The Chef de Partie Pastry is responsible for the preparation and execution, and presentation of all dessert items within the restaurant outlets in accordance with departmental quality standards and specifications. They will maintain an organized and neat work environment while ensuring sanitation and safety standards are routinely met.

ESSENTIAL FUNCTIONS

* Anticipates guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Maintains familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assists with resolving guest complaints, ensuring guest satisfaction.

* Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used.

* Completes 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.

* Notify 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.

* Assists in prep work of items needed for the day.

* Minimizes waste and maintain controls in order to attain forecasted food cost.

* Completes 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.

* Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift.

* Meets Executive Pastry Chef/Assistant Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Reviews status of work and follow-up actions as required.

* Prepares and executes the production of all dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.

* Prepares and maintains a neat presentation of all pastry goods which includes (but is not limited to) cakes, pies, French pastries, tarts, platted desserts, souffls, confiserie (chocolate work, friend. eise, etc) and ice cream production.

* Informs the Executive Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.

* Checks bulletin board for daily and future functions which include (but is not limited to) banquet functions, room service pre-orders and contracted restaurant parties.

* Performs all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Executive Pastry Chef, Assistant Pastry Chef

Supervises: None

EDUCATION/EXPERIENCE

* High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.

* Minimum three (3) years of experience as a Pastry Cook at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

LICENSES/CERTIFICATIONS

* Food handling/Food Sanitation certificate desired.

* Certification of Culinary training or apprenticeship program preferred.

KNOWLEDGE, SKILLS, & ABILITIES

* Possesses strong organizational and multi-tasking skills.

* Able to maintain positive guest relations at all times as the position will interact with hotel guests.

* Able to comprehend and follow recipes and show ability to expand/condense recipes as needed.

* Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.

* Possesses strong verbal and written communication skills.

* Possesses strong knowledge of French culinary terms.

PHYSICAL DEMANDS

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

* Ability to exert physical effort to transport up to 50 pounds.

* Ability to endure various physical movements throughout the work areas.

* Ability to reach 5 feet.

* Maintain a stationary position for extended hours throughout work shift.

WORK ENVIRONMENT

* Main Kitchen, Pastry/Bake Shop, Stewarding areas

* Indoor, air-conditioned office

* Indoor/Outdoor, non-air conditioned

* Exposure to variable temperature conditions.

* Exposure to variable noise levels.

* Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

Other details

* Pay Type Hourly

* Min Hiring Rate $28.36

* Max Hiring Rate $33.36

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* Halekulani , 2199 Kalia Road, Honolulu, Hawaii, United States of America