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.

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.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain and strictly abide by State sanitation/Health regulations and hotel requirements.
9. Meet with Pastry Chef/ Pastry Supervisor/Lead Pastry Cook to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
10. Complete opening duties:

• • 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.

1. Start prep work on items needed for the day.
2. Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
3. Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
4. Prepare amenity orders for Room Service.
5. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out.
6. Assist the Baker as required to ensure optimum service to guests.
7. Maintain proper storage procedures as specified by Health Department and hotel requirements.
8. Minimize waste and maintain controls to attain forecasted food cost.
9. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere.
10. Disinfect and sanitize cutting boards and worktables.
11. Transport empty, dirty pots and pans to the pot wash station.
12. Direct and assist Stewards in order to make clean-up a more efficient process.
13. 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.

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

SECONDARY JOB FUNCTIONS

1. Assist with inventories as scheduled.
2. Assist in plating up Banquets as assigned.
3. Follow maintenance program and cleaning schedule.
4. Perform duties in other areas of Kitchen as assigned.
5. Research new products, menu items and display pieces.
6. Attend designated meetings.
7. Work off-premise events.