcess. + Participatesin training talent on menu items including ingredients, preparation methods andunique tastes. + Reviewstalent levels to ensure that guest service, operational needs and financialobjectives are met. + Ensuresproperty policies are administered fairly and consistently. + Assistsas needed in the interviewing and hiring of employee team members withappropriate skills. **AdditionalResponsibilities** + Providesinformation to supervisors, co-workers, and subordinates by telephone, inwritten form, e-mail, or in person. + Analysesinformation and evaluates results to choose the best solution and solveproblems. + Bringsissues to the attention of the department manager and Human Resources asnecessary. + Attendsand participates in all pertinent meetings. _Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws._