Pastry Cook 2
Rosewood Hotels and Resorts
Job Description OVERVIEW/BASIC FUNCTION
Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. Self-motivated and eager to learn
ESSENTIAL FUNCTIONS Lead by example, ability to delegate to commis I and II Must be able to work any shifts Empowered to make decisions on quality, timing and special requests Maintain a professional and productive working relationship with FOH Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner Ability to produce daily production Ability to cover cook I on days off Occasionally maybe required to train new colleagues and assist with cross training initiatives Responsible for safety of the staff and guests, allergies, equipment training, time and temperature control May be required to work a varying schedule and over time Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards Complete mis en place and set up station Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs Operate, maintain and properly clean kitchen equipment Date all food containers and rotate as per policies Ability to maintain recipe standards and standards for other stations Follow posted recipes and pick up charts at all times, must have recipes available Be responsible for projects throughout the year as designed by the chef Ensure proper timing/pace during service from your station to meet or exceed hotel standards Assist with ordering product from the station Ability to communicate/taste/explain with the fron of the house Ensure all health department standards are being followed Must be fully capable to work a variety of stations and the ability to have mastered at least two Assisting chefs team in meeting monthly food cost objectives Controlling food waste, over producing/production/or spoilages Ensure proper rotation, label and dating of all products on a daily basis by all staff Follow posted schedule at all times any deviation must be preapproved by a chef KNOWLEDGE AND SKILLS
EDUCATION: High school diploma, culinary degree preferred
EXPERIENCE: Minimum of two years of pastry related work experience. Advanced culinary knowledge is expected for this position.
Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. Self-motivated and eager to learn
ESSENTIAL FUNCTIONS Lead by example, ability to delegate to commis I and II Must be able to work any shifts Empowered to make decisions on quality, timing and special requests Maintain a professional and productive working relationship with FOH Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner Ability to produce daily production Ability to cover cook I on days off Occasionally maybe required to train new colleagues and assist with cross training initiatives Responsible for safety of the staff and guests, allergies, equipment training, time and temperature control May be required to work a varying schedule and over time Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards Complete mis en place and set up station Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs Operate, maintain and properly clean kitchen equipment Date all food containers and rotate as per policies Ability to maintain recipe standards and standards for other stations Follow posted recipes and pick up charts at all times, must have recipes available Be responsible for projects throughout the year as designed by the chef Ensure proper timing/pace during service from your station to meet or exceed hotel standards Assist with ordering product from the station Ability to communicate/taste/explain with the fron of the house Ensure all health department standards are being followed Must be fully capable to work a variety of stations and the ability to have mastered at least two Assisting chefs team in meeting monthly food cost objectives Controlling food waste, over producing/production/or spoilages Ensure proper rotation, label and dating of all products on a daily basis by all staff Follow posted schedule at all times any deviation must be preapproved by a chef KNOWLEDGE AND SKILLS
EDUCATION: High school diploma, culinary degree preferred
EXPERIENCE: Minimum of two years of pastry related work experience. Advanced culinary knowledge is expected for this position.
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