Pastry Cook

The Pastry Cook is responsible for preparing all pastry items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas, while minimizing waste and maximizing the cost/production ratio. Responsibilities Maintain a friendly and warm demeanor at all times. Approach all encounters with guests and associates in a friendly, service-oriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations. Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Have thorough knowledge of menus and the preparation required according to hotel standards. Complete necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. Prepare and display buffet food items according to Avion Hospitality standards. Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality. Prepare food for Banquets, as required, following the specifications of Banquet Event Orders. Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership. Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work at the banquet food station as scheduled by restaurant leadership. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to oneself or other associates. Be familiar with all hotel policies and house rules. Requirements Proven experience as a Food Prep or similar role Knowledge of food safety and sanitation guidelines Ability to work in a fast-paced environment Strong attention to detail Excellent communication and teamwork skills Ability to stand for extended periods of time and lift up to 50 pounds #J-18808-Ljbffr Avion Hospitality, LLC