Essential Functions

• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• and strictly abide by State sanitation/Health regulations and Hotel requirements
• Meet with Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Establish priority items for the day and inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks
• Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides
• Display items attractively and to specified requirements
• Inform the Pastry Chef of any shortages before the item runs out
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Review status of work and follow-up actions required with the Pastry Chef before leaving
• Maintain positive guest relations at all times

Qualifications

• High school diploma or equivalent required. Associate’s or Bachelor’s Degree in Culinary Arts or equivalent experience preferred.
• Prior experience working in a commercial kitchen, preferably in a full-service hotel environment with large events of varying specifications.
• Prior experience with standardized recipes and ability to follow presentation guidelines required.
• Must be able to communicate professionally in English, both written and verbal.
• Conversational abilities in other languages helpful.
• Must be able to lift up to 25 lbs. regularly and up to 50 lbs on occasion; must be able to push/pull cart of up to 50 lbs.
• Must be able to multi-task and display ability to recognize that the guests’ interests and needs are always primary.
• Must be available to work a flexible schedule including mornings, evenings, weekends and holidays as business dictates.

Source: Hospitality Online