FWC MIA - Pastry Chef

DO & CO•Miami, FL

1d•Onsite

About The Position

Create high quality pastry items with the standard recipes and presentations in order to maintain quality standards and consistency of product. Perform baking traditional confectionary and assist in production. Maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Requirements

Proactivity and self-organization
Capable to work independently as well as in a team environment
Excellent planning and coordination skills
Team leader qualities and outstanding communication skills
Dedication and attention to detail with regards to customer service
Solution seeker and effective decision maker
Hands-on in order to make sure all flights kitchen ready times are completed
The ability to manage quickly to overcome any deficiencies in the transportation department
Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.)
Flexibility (different shifts – day, night, weekends, holidays)
Minimum of 3 year of experience in Pastry/ Bakery preferably with large production volume managing a team of at least 3 members.
Full Knowledge of baking ingredients, measuring techniques, mixing methods, kitchen equipment, and baking times.
Certificate in culinary arts, pastry-making, baking or relevant field
Stand
Close vision (clear vision at 20 inches or less)
Walk
Distance vision (clear vision at 20 feet or more)
Use hands to finder, handle, load, or feed
Peripheral vision
Reach with hands and arms
Depth perception
Climb or balance
Ability to adjust focus
Stoop, kneel, crouch, or crawl
Talk
Hear
Taste
Smell
Up to 10 pounds
Up to 25 pounds
Up to 50 pounds
More than 100 pounds
Compare
Analyze
Communicate
Copy
Coordinate
Instruct
Compute
Synthesize
Evaluate
Interpersonal Skills
Compile
Negotiate
Wet or humid conditions (non-weather)
Work near moving mechanical parts
Work in high, precarious places
Fumes or airborne particles
Toxic or caustic chemicals
Outdoor weather conditions
Extreme cold (non-weather)
Extreme heat (non-weather)
Risk of electrical shock
Work with explosives
Risk of radiation
Vibration

Responsibilities

Assist in managing the daily preparation and production of all pastry food according to airline specification and DO & CO standards.
Monitor wastage and complete assigned tasks within the given time in order to meet strict deadlines.
Demonstrate creative baking techniques such as prepping, melting, measuring, tempering, baking, whipping, icing, layering, juicing and decorating.
Review menu specifications and ensure all pastry team members are following the guidelines.
Maintain food cost levels through purchasing and wastage control.
Motivate, train and develop team members’ skills and assist Pastry Sous Chef and Executive Pastry Chef as assigned.
Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
Report problems with the food safety management system to their manager and the hygiene and food safety team.
Ensure adequacy of supplies at the cooking stations.
Store ingredients and food items according to food safety standards and follow the guidance of the executive pastry chef and Pastry Sous Chef.
Help to maintain a climate of smooth and friendly cooperation.
Other duties as assigned.