Pastry Cook 3 - Caribe Royale Orlando

The Pastry Cook 3 is a professional individual with good all-around pastry experience, including experience working with pastry. This person is able to perform daily tasks as an all-around highly qualified pastry cook, and is able to lead by example in sanitation, presentation, following recipes and quality.

Position Requirements

• Bake pastry items according to pre-established recipes.
• Follow plating and display standards.
• Follow all standardized recipes and maintain consistency.
• Good working knowledge and fundamentals of pastry and basic kitchen operations.
• Good working knowledge of accepted standards of sanitation.
• Must be a team player and be flexible and able to adapt to any situation that may arise daily.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.

Responsibilities

• Operate and manage the pastry section of a kitchen as well as working together with the other chefs of the kitchen.
• Keep Pastry Area and tools at the station clean at all times before and after service.
• Follow portion, plating and display standards that are set by the Pastry Chefs.
• Decorate and present desserts on the menu in a consistent way.
• Maintain inventory of prepped items every week by properly labeling and storing ingredients.
• Bake Pastry items according to pre-established recipes and prepare a variety of baked goods every day needed for service.
• Ensure the pastry section of the kitchen adheres to health and safety regulations set by the Pastry Chefs and the property.
• Proper Pastry knowledge.
• Leadership skills to manage the pastry section in a kitchen in a high-stress environment.
• Time management skills to deliver orders in a timely manner and avoid wasting food.
• Physical strength and stamina to spend long hours standing and performing repetitive motions, and flexibility, since hours for a Pastry Chef may vary and include weekends, evenings, and holidays.

Education

• Graduate of a culinary arts program or apprenticeship is preferable. 1-2 years' experience in a pastry kitchen.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push / pull 100lbs.
• Ability to lift 50lbs.
• Think clearly in high stress and intense situations.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.

I acknowledge that I have reviewed the Pastry Cook 3 job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.