Pastry Cook

SCOPE AND PURPOSE

Technical hands-on baking and pastry production. Prepares bakes and garnishes various pastries and desserts for the Restaurant, Banquet or IRD use. Responsible for execution of plated desserts, amenities, and morning bakery production with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness. Will ensure that the food quality, portioning and presentation reflect on our promise for serving the best quality of items in a 5 star 5 diamond environment. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

MAIN DUTIES AND RESPONSIBILITIES

Knowledge of proper food handling, sanitation regulations and preparation procedures. Knowledge of Health Department regulations and state, local, Food Safety, MSDS and OSHA Knowledge of pastry production: Follow daily production prep lists Read, follow, and recalculate recipes for varying yields. Accurately measure, combine and mix by hand or electric mixer, batters, doughs, icings, and dessert sauces. Knead, cut, and form various doughs. Properly leaven, garnish, bake and cool breads and quickbreads Properly assemble, bake, cool and garnish pies, cakes, cookies, pastries, and confections. Properly mix and freeze fresh ice creams and sorbet Proficient knife skills and use of following equipment: Hobart Mixers(2Qt 16QT, 40Qt) Combi Oven, Deck Oven, Convection Ovens, Ice Cream Machine, Can Opener, Burners, Proofer, Scales, Food Processors, Blenders. Prepare food according to standardized recipes and El Encanto kitchen standards. Prioritize, work under pressure and meet deadlines. Common sense understanding to carryout detailed but uninvolved written or oral instructions Focus on attention to details while performing repetitive tasks. Must be able to handle multiple tasks with the ability to prioritize work assignments. Excellent guest service skills and attitude. Enthusiasm for working in a team oriented, fast paced environment that fosters creativity. Produce pastries according to the ticket in a timely manner and in accordance with specifications Requirements

EDUCATION & EXPERIENCE

Technical Pastry/Baking Degree; or minimum 2 years technical baking and pastry experience; or equivalent combination of education and experience. Conversational English Vocabulary. High School diploma or equivalent and / or experience in a hotel or a related field preferred. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must maintain composure and objectivity under pressure.