Baker (Pastry Cook) - The Hay-Adams - $28.38/hour en Bfsaulhotels

 Essential Duties & Responsibilities 1.       The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.2.       Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.3.       Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  4.       Meet with the Pastry or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.5.       Complete Opening Duties:a.       Inspect the cleanliness and working conditions of all tools, equipment and supplies.b.       Check production schedule and par.c.       Establish priority items for the day.d.       Inform the Pastry or Executive Chef of any supplies that need to be requisitioned.6.       Prepare all menu items following recipes and yield guides, according to departmental   standards.7.       Inform the Pastry or Executive Chef of any foreseeable shortages before items run out.8.       Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.9.       Maintain proper storage procedures as specified by Health Department and hotel requirements.10.   Minimize waste and maintain controls to attain forecasted food cost. Qualifications:To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred. License/Certification: Food handling certificate.Experience: Should have a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.  Basic Expectations: Demonstrates adequate pastry skills and operations. Be able to plan and prepare for restaurant, catering and special events. Be able to read and understand catering B.E.O.’s. Shows interest in participating in menu planning for dessert items, for all hotel food outlets.   Supervisory Responsibilities: This position has no supervisory responsibilities. Language Skills:  Must have 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 communicate in a second language is a plus. Mathematical Skills:  Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals. Reasoning Ability:  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. Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct:The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions. 

Solicitar ahora