Pastry Cook

The Pastry Cook is responsible for preparing all pastry items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas, while minimizing waste and maximizing the cost/production ratio.

Responsibilities:

- Maintain a friendly and warm demeanor at all times.

- Approach all encounters with guests and associates in a friendly, service-oriented manner.

- Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs.

- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).

- Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations.

- Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc.

- Maintain a friendly and warm demeanor at all times.

- Have thorough knowledge of menus and the preparation required according to hotel standards.

- Complete necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours.

- Prepare and display buffet food items according to Avion Hospitality standards.

- Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality.

- Prepare food for Banquets, as required, following the specifications of Banquet Event Orders.

- Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership.

- Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership.

- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

- Work at the banquet food station as scheduled by restaurant leadership.

- Know the location and operation of all fire extinguishing equipment.

- Practice safe work habits at all times to avoid possible injury to oneself or other associates.

- Be familiar with all hotel policies and house rules.