Pastry Cook

Job Type

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.

Qualifications

Required

• High School Diploma or Ged-Equivalency
• Must be either a graduate from a culinary school with 1 to 2 years pastry experience in fine dining or 3 to 4 years pastry work experience including breakfast and lunch in international and regional cooking in a fine dining establishment
• Ability to communicate in English with vendors, guests and staff to their understanding
• Must be able to perform mathematical calculations including but not limited to conversion of recipes
• Must have current and up to date San Diego County food handlers card
• Must be flexible in scheduling, including 3rd shift if needed
• Must have own cooking tools to perform assigned duties
• Dedication to excellence with continued development of our hotel reputation.

Desirable

• 1 year prior Pastry Cook experience.
• Prior working experience in a 5 star/5 diamond hotel.
• Stable work history

Skills

Required

• Extensive working knowledge of pastry and baking skills
• Creative and artistic
• Supervisory skills, guide and coach cooks below you by giving constructive feedback
• Ability to multi-task
• Knowledge of kitchen terminology
• Knowledge of products, uses and availability

Desirable

• Knowledge of current food trends.
• Ability to perform tasks under pressure and within tight time constraints.
• Strong organizational and problem solving skills.

Travel Requirements

• None

Physical Demands

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.

Salary