OVERVIEW/BASIC FUNCTION:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop including, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, and displays/centerpieces in accordance with departmental quality standards and specifications.
RESPONSIBILITIES:
· Maintain organization, cleanliness and sanitation of work areas and equipment.
· 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.
· Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
· Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
· Attend weekly check-in meeting with Executive Chef and other kitchen leads to review assignments, anticipated business levels, and other information pertinent to job performance.
· Conduct daily briefings with Assistant Pastry Chef and Pastry team to prepare team for daily activities including upcoming guests, events, and daily needs
· Oversee resort opening duties as related to Pastry operations:
o Elaborate opening check lists in all areas under supervision.
o Create recipe books in collaboration with other pastry leaders.
o Training staff and ensuring that all requirements are met.
o Create Purchasing order lists in collaboration with Exec Chef & Exec Sous chef ensuring purchasing department has the right information to feed the system.
o Set up workstation with required mise en place, tools, equipment and supplies according to standards.
o Inspect the cleanliness and working condition of all tools, equipment and supplies; ensure everything complies with standards.
o Check production schedule and pars.
o Establish priority items for the day.
o Inform the Pastry Cook of any supplies that need to be requisitioned for the day's tasks.
o Transport supplies from the storeroom and stock in designated areas.
· Inspect and maintain constant cleanliness and organization of the work station
· Identify areas of opportunity, create action plans, and document processes to then implement improvements and ensure team capacitation
· Examine all pastry equipment to guarantee appropriate functioning and proactively detect faulty machinery to report to Maintenance according to established reporting SOP’s
· Review team prep work on items needed for the day
· Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides, according to department standards.
· Create centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
· Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
· Inform the Executive Chef of any shortages before the item runs out.
· Assist the Pastry Cook as required ensuring optimum service to guests.
· 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.
· Partner with Chief Steward to ensure team is following all cleaning and sanitization procedures
· Review status of work and follow-up actions with Pastry Cook before close of operations.
· All other duties as necessary.
QUALIFICATIONS:
· Experience: Minimum five years’ experience as a Pastry Chef at a 4 or 5 star hotel or restaurant.
· Education: High school diploma; culinary certificate preferred.
· General Skills: Must be able to perform job functions with attention to detail, creativity, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; excellent communicator with interpersonal skills to establish and foster professional relationships; 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 work well under pressure to meet production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the work station; ability to work in hot, noisy and sometimes close conditions; ability to work with all products and ingredients involved; ability to use all senses to ensure quality standards are met; ability to operate, clean and maintain all equipment required in job functions; ability to produce creative and artistic products; ability to plan and produce centerpiece displays and banquet trays for large capacity events; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
· Language: Required to speak, read and write English; fluency in additional languages preferred.
· Physical Requirements: Must be able to exert physical effort in transporting up to 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods.
Salary: $125,000-$135,000/annually