PASTRY COOK
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Requirements:
- Previous experience as a Pastry Cook A or B a 5* Hotel or fine dining environment
- Smooth and organized running of all outlets according to the standards set by the management
- Follow the given guidelines in recipes strictly; keep the Chef de Partie’s comments in mind
- Check the cleanliness stewarding areas’
- Quality and presentation of all food menus as shown by the Chef de Partie
- Compliance with rules and regulations and adequate disciplinary policies reported to upper management level
- Quality and consistency application of the HACCP program
- Degree/Diploma in the Hospitality Industry or Culinary Arts
- Applicable Manuals/Policies
- Employees’ rules and regulations/ Staff Handbook
- Standard operating procedures (SOPs)
- Hotel’s Fire, Health & Safety Policies
- Hotel’s Corporate Social Responsibility Policy
Duties & Responsibilities:
- Ensure that the hotel maintains the best possible reputation for its culinary products
- Ensure your knowledge and support is given at all times
- Maintain the recipe library and plate
- Specifications showed by the Executive Chef
- Keep designated area clean at all times
- Have a brief knowledge of the actual food cost
- Understand and lead the trainees to control the use of products and equipment
- Check store supplies on a daily basis for quality and freshness
- Be fully involved in all forms of training within the kitchen
- Be able to control waste and chemicals
Job Role:
- Responsible for preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centrepieces and special request items etc.
- Create unique baked goods based on hotels specifications/instructions
- Ensure that the kitchen is clean at all times
- Developing creative customized cakes and baked goods for banquets and weddings
- Maintain stock of sample pastries that can be presented
- Meet with guests reserving banquet halls to discuss specific baking needs and any special requests/occasions
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Check production schedule
- Establish priority items for the day
- Prepare all menu items following recipes and yield guides, according to departmental standards
- Apply the recipes given by the CDP and Executive Chef
- Be quality driven in the Food and Beverage operation in order to guarantee the highest level of productivity within the organization
- Stay updated with the developments of Food & Beverage trends and make appropriate suggestions to the Chef de Partie and Executive Chef
- Train and supervise a kitchen trainee
- React promptly and efficiently to Chef de Partie’s comments regarding guest complaints
- Understand all food and beverage items offered including ingredients, methods of preparation and proper service
- Ensure correct and consistent service techniques for daily meal preparation demonstrated by the Executive chef
- Control usage of all food and beverage
- Control the daily operation ‘mise en place’ for the designated section and the work delegated to the trainees
- Prepare operational tasks with the assistance of the Chef de Partie
- Ensure that garbage is disposed and recycled according to the environmental policy as set by Management and the Cyprus Law
- Ensure that disciplinary action is reported to the upper management according to hotel policies
- Delegate responsibilities to trainees when applicable
- Ensure that a safe, hygienically fit working environment for all restaurant employees and guests is maintained at all times and report any concerns or faults immediately to the Chef de Partie
- Identify training and development needs for staff
- Follow the Grooming Policy, maintain a high standard of personal hygiene and ensure that this is followed and adhered by all Staff assigned to you in the designated outlet
- Give your support and knowledge to the other cooks
- Observe daily conditions of all physical facilities and equipment in the kitchen, make recommendations for improvements to the Chef de Partie
- Attend daily meetings with the Executive Chef when required
- Comply with and communicate company policies, standards and procedures to staff and ensure staff operate within company policies
- Adhere to Hotel’s standards, policies and procedures and to have a complete understanding of the policies; including Fire, Hygiene, Health & Safety
- Ensure that duties are carried in an honest and ethical way by abiding the Hotels’ rules and regulations and the Cyprus Law
- Perform any other relevant duties assigned by the CDP & Executive Chef
Please send your CV to [email protected] All applications are maintained in strict confidence.
Information
Cyprus,
Pastry Cook/ Chef
HORECA
30 days ago
Experience Required:
5+ years
5+ years
Education Required:
Associate Diploma
Associate Diploma