Pastry Cook

Amara at Paraiso•Miami, FL

About The Position

With delegated authority, reporting to the General Manager, the Executive Chef, the Chef de Cuisine, and the Pastry Chef, the Pastry Cook is responsible for…

Requirements

A minimum of 1 year of experience in kitchen preparation and cooking.
Must have knowledge of classic and basic pastry preparations and recipes
Food handlers certification
Full time availability and flexible schedule
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for extended periods of time (up to 10 hours).
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Chef de Cuisine/Kitchen Manager.
Inform Chef de Cuisine/Kitchen Manager immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
Assumes 100% responsibility for quality of products served.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores, and rotates all products properly.
Submits for approval on all recipes proposed to Pastry Chef.