JOB OVERVIEW:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams and displays/centerpieces, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
JOB OVERVIEW:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams and displays/centerpieces, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
REPORTS TO: Executive Chef, Executive Pastry Chef and Assistant Pastry Chef.
SUPERVISES: N/A.
WORK ENVIRONMENT:
Main Kitchen, Pastry/Bake Shop, Stewarding areas.
Job involves working:
- under variable temperature conditions (or extreme heat or cold).
- under variable noise levels.
- outdoors/indoors.
- around fumes and/or odor hazards.
- around dust and/or mite hazards.
around chemicals.
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KEY RELATIONSHIPS:
Internal: Pastry/ Bakery Associates, Stewarding, F&B Service, Storeroom, Catering and Engineering.
External: Hotel guests/visitors, Food Vendors, Equipment Repair Company
personnel, Health Department inspectors.
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and strictly abide by State sanitation/Health regulations and hotel requirements.
- Meet with Pastry Chef/ Pastry Supervisor/Lead Pastry Cook to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Set up workstation with required mise 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/ Pastry Supervisor/Lead Pastry Cook 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 and Banquets following recipes and yield guides.
- Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
- Prepare amenity orders for Room Service.
- Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out.
- 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/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- 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 and shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Ice down hot items from the steam table, to HACCP specifications.
- 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.
SECONDARY JOB FUNCTIONS
- Assist with inventories as scheduled.
- Assist in plating up Banquets as assigned.
- Follow maintenance program and cleaning schedule.
- Perform duties in other areas of Kitchen as assigned.
- Research new products, menu items and display pieces.
- Attend designated meetings.
