Baker

JOB SUMMARY

The Pastry Cook is responsible for executing bakery offerings and dessert menus in cooperation with the Executive Chef. Ensures the quality of the pastry products. He/she is also responsible for assisting the Sous Chef in ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

QUALIFICATION STANDARDS

Education & Experience:

• Two or more consecutive years in pastry or relevant qualified work experience under a pastry chef with superior references
• Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field, preferred
• Must be computer proficient in Company approved spreadsheets and word processing.

Physical requirements:

• Long hours sometimes required. Typically, a 50-hour work week.
• Medium work-Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.

Mental requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS

• Approach all encounters with guests and co-workers in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, CPR and First Aid
• Maintain a warm and friendly demeanor at all times.
• Assist in maintaining food costs within budget guidelines.
• Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards.
• Ensure recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared
• Monitor and control the maintenance/sanitation of the pastry shop and equipment to ensure a healthy, safe work environment

• Regularly review house counts, forecasts and VIP lists.
• Monitor all banquet and catering activity.

• Order and maintain pastry shop supplies at par levels to ensure quality production.
• Maintain a clean kitchen by implementing and maintaining a standard of "Clean as You Go."
• Maintain proper record keeping (receiving tickets, invoices, and transfer logs) according to Aimbridge Hospitality standards.
• Maintain systems to control waste.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure you are always attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Attend monthly all-employee meetings and any other functions as required by management.
• Perform any other duties as requested by the Executive Chef and General Manager.

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