Pastry Cook 2

Pastry Cook 2 needs to be able to support Pastry Cook 1. Makes the baked goods for the F&B outlets, helps with banquet productions, and maintains pars. Prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification.
Responsibilities:

Prepares designated food items as directed in a sanitary and timely manner
Follows recipes, portion controls, and presentation specifications
Responsible attendance and ability to work scheduled shifts and on time
Assist in restocking all items as needed throughout the shift.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, reach-in coolers and all storage areas.
Performs daily responsibilities which include restaurant prep, banquet prep
and plating, amenities, basic production
Follow safety rules and practices
Perform job functions with minimal supervision.
Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner.
Must have a intermediate understanding of baking skills and techniques.
Follow all company procedures

Qualifications:

Minimum of 2 years minimum culinary experience in a fast-paced hotel or restaurant kitchen.
The ability to multi-task in a fast-paced high pressure work environment
Must be able to stand for 8+ hours per day
Flexible Scheduling to include nights, weekends, and holidays.
Maintain cleanliness of work area at all times.
Intermediate math skills needed to understand and implement recipes and measurements.
Maintain a professional business appearance, attitude, and performance
Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.
Culinary degree and/or formal training preferred.
Ability to apply common sense understanding to carry out detailed written and/or oral instructions.
Two years’ experience in bakery production preferred.
Needs basic understanding of professional cooking and knife handling skills.
General understanding and knowledge of safety, sanitation and food handling procedures required.
Basic knowledge of how to produce cakes, tarts, mousses, batters, doughs, custards, frostings and ice creams required.
Must have basic cake decorating skills
Must have basic math skills to produce correct sized batches
Must have a general understanding and knowledge of how to properly use and maintain equipment in the area