Pastry Cook

JOB PURPOSE:

Responsible for all prep and production for thepastryoperation, in accordance with hotel standards. The Pastry Cook  comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

• Consistent maintenance and refinement of service standards.
  
  Ensure compliance with applicable laws and regulations.
• Contribute to theday-to-day culinary operation, to include efficient and effective food production.
• Perform all necessary tasks of a production cook according to hotel operating procedures to include but no limited to food prep, food production, kitchen and food equipment cleaning.
• Perform allsideworkassigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls,shelving and floors surrounding assigned work area.
• Ensure compliance with health,safety,and sanitation awareness standards. Prepare daily for health department and Ecosureinspections.
• Responsible for the upkeep,safety,and cleanliness in food preparation areas,refrigeration and storage areas.
• Ensure thatall food items are labelled and stored correctly.
• Is responsible formaintainingand organizing the reach in coolers,walkin coolers andwalkin freezer adhering to FIFO standards.
• Responsible for adhering to all proper trash procedures.
• Work with Chef to plan and implement menu development. Produce current and creative dishes that are relevant with hotel concepts.
• Mustretainand maintain complete knowledge of all food andbeveragemenuitems.
• Maintain up to date knowledge of local and international market trendsin order tocreate food products that are relevant, thereby maximizing sales opportunities.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Responsible to ensure that the correct standards are maintained. Responsible for ensuringhighfood quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas.
  
  Ensure prompt delivery and quality control from point of departure to arrival.
• Responsible to maintain all equipment to a high standard.
  
  Reportany equipment issues to the Chef for maintenance.
• Responsible to maintain all furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment.
• Executes all necessary instructions on BEOsfor events andinspectsall food stations prior to event start. Handles all special requests andpop-upsas needed.
• Ensurethatall BEOs are labelled,stored,and wrapped correctly,ensuring thatthe BEO number is clearly visible.
• Executes all necessary orders for all outlets,labeling correctly,ensuringitsup to Omni Fort Lauderdale standards.
• Executes all pastry related amenities in a timely manner anddeliverto IRD.
• Responsible of workinganypastry related action stations that require a culinarian.
• Provides culinary production support, as assigned, under the direction of Supervisor and Department Chef for specialty ingredients, special amenities, showpieces, menu tastings andhigh-endevents.
• Responsible to attend daily stand-upmeetingsto gather relevant information prior to service.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• Encourages and builds mutual trust,respect,and cooperation among associates. Treats co-workers fairly and equitably.
• Maintain a professional, neat and organized appearance according to Omni Fort Lauderdale standards
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe…