Pastry Cook

SUMMARY

The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions. Maintains established quality standards. Knows assigned menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practices cooperation and work effectively with others.

ESSENTIAL FUNCTIONS

• Report to work as scheduled
• Be in uniform when clocking in at scheduled start time
• Maintain clean and sanitary work area
• Place sanitizer bucket on work station, to be used between jobs to sanitize
• Check and report any equipment malfunctioning or failures
• Prepare daily production list
• Work quickly and complete assignments
• Responsible for set-up of assigned work station
• Ensure all products are of the best quality for service
• Set up work station ensuring all requirements are organized prior to the opening of the restaurant
• Line checks daily before service to ensure quality and readiness
• Takes a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
• Prepare and plate menu items and special requests
• Set up and serve functions according to Banquet Event orders
• Plate up desserts as needed for banquet functions
• Anticipate business levels, plan and prep accordingly for the following day
• Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
• Maintain professional atmosphere throughout the kitchen
• Daily inspection of assigned work station to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations
• Receive and check food items from requisition and/or orders and ensure items are properly stored.
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Inform Chef on duty of any problems, concerns, inconsistencies, or product shortages
• Remain positive with co-workers and guests
• Practice proper recycling procedures and kitchen energy management
• Control waste, be aware of the costs attached to the area of responsibility
• Responsible for proper closing procedures of assigned station
• Checks out with Pastry Chef/Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
• Clock out in uniform and leave property immediately after shift
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.