Pastry Cook I

Maybourne Beverly Hills Hotel•Beverly Hills, CA

15h•Onsite

About The Position

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. A Pastry Cook for Maybourne Beverly Hills assists the pastry team with the preparation of all breads, pastries and desserts for daily operations and special events. A pastry cook will also assist with banquets and a la carte prep. A Pastry Cook must follow exact recipe specifications and quality standards while using the freshest and highest quality ingredients available as well as ensuring the highest sanitation standards are met and exceptional guest satisfaction is provided while maintaining a safe and sanitary work environment.

Requirements

8-year pastry experience or culinary equivalent
Must possess good attitude, attention to detail, and ability to work under pressure
Must possess the ability to read, understand and communicate verbally in English
Display proficient knife skills and knowledge of basic cuts
Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Accuracy and speed in executing assigned tasks
Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
Knowledge of the effects of time, temperature, and weather conditions on food.
Knowledge of the methods and techniques for preserving pastries.
Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.
Knowledge of the types and causes of cooking deficiencies.
Skill in the use of equipment and utensils used for weighing and measuring food.
Ability to judge the proper quality, appearance, and condition of food by sensory observation.
Ability to read and interpret recipes and weights and measures tables.
Ability to follow oral and written instructions.
Ability to establish and maintain harmonious working relationships with others.
Must be able to obtain any required food handing or sanitation certifications required by local or state agencies.

Responsibilities

Provide assistance to the Pastry Chef with preparation of all breads, pastries and desserts for daily operations and all special events as well to assist with banquets and al-cart prep and service.
Report to work in uniform at posted scheduled times.
Assist Pastry Chef with am production and pm production.
Review bakery needs for special events in conjunction with the Pastry and/or Executive Chef as they occur.
Assist the Pastry Chef with daily quality control checks.
Maintain a clean and organized working environment at all times.
Follow “clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
Follow safety procedures for operating and cleaning all machinery at all times.
Check-in with supervisor at the beginning of shift for instructions.
Keep par stocks at proper levels. Increase or decrease productions as necessary.
Inform management of any problems concerning food quality production.
Inform supervisor of any items that were unfinished before service.
Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
Ensure the pastry station is ready to serve fifteen (15) minutes prior to service time.
Report all maintenance and or repair needs to Pastry, Sous, or Executive Chef.
Submit a list of all products and materials needed to accomplish daily Pastry Chef on a daily basis.
Assist with regular kitchen duties whenever possible, i.e., Prep work, line cook assistance, cleaning and organizing kitchen.
Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
Maintain high standards of quality appearance for all food prepared and served.
Wear clean uniform at all times.
Attend all kitchen employee meetings.
Clean entire station, including al reach-ins and shelves at the end of the shift.
Keep walk –in organized at all times.
Be able to change from accustomed shift to meet business demands.
Must be able to work weekends, holidays and overtime as needed.
Perform other duties as assigned. At the end of the shift, clean entire station, including reach-ins, shelves and steam table.
All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked. Check-out with supervisor.
Report to work on time. Is aware of schedule at all times and if unable to attend work, notifies management.
Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.
Adhere to meal break policy and proper payroll procedures.
Performs additional duties/tasks as and when assigned by hotel management.