Pastry- Cook

JOB DESCRIPTION

Position Title: Pastry Cook

Department: Culinary

Report to: Pastry Chef de Partie

Nature of the Job

Basic Purpose & Objective of the Position

Works under supervision of Executive Pastry Chef in matters concerning pastry and bakeries served to respective dining outlets and banquets. Responsible for supporting developing recipes and menus; sees that pastries, cakes, breads, and dessert items are executed precisely and consistently. Expected to meet or exceed R&B Standards.

Main Duties

Customer Services

• Delivers the brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers.
• Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to the EAST Executive Pastry Chef.
• Maintains positive guest and colleague interactions with good working relationships.

Financial

Operational

• Preparation of desserts and other baked goods.
• Supporting baking breads and rolls in addition to the dessert offerings.
• Assists to other given tasks in the kitchen.
• This position reports to the Executive Pastry Chef.
• Creates and prepares dessert menu items.
• Prepares dessert items well before seating for a meal begins, and then plates items as they are requested during the meal.
• Communicates if supplies are needed.
• Assist in the preparation of dessert items. He or she may also be required to support other chefs in pastry techniques.
• Continue to learn new recipes and test them in the kitchen to keep the menu up to date and interesting to draw in customers. Dessert menu items in particular must be visually appealing and tempting in order to encourage patrons to order them.
• Collaborates and works together with Quinto Pastry and bakery concept
• Maintains communication, support, and arrangement of work flow between culinary outlets.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety standards, monitoring processes and procedures related to safety.
• Ensures compliance with food handling and sanitation standards.
• Knows and follows the brand's safety codes.
• Conducts product quality checks and communicates quality issues to Supervisor.
• Maintains required food handling and sanitation certifications.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepare dishes for customers with food allergies or intolerances.
• Flexibility for growth of the role and responsibilities

*Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

People Development

Other Duties

• Attends and contributes to all training sessions and meetings as required.
• Exercises responsible behavior at all times and positively representing the hotel team and Swire Hotels.
• Maintains strong, professional relationship with relevant representatives from competitor hotels, business partners and other organizations.
• Reads the hotel's Employee Handbook and have an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes within Guest Experience, as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.

Skills, Qualifications and Experience Requirements

• Proactive, professional and positive verbal and written communication skills.
• Exercise good judgment and role model professional behavior.
• Ability to take clear, concise directions.
• Readily adjusts to circumstances and manages change effectively.
• Maintains professionalism in difficult situations.
• Ability to implement and maintain quality and service standards