Pastry Cook

Conrad Hotels and Resorts•Nashville, TN

8d•Onsite

About The Position

The Pastry Cook will be responsible for supporting the Pastry Chef in daily pastry kitchen operations. Additionally, the Pastry cook is to plan, set up and prepare quality products in all areas of the Pastry department to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams simple syrups, amenities, displays/centerpieces and special request items, in accordance with departmental quality standards and specifications.

Requirements

2+ years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
High School Diploma or GED. Associates degree in a related field or culinary degree preferred.
Experience in fast paced, high volume atmosphere.
Must possess reading ability in regards to schedules, menus, policies, orders, etc.
Must possess mathematical ability.
Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.
Good organizational and communication skills.
Excellent customer service skills.
Ability to read, write & speak fluent English.
Obtain and maintain position- specific licensing.
Position requires regular, reliable attendance.
Must be able to stand for long periods of time.
Must be able to maneuver between stations and areas efficiently and easily.
Must be able to lift up to 40 lbs.
Requires manual dexterity to use and operate kitchen and other equipment.

Nice To Haves

Associates degree in a related field or culinary degree preferred.

Responsibilities

Understand and maintain all standard pastry recipes.
Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
Assist in producing and plating pastries and desserts.
Work well under pressure of meeting production schedules and timelines for pastry needs.
Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
Maintain food and supply inventory levels and notify management of restocking requirements.
Always demonstrates the ability to apply advanced cooking techniques in order to produce creative pastry dishes. (i.e.: knife skills, carving skills, basic mother sauces, etc.)
Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development.
Demonstrates a thorough understanding of sanitation procedures and consistently applies such.
Understands the importance of proper food handling procedures and ensures that procedures are always followed.
Continually demonstrates the ability to properly use kitchen equipment while ensuring the highest safety standards.
Always properly identifies and stores product specific to outlet and always takes an active role in quality control of all food items.
Continually demonstrates the ability to produce food orders in a timely, neat, and organized manner according to the needs of the guest.
Is always familiar with all product/inventory in freezers/coolers and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste.
Continually demonstrates the ability to keep workstation organized and produce required quantity according to demands of station. Continually identifies, utilizes, and builds an advanced knowledge base of specific culinary terms per assigned outlet.
Continually demonstrates the ability to work independently and make informed decisions in the absence of a supervisor and immediately notifies a Supervisory of any foreseeable concerns or developments.
Continually assists with training new Team Members and/or with demonstrating proper culinary techniques.
Able to read and follow written recipes with precision.
Have an understanding of scratch baking.
Understand how to work efficiently and safely in a fast paced environment.
Have experience navigating high volume using large equipment such as double rack ovens, 140 qt mixers, sheeters, etc.
Are punctual, organized, attentive and responsive to the demands of daily operation.
Plans and prepares non-baked goods and finish, decorating, plating and cutting baked goods as required to fulfill assigned work duties.
Possess an understanding of every facet of the gourmet pastry department.
Demonstrated experience (1-3 years) and ability to make pastry and product identification.
Recognized the ability to work with individuals and teams of diverse backgrounds as a member of a team.
Demonstrated flexibility to adapt to change.