Baker Jobs

About The Position

Requirements

• High School diploma or equivalent vocational training certificate
• Food handling certificate
• Minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.
• Adequate pastry skills and operations.
• Ability to plan and prepare for restaurant, catering and special events.
• Ability to read and understand catering BEOs.
• Good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Basic computer skills.

Nice To Haves

• Certification of culinary training or apprenticeship preferred.
• Ability to communicate in a second language is a plus.
• Shows interest in participating in menu planning for dessert items, for all hotel food outlets.

Responsibilities

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the Pastry or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies; Check production schedule and par; Establish priority items for the day; Inform the Pastry or Executive Chef of any supplies that need to be requisitioned.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the Pastry or Executive Chef of any foreseeable shortages before items run out.
• Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.

Benefits

• healthcare benefits
• a 401(k) plan
• short-term and long-term disability coverage
• basic life insurance
• bonus plans