Job Description

SUMMARY:

Responsible for providing premier pastries, desserts, breads and amenities to compliment the hotel’s outlets while providing quality service to guests and visitors in a courteous and friendly manner and maintaining or exceeding the high standards of the hotel.

 

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

 

  • Prepares desserts, pastries, breads and amenities.
  • Researches dessert recipe concepts.
  • Creates and develops new desserts for tasting.
  • Assists in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability.
  • Assists with the coordination of the dessert items with the main menus.
  • Inventories and plans for large orders or special occasions.
  • Ensures that all pastry ingredients needed are ordered to the correct quantities, quality and price, conduct regular stock checks
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • stays appraise of industry and trade trends for the good of the establishment and the profession.
  • Ensures that food preparation equipment, cooking and serving utensils, and the kitchen work areas are orderly, clean and sanitary.
  • Reads and follows menus and recipes and computes basic mathematical calculations.
  • Observes safety precautions required to protect hotel and guest property.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Utilizes proper FIFO rotation as well as dating and labeling of all production made.
  • Projects a clean, neat, and professional appearance.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a work team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Skills / Requirements

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge and/or skill required.

 

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND two (2) years of experience as a journey-level pastry cook; OR an equivalent combination of education, training and experience.

 

Required Knowledge and Skills

Knowledge of:

  • Principles, practices and techniques of the pastry manufacture trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

 

Skill in:

  • Efficiently and effectively performing pastry cook duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Training others in work processes, recipes and procedures.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.