Pastry Cook 3

JOB PURPOSE:

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

ESSENTIAL JOB FUNCTIONS:

Consistent maintenance and refinement of service standards.Ensurecompliance with applicable laws and regulations. Contribute to theday-to-dayculinary 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,shelvingand floors surrounding assigned work area. Ensure compliance with health,safety,and sanitation awareness standards. Prepare daily for health department andEcosureinspections. Responsible for the upkeep,safety,and cleanliness in food preparation areas,refrigerationand storage areas. Ensure thatall food items are labelled and stored correctly. Isresponsible formaintainingand organizing the reach in coolers,walkin coolers andwalkin freezer adhering to FIFO standards. Responsiblefor adheringto 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. Responsibleto ensurethat the correct standards aremaintained. 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.Ensureprompt delivery and quality control from point of departure to arrival. Responsibleto maintainall equipment to a high standard.Reportany equipment issues to the Chef for maintenance. Responsibleto maintainall furniture, fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and equipment. Executesall 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,labelingcorrectly,ensuringitsup to Omni Fort Lauderdale standards. Executes all pastry related amenities in a timely manner anddeliverto IRD. Responsibleof workinganypastry relatedaction 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. Responsibleto attend dailystand-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 OmniFort Lauderdale standards Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident. Conduct/attend all required departmenttrainingsand meetings. Perform any other duties required by leadership. SupportPastryCook1 andPastryCook 2 as directed. Assist with receiving, stocking, and rotating foodproduct.

QUALIFICATIONS:

Candidatemust have hands‑on food and beverage knowledge and a comprehensive, working knowledge of the hospitality business. A minimum of2yearsofcontinuouscooking experience in a large conventionluxuryhotel. Must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays. Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail. Proven ability to engage guests at all levels. Must be passionate about providing warm, engaging and personalized service. Candidatesmust be able to work in a fast-paced environment and be able to handle multiple priorities. Must possess the ability to handle stressful and busy hotel operations. Ability tomaintain a positive and professional demeanor and composure at all times. Must have the ability to report to work on time and when scheduled. Must have the ability to stand and/or walk for extended periods of time. Must meet standards of appearance andmaintaina high levelof personal hygiene at alltimes. Clear,concise,written,and verbal communication skills.Candidatesmust be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers. Computer literacy toincludePayroll systems and Kitchen Equipment and Printing systems Serve Safe certified The ability to work in a faste-pacedhigh pressure work environment while executing delegated tasks and assignments. Must be able to work a variety of shifts, including weekends and holidays.

CORE COMPETENCIES:

Customer Focus Problem Solving Peer Relationships Time Management Composure

ENVIRONMENT&POSITION ANALYSIS:

Move, bend, lift, carry, and place objects weighing up to50pounds without assistance. Must be able to push and pull carts and items weighing up to 100 lbs. Stand or walk for extended periods of time or for an entire work shift, with frequent bending, twisting and going up and down stairs. Position requires repetitive motion and consistent use of arms and hands. Exposure to hazardous cleaning chemicals Interior of hotel,restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. Most be able to perform all duties in outdoor settings #J-18808-Ljbffr PERG online