Pastry Supervisor

Responsibilities

• Follows recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests’ requests.
• Checks restaurant par list to ensure adequate prep for shift.
• Mixes ingredients to make dough or batter, pie fillings, puddings, custards and other desserts.
• Adjusts drafts or thermostatic controls to regulate oven temperatures.
• Mixes ingredients to make icings.
• Decorates cakes and pastries.
• Completes the equipment check list and walk through and notifies if any problems with equipment.
• To rotate food in coolers and freezers to minimize waste and spoilage.
• To maintain internal cleanliness of all food prep areas.
• To communicate the need for goods to be ordered to kitchen leadership.
• To be able to read, understand and produce in a timely manner.
• To maintain a thorough knowledge of menu items.
• To maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
• To greet and interact with internal and external guests in a genuine warm and friendly manner using professional and Company standard nomenclature.
• To perform other tasks, including cross-training as directed.

Qualifications

• Culinary / Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - preferred
• 1 years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety certification – preferred or attained within 30 days
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
• Basic knowledge and experience working with Microsoft Word, Excel and Outlook as well as POS (point of sale) systems.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity.
• Must be able to work independently and also in a team environment.