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Assistant Pastry Chef - Pastry Shop
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Ensure all products are rotation on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Maintains solid knowledge of all food products and is able to skillfully apply culinary techniques.
Identify and safely use all kitchen equipment.
Regularly restock all kitchen supplies and food items required for service.
Properly label and date all products to ensure safekeeping and sanitation.
Apply advanced knife skills required for service.
Read, measure, and execute recipes.
Maintain an exceptional production knowledge and attention to detail with decoration and taste quality.
Exhibiting a thorough knowledge, understanding and application of all cooking techniques.
Assist Pastry Chef, other Assistant Pastry Chefs, bakers, and helpers as needed in execution of production.
Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
Skillfully and knowledgably work each kitchen stations.
Maintain supervisory role in the absence of the Pastry Chef.
Ensure food quality is superior and takes action to correct any irregularities.
Conduct training for bakers and helpers on job responsibilities.
Produce production list to ensure efficient execution of service.
Conduct inventory on a regular basis to ensure proper par levels.
Work as a team, assisting all guests and employee’s needs and inquiries.
Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establishing goals and objectives that focus on profit, product and people.
Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
Perform all duties as deemed necessary for the success of the department.
At least 3 years of pastry experience.
Working knowledge of bakery equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment.
Working knowledge of health, safety and sanitation procedures.
Working knowledge of weights and measures and various baking and preparation techniques.
Strong knowledge of American and European pastries.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience managing employees using a Collective Bargaining Agreement.
Culinary Associate's Degree or formal culinary training.
Working knowledge of Microsoft Word, Excel, Access, PowerPoint, Outlook and the Internet.
Previous experience working in a similar resort setting.
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