To produce and manage the production of cakes, pastries, garnishes, ice creams and baked items for restaurant, banquet, and offsite catering use.
ESSENTIAL JOB FUNCTIONS
- Effectively run and manage the pastry shop when the Pastry Chef is absent.
- The ability to organize staff prep lists to ensure that all BEO and REO orders are completed correctly and on time.
- Prep and prepare pastry items for buffet, banquet and restaurant use according to standard recipes.
- Visually inspect appearance of baked food for proper color combination and overall presentation to maintain appeal.
- Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel/resort:
Properly rotate food products in order to keep spoilage and waste to a minimum.
- Ensure that all equipment in work area is properly cleaned.
- Perform other duties as required, i.e., special orders/buffet presentations and cross- training.
High school or equivalent education required.
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Must be available to work early morning hours.
- Requires good communication skills, both verbal and written.
- Knowledge of accepted sanitation standards.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Must possess basic computational ability.
- Ability to obtain and maintain any government required license
- May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Walking and standing are required the most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
- Must be able to lift up to 50 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
- Must be able to work effectively in a stressful environment, communicate with others, effectively work with customers and accept constructive criticism from supervisors
- Must be able to change activity frequently and cope with interruptions