Pastry Cook 3 - Caribe Royale Orlando

Caribe Royale•Orlando, FL

About The Position

Scope of Position This is a professional individual with good all-around pastry experience, including experience working with pastry. This person is able to perform daily tasks as an all-around highly qualified pastry cook, and is able to lead by example in sanitation, presentation, following recipes and quality. Bake pastry items according to pre-established recipes. Follow plating and display standards. Follow all standardized recipes and maintain consistency. Good working knowledge and fundamentals of pastry and basic kitchen operations. Good working knowledge of accepted standards of sanitation. Must be a team player and be flexible and able to adapt to any situation that may arise daily. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written.

Requirements

Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical agility and ability to move quickly in confined spaces.
Also requires standing/walking/reaching and bending throughout shift.
Ability to push / pull 100lbs.
Ability to lift 50lbs.
Think clearly in high stress and intense situations.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.
Graduate of a culinary arts program or apprenticeship is preferable.
1-2 years' experience in a pastry kitchen.

Responsibilities

Operate and manage the pastry section of a kitchen as well as working together with the other chefs of the kitchen.
Keep Pastry Area and tools at the station clean at all times before and after service.
Follow portion, plating and display standards that are set by the Pastry Chefs.
Decorate and present desserts on the menu in a consistent way.
Maintain inventory of prepped items every week by properly labeling and storing ingredients.
Bake Pastry items according to pre-established recipes and prepare a variety of baked goods every day needed for service.
Ensure the pastry section of the kitchen adheres to health and safety regulations set by the Pastry Chefs and the property.
Proper Pastry knowledge.
Leadership skills to manage the pastry section in a kitchen in a high-stress environment.
Time management skills to deliver orders in a timely manner and avoid wasting food.
Physical strength and stamina to spend long hours standing and performing repetitive motions, and flexibility, since hours for a Pastry Chef may vary and include weekends, evenings, and holidays.