Pastry, Cook II

About the role

General Summary Of Duties Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas

Responsibilities

• Prepare mise-en-place in advance of cooking/baking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for all necessary equipment
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
• Maintain the specific kitchen area clean and hygienic
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
• Pick up products from storage in accordance with HACCP guidelines and Company policies
• Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
• Perform additional duties and projects as assigned

Requirements

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
• Must be able to stand and walk for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell

Qualifications

• High School education or equivalent
• Culinary training or accredited apprenticeship program preferred