Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $15.00 - $18.25
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
About the Establishment:
The hiring organization is a prestigious hotel known for its dedication to culinary excellence and exceptional guest experiences. With a rich tradition of hospitality, this establishment offers a wide range of dining options, including fine dining restaurants, casual eateries, and catering services. The hotel prides itself on its commitment to quality, maintaining high standards in food preparation and presentation. Known for its elegant ambiance, modern facilities, and attentive service, the hotel attracts both local and international guests seeking memorable culinary experiences.
About the Role: The Pastry Cook position within this esteemed hotel is integral to maintaining the... Show More
About the Role: The Pastry Cook position within this esteemed hotel is integral to maintaining the... Show More
Job Requirements
- High School diploma or equivalent vocational training certificate
- minimum 1-2 years of experience as Pastry Cook in hotels with similar style and standards
- food handling certificate
- demonstrates adequate pastry skills and operations
- able to plan and prepare for restaurant, catering and special events
- able to read and understand catering B.E.O.’s
Job Qualifications
- High School diploma or equivalent vocational training certificate
- certification of culinary training or apprenticeship preferred
- food handling certificate
- minimum 1-2 years of experience as Pastry Cook in hotels with similar style and standards
- demonstrates adequate pastry skills and operations
- able to plan and prepare for restaurant, catering and special events
- able to read and understand catering B.E.O.’s
- shows interest in participating in menu planning for dessert items
Job Duties
- Maintain complete knowledge of correct maintenance and use of equipment
- use equipment and tools only as intended, properly and safely
- maintain and strictly abide by state sanitation and health regulations and hotel requirements
- meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- complete opening duties including inspecting the cleanliness and working conditions of all tools, equipment and supplies
- check production schedule and par
- establish priority items for the day
- inform the Executive Chef of any supplies that need to be requisitioned
- prepare all menu items following recipes and yield guides according to the departmental standards
- inform the Executive Chef of any foreseeable shortages before items run out
- maintain proper storage procedures as specified by Health Department and hotel requirements
- minimize waste and maintain controls to attain forecasted food cost
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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