Pastry Cook

Company: Ocean Hotels Barbados

JOB SUMMARY

To proficiently prepare dessert and pastries in compliance with required kitchen standards and maintaining HACCP regulations.

JOB SCOPE

This position functions in various food outlets and will be challenging.  This job entails efficient food preparation, product handling and paying attention to detail for the satisfaction of our guests.  Also, self-motivation and flexibility is the key to one’s personal development.  

KEY RESPONSIBILITIES AND ACCOUNTABILITIES:

• Maintain a clean and organized kitchen.
• Need to have enough flexibility to respond to any call from the hotel; any day or any hour.
• Attend any appropriate meetings.
• Continued communication with the Junior Sous Chef to meet quality and cost standards.
• Adhere to the established safety standards and also assist in the prevention of accidents by being aware of hazardous situations.
• Assist in inventory counts and controls.
• Take care of food orders for their outlet.
• Receive and check food items from requisition orders.
• Practice proper recycling procedures and kitchen energy management.
• Must be familiar with all equipment and machinery including safe operation and maintenance.
• Be ready 30 minutes prior to any banquet event.
• To prepare desserts and pastries to the highest standard for guest consumption.
• To become acquainted with the current running menus 
• Produce all needed pastry goods for the various dining periods as requested as well as pastries for teatime
• To ensure all breads and pastries are to establish standards 
• To ice wedding and birthday cakes
• To assist the cleaning of fridges.
• All In-Room Dining orders must be delivered within 30 as per AAA Five Diamond Standards 
• All food is prepared to order as per AAA five Diamond Standard 
• All food is served at proper temperature as per AAA Five Diamond Standard, hot food served hot and cold food served cold
• To clean as you go, stop and clean work area before and after each service
• Log the daily temperatures of freezers, refrigerators and food on the buffets.
• 48 hours of recorded training pre year 
• To follow request chart for daily produce required
• To make sure all items placed in fridges/freezers are labelled and stored correctly.
• To fully understand the current menu and to competently execute recipes for such.
• To ensure quality and consistency with all completed food items.  

EDUCATION AND EXPERIENCE

• Secondary level education is required.
• certificate or Degree from a culinary school would be an asset
• 2 years experience as a Commis Chef in a AAA Four or Five Diamond Hotel/Restaurant or similar upscale restaurant or 8 years experience in pastry in a reputable high end Fine Dining establishment

• Having supervisory experience or training would be an asset 

KNOWLEDGE/SKILLS/ABILITIES

• Client Service Orientation.
• The ability to work under pressure.
• Demonstration of sound judgment.
• Must be familiar with all kitchen equipment and machinery.
• Must have his/her tools to perform assigned duties.
• Knowledge of kitchen terminology required.
• Advance culinary and artistic skills.
• Knowledge of all other kitchen departments.
• The ability to perform mathematical calculation including but not limited to conversion of recipes, inventories etc………
• Good handwriting, reading, listening and computation skills are necessary.

WORK CONDITIONS

• Must be in good physical condition:  to stand for 8 consecutive hours.  Also walk, kneel and bend.
• Able to lift a minimum of 50 pounds.
• Must be able to sustain the heat and cold of the kitchen.    

• Assist with special duties in the event of an emergencies or non routine matters, in case of a hurricane or natural disaster