Pastry Cook 3 - Caribe Royale Orlando Hotel

Job Description

Job Description

Scope of PositionThe Pastry Cook 3 role is part of the pastry department and is responsible for supporting daily pastry and dessert production. This position assists with preparation, execution, and organization of pastry items according to established recipes and standards. The role works closely with the Pastry Cooks and Pastry Chefs to ensure consistency, quality and efficiency in all pastry operations. Position RequirementsProfessional demeanor appropriate for a four-diamond environment.Follow plating and display standards.Good working knowledge and fundamentals of pastry, basic kitchen operations, and sanitation. Maintain composure and objectivity while under pressure and stressful situations.Must be a team player, flexible and able to adapt to any situation that may arise daily.Requires good communication skills, both verbal and written.Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.Able to assimilate complex information, including data from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.A food handling certification must be completed within the first 90 days of employment. ResponsibilitiesAssist in the preparation of and production of pastries, desserts, breads, and other baked goods. Follow standardized recipes, portioning guidelines, and plating presentations.Maintain cleanliness and organization of the pastry kitchen, including workstations and storage areas.Ensure proper handling, labeling, and storage of all food products in compliance with food safety standards.Decorate and present desserts on the menu in a consistent way.Support mise en place preparation for daily service and special events.Assist with basic baking techniques such as mixing, measuring, baking, and finishing.Collaborate with Pastry Cook and Pastry Chefs to ensure smooth kitchen operations. Maintain inventory of prepped items every week by properly labeling and storing ingredients.Ensure the pastry section of the kitchen adheres to health and safety regulations set by the Pastry Chefs and the property.Time management skills to deliver orders in a timely manner and avoid wasting food.Perform any reasonable requests made by the manager or supervisor. EducationHigh School diploma or GEDGraduating from a culinary arts program or apprenticeship is preferred, or a minimum of 3 years' experience in a pastry kitchen.Skills and AbilitiesAbility to communicate in the English language (Second language is a plus). Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.Willing to work flexible schedules including holidays and weekends. Ability to multitask and think clearly in high stress and intense situations.Physical RequirementsPhysical agility and ability to move quickly in confined spaces.Requires standing, walking, reaching and bending throughout shift. Ability to push and/or pull 100 lbs.Ability to lift up to 50 lbs. Stand or walk for extended periods of time.Work in areas of high heat and humidity.