Job Description

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Job summary -

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to: pastries, desserts, breads, ice creams, sorbets, chocolate work, cakes, and displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. 

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis by communicating regularly with the Pastry Chef or Pastry Supervisor. Maintain an attitude of self-sufficiency, initiative, ownership, and professionalism

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, including proper labeling and storage of all items produced by the Pastry Kitchen

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

• Meet with Pastry Chef and/or Pastry Supervisor to review assignments, anticipated business levels, changes and other information pertinent to daily needs, including catering and cake orders

• For AM-scheduled cooks, complete the following opening duties:

- Set up workstation with required mis en place, tools, equipment and supplies at least 30 minutes before service starts

- Inspect the cleanliness and working condition of all tools, equipment and supplies daily, cleaning where necessary

- Check production schedule and pars, and ensure all items necessary for the upcoming service time are ready

- Establish priority items for the day and communicate needs with the rest of the department

- Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.

- Transport supplies from the Storeroom and stock in designated areas, restocking when needed

- Start prep work on items needed for the day, working in accordance of priority of needs

• Prepare and produce dessert menu items for Restaurants, Room Service, Banquets, Custom Cake orders following recipes and yield guides in an efficient manner with a sense of urgency and expediency.

• Prepare amenity orders for Room Service, In Room Dining orders, and restaurant ticket orders

• Inform the Pastry Supervisor and/or Pastry Chef of any shortages before the item runs out, monitoring daily

• Assist fellow cooks as required to ensure optimum service to guests, maintaining positive, friendly, professional interactions

• Maintain proper storage procedures as specified by Health Department and Hotel requirements.

• Minimize waste and maintain controls to attain forecasted food cost.

• Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.

• Disinfect and sanitize cutting boards and worktables.

• For PM-scheduled cooks, breakdown workstation and complete closing duties:

- Return all food items to the proper storage areas, utilizing clean, new containers when able

- Rotate all returned product on a first-in, first-out basis.

- Wrap, cover, label and date all items being put away with the item’s description and the current date

- Straighten up and organize all storage areas, including wiping down and removing unnecessary items.

- Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

- Return all unused and clean utensils/equipment to the specified locations.

- Turn off all equipment not needed for the next shift.

- Restock items that were depleted during the shift and communicate prep needs for the next day

• Review status of work and follow-up actions required with the Pastry Chef before leaving. Communicate any needs, problems, or concerns promptly, clearly and in a professional manner.

This list of essential functions is not exhaustive and may be supplemented as necessary.

Other Standard Responsibilities -

Experience -

• Minimum six months experience as a Pastry Cook for a 4 or 5 star hotel or restaurant

General Skills -

• Must be able to perform job functions with attention to detail, efficiency, speed and accuracy; prioritize, organize and follow-up daily with the Pastry Chef or Pastry Supervisor; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills -

• Ability to perform job functions with attention to detail, efficiency, speed and accuracy;

• Ability to prioritize, organize and follow through on all aspects of department and prep needs

• Ability to work well under pressure of meeting production schedules and timelines for department needs

• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line

• Ability to work an 8-12 hour shift, daytime or nighttime, 5-7 days a week in hot, noisy and sometimes close conditions

• Ability to work with all products and food ingredients involved

• Ability to use all senses to ensure quality standards are met

• Ability to comprehend and follow recipes, and increase or decrease recipes as needed

Education or Certification -

• Culinary certification preferred

Language -

• Required to speak, read and write English, with fluency in other languages preferred

Physical Requirements -

• Must be able to endure various physical movements throughout the work areas, reach up and down, remain standing at times throughout work periods, travel up and down stairs, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.

Others –

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

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