Rosewood Hotel Group Trang chủ

OVERVIEW/BASIC FUNCTION:

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES:

·         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 complete knowledge of and comply with all departmental policies/service procedures/standards.

·         Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

·         Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

·         Complete opening duties:

Set up work station with required mis en place, tools, equipment and supplies.

Inspect the cleanliness and working condition of all tools, equipment and supplies

Check production schedule and pars.

Establish priority items for the day.

Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.

Transport supplies from the Storeroom and stock in designated areas.

Start prep work on items needed for the day.

·         Prepare and produce dessert menu items for Restaurants, Room Service, Pool and Banquets following recipes and yield guides.

·         Prepare amenity orders for Room Service.

·         Lead pastry department under the supervision of the Pastry Chef/Sous Chef.

·         Inform the Pastry Chef/Sous Chef of any shortages before the item runs out.

·         Prepare Pastry and Dessert Items to the standard of the Hotel.

·         Assist the Baker as required to ensure 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 Chef of any excess items that can be utilized in daily specials or elsewhere.

·         Support and train junior pastry team members under supervision of Pastry Chef/Sous Chef.

·         Disinfect and sanitize cutting boards and worktables.

·         Direct and assist Stewards in order to make clean up a more efficient process.

·         Breakdown work station and complete closing duties:

Return all food items to the proper storage areas.

Rotate all returned product.

Wrap, cover, label and date all items being put away.

Straighten up and organize all storage areas.

Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

Return all unused and clean utensils/equipment to the specified locations.

Turn off all equipment not needed for the next shift.

Restock items that were depleted during the shift.

·         Review status of work and follow-up actions required with the Pastry Chef before leaving.

·         All other duties as required.

QUALIFICATIONS:

·         Experience: Minimum five years’ experience as a Pastry Cook for a 4- or 5-star hotel or restaurant.

·         Education:   High school diploma; culinary certification preferred.

·         General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; 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 perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to comprehend and follow recipes.

·         Language:   Required to speak, read and write English, with fluency in other languages preferred.

·         Physical Requirements:    Must be able to exert physical effort in transporting 55 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

·         Licenses & Certifications: ServeSafe certified