Pastry Cook

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

• 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.

• 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.

• 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.
• Work off-premise events.

QUALIFICATIONS

Essential:

• 2 years experience as a Pastry Cook at a similar style hotel or restaurant.
• Food handling certificate.
• Fluency in English, both verbal and written.
• Provide legible communication.
• Compute basic arithmetic.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to:
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guests' service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
• work with all products and ingredients involved.
• use all senses to ensure quality standards are met.
• differentiate dates.
• operate, clean and maintain all equipment required in job functions.
• comprehend and follow recipes.
• expand and condense recipes.
• produce creative and artistic products.
• satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
• maintain regular and punctual attendance.
• adhere to Peabody grooming standards.
• uphold and exemplify Peabody Service Excellence.

Desirable:

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Fluency in a second language, preferably Spanish
• Sanitation certificate.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Previously worked with all products and ingredients involved.
• Artistic talent.

PHYSICAL ABILITIES

Essential:

• Exert physical effort in transporting up to 100
• Endure various physical movements throughout the work areas.
• Reach 6
• Remain in stationary position for 2-3 hours throughout work shift.

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.