Pastry Cook

Charlestowne Hotels•New Haven, CT

4d•Onsite

About The Position

Responsible for preparing pastry items and baked goods as directed by Pastry and/or Executive Chef. Decorating cakes and pastries. Organizing high volume pastry production procedures and meeting all deadlines. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Requirements

Good working knowledge of accepted standards of sanitation.
Ability to read, write, speak and understand the English language in order to communicate with guests and other team members.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 30 lbs. on continuous schedule.
Ability to stand and to work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, schedule or recipe form.

Responsibilities

Assume 100% responsibility for quality of products served.
Understand and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean sanitary work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store and rotate all products properly.
Assist in food prep assignments during off-peak periods as needed.
Understand food safety, and help control bacteria growth by keeping away from the danger zone.
Understand shelf life and thaw time of a product.
Close kitchen properly and follow the closing checklist for kitchen stations.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Pastry and/or Executive Chef.