Pastry Cook 2 - Caribe Royale Orlando Hotel

Caribe Royale

2d•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.

Requirements

Professional demeanor appropriate for a resort environment.
Able to handle a multitude of tasks in an ever-changing environment.
Bake pastry items according to pre-established recipes.
Follow all standardized recipes and maintain consistency.
Requires good communication skills, both verbal and written.
Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests.
A food handling certification must be completed within the first 90 days of employment.
Ability to communicate in the English language (second language is a plus).
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 and/or a minimum of 2 years of culinary experience.

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.
Knowledge of pastry products i.e., cakes, desserts, pies, dough, cookies etc.
Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
Ensure the team leader is aware of any special products needed for upcoming functions.
Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
Perform any other reasonable duties as required by management.