Pastry Cook 2 - Caribe Royale Orlando Hotel

Caribe Royale•Orlando, FL

1d•Onsite

About The Position

The Pastry Cook 2 position requires a professional individual with good experience working with pastry and cooking food according to recipes, quality standards and presentation standards. Must have knowledge of sanitation, presentation, following recipes, and quality. This role requires a professional demeanor appropriate for a resort environment, the ability to handle a multitude of tasks in an ever-changing environment, and the ability to bake pastry items according to pre-established recipes. The position also requires following all standardized recipes and maintaining consistency, good communication skills (verbal and written), and the ability to listen, understand, and clarify concerns and issues raised by Associates and guests. A food handling certification must be completed within the first 90 days of employment.

Requirements

High School diploma or GED.
Minimum of 2 years of culinary experience.
Ability to communicate in the English language.
Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
Willing to work flexible schedules including holidays and weekends.
Ability to multi-task and think clearly in high stress and intense situations.
Physical agility and ability to move quickly in confined spaces.
Requires standing, walking, reaching and bending throughout shift.
Ability to push and/or pull 100 lbs.
Ability to lift up to 50 lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Nice To Haves

Culinary certification or degree preferred.
Second language is a plus.

Responsibilities

Approach all interactions with guests and associates in a friendly, service-oriented manner.
Always comply with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
Follow Occupational Health & Safety regulations.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
Ensure the team leader is aware of any special products needed for upcoming functions.
Perform any other reasonable duties as required by management.