Pastry Cook at Rosewood Hotel Group Menlo Park, CA

OVERVIEW/BASIC FUNCTION:

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: set up workstation with required mis en place, tools, equipment and supplies; inspect cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks; transport supplies from the storeroom and stock in designated areas;
  
  start prep work on items needed for the day.
• Prepare and produce dessert menu items for Restaurants, Room Service, Pool and Banquets following recipes and yield guides.
• Prepare amenity orders for Room Service.
• Lead pastry department under the supervision of the Pastry Chef/Sous Chef.
• Inform the Pastry Chef/Sous Chef of any shortages before the item runs out.
• Prepare Pastry and Dessert Items to the standard of the Hotel.
• Assist the Baker as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Inform the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.
• Support and train junior pastry team members under supervision of Pastry Chef/Sous Chef.
• Disinfect and sanitize cutting boards and worktables.
• Direct and assist Stewards to make clean up a more efficient process.
• Breakdown workstation and complete closing duties: return all food items to proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, shelves; return all unused and clean utensils/equipment to the specified locations; turn off all equipment not needed for the next shift;
  
  restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Pastry Chef before leaving.
• All other duties as required.

• Experience:
  
  Minimum five years’ experience as a Pastry Cook for a 4- or 5-star hotel or restaurant.
• Education:
  
  High school diploma; culinary certification preferred.
• General
  
  Skills:
  
  Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical
  
  Skills:
  
  Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders; ability to maintain good coordination; ability to transport cases of received goods to the work station;
  
  pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to comprehend…