A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
Responsible to design, prepare, and presents high-quality baked goods, pastries, and desserts, acting as the leader of the pastry department. May include responsibilities for creating, testing, and updating menus, managing inventory, ensuring strict sanitation standards.
ESSENTIAL JOB FUNCTIONS
: Ensures customer satisfaction through prompt, efficient, and friendly service. Responsible to design, prepare, and presents high-quality baked goods, pastries, and desserts. Able to create, test, and update menus. Cleans and maintains an organized workspace. Creates meals according to the menu and recipe Ensures that all food items are handled and cooked (if applicable) in a wholesome manner. Constantly maintains the kitchen and supply room in a sanitary and orderly fashion. Informs the supervisor of any kitchen problems. When needed, assists with inventory, ordering, putting freight away, and/or cleaning. Able to work in a fast-paced, stressful environment and accomplishes tasks promptly. Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc. Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to the supervisor. Ensures that the operation of equipment, tools, and materials are handled safely. Promotes internal guest service standards through courteous and respectful behavior. Performs other duties as assigned by the supervisor.
PROMOTES WRC QUALITY SERVICE STANDARDS
SAFETY:
Ensuring a safe experience by protecting the welfare of all.
INTEGRITY
Expecting personal accountability at every level.
COURTESY
Creating an exceptional customer service experience for everyone.
TEAM:
Functioning together to create a cooperative and positive experience.
SHOW:
Providing flawless experience -a clean and cared-for resort.
MINIMUM QUALIFICATIONS
: Six (6) months of entry-level pastry or baking experience in a professional kitchen. Experience with commercial mixers, ovens, and specialty kitchen equipment.
Functionally literate:
able to read and follow written recipes and procedures. Licensed or certified as a food handler or completes within 30 days of employment. Needs to stand and/or walk for long periods; needs to perform repetitive motions with wrists, hands, and fingers; and needs to lift and maneuver 50 lbs. Effective communications skills - verbally provide instruction, responds to questions, and has exceptional interpersonal skills and abilities. Available to work all hours, shifts, weekends, and holidays. Exhibits a professional demeanor through appearance and by maintaining a positive attitude towards all employees and guests. Requires a criminal history background check. Must be at least 18 years of age.
PREFERRED QUALIFICATIONS
: Formal pastry arts or culinary certificate/associate degree.
DISCLAIMER
This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs. Non Gaming Badge
