PASTRY Cook (catering) - The Saint Paul Hotel

Responsibilities

• Prepare orders to guests specifications, with special attention to allergens and notes on orders.
• Prepares pastry kitchen line and all necessary products for service by following checklists.
• Able to work all stations in absence of other staff.
• Assists with training of culinary staff.
• Receives and checks in purchased items to ensure accuracy, quality and quantity.
• Transports supplies and equipment between storage and work areas.
• Cleans kitchen equipment.
• Reorganizes work area in preparation for the next shift.
• Ledds and directs work of culinary staff in the absence of salaried Chef staff.
• Complies with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
• Completes all other duties as assigned.