FWC NY Pastry Chefs

Duties And Responsibilities

• Supervise the daily production of fresh high quality foods served to hundreds of international airline guests as well as supply-chain systems: control timing of the food production flow and oversee the processing to avoid delays and lapses.
• Monitor portion and waste control.
• Prepare, cook and present dishes within the specialty.
• Supervise and ensure production processes, quality standards and deadlines are met.
• Ensure products meet the meal specifications and the utmost quality standards at all times.

Qualifications

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Candidates must be service-oriented, collaborative, creative.
• HACCP knowledge.
• Excellent attention to detail.
• Ability to deal with heavy workload.
• Self-organized and capable to work independently as well as in a team.
• Able to accurately monitor wastage.
• Flexibility (different shifts - night, weekends, holidays).

Education & Experience

• Culinary Education.
• Minimum of 3 years of cooking experience with 1 year of supervisory role.