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The Role of the Pastry Cook is to prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
Job Responsibility:
Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
complete mis en place and set-up station for breakfast, lunch, and/or dinner service
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
Operate, maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
check pars for shift use, determine necessary preparation, freezer pull and line set up
note any out-of-stock items or possible shortages
return all food items not used to designated storage areas
assist in setting up plans and actions to correct any food cost problems
control food waste, loss and usage per policies
Works with the whole Culinary Team on future planning, daily ordering and activities that directly affect guest satisfaction
Focuses on taste and consistency when producing food or pastry for our guests
Requirements:
Formal training from culinary arts program or has worked as an experienced a Pastry Cook
2-4 years of culinary experience
Possess great communication skills
A sincere willingness to provide service to guests and peers
Good organizational skills
Ability to function well under pressure, set priorities and adjust to changing conditions
High work ethic, with a sense of responsibility for the role filled within our team
A flexible schedule, ability to work weekends and holidays
Possess a legal ability to work in The Bahamas without sponsorship