What are the responsibilities and job description for the Assistant / Sous Pastry Chef position at Enchantment Group Management Company LLC?
Job Description
Job Description
Basic Function : Plan, prep and set up quality products in all areas of the Pastry / Bake Shop in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. The bakery Lead Cook performs skilled baking work and supervises the bakery and all employees from the bake shop. Work requires initiative, judgment, good leadership and strong interpersonal skills.
Work Performed :
70% COOKING / PREP : Details vary depending on station / area assigned :
- Plan, prepare and display quality products in all areas of the Pastry / Bake Shop in a timely and consistent manner.
- To include (but not limited to) :
- Breakfast pastries, bread production, ice creams, sorbets, frozen desserts, outlet desserts.
- Amenity production.
- Assist with any displays and centerpieces, celebration cakes, truffles, garnishes, dessert specials, and holiday mise en place.
- Preparation and service of dietary restrictions requests from the Bake Shop.
- Maintain a work area that is neat, safe and clean by utilizing proper handling and storage procedures of bakery mise en place.
- Direct, coordinates and delegates responsibilities to bake shop staff to ensure goal and objectives of the bake shop and culinary department are met on a daily basis
- Monitor area practices to ensure that employees follow standards and regulations.
- Check desserts preparation for each venue before it is delivered to the respective kitchen to ensure proper preparation and respect of the recipe.
- Assist in banquet preparation and pickups when requested by Supervisor / Manager.
- Produce the finest quality product on a consistent basis.
- Know all menu items from respective areas and its ingredients.
15% ADVANCED DESIGN SKILL :
10% CLEANLINESS / SAFETY :
5% ADMINISTRATIVE :
Other :
Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the Resort. In addition, attendance at all scheduled training sessions and meetings is required.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort :
Supervision Exercised : Pastry Bakers
Supervision Received : Executive Chef, Pastry Chef
Minimum Requirements :
High school or equivalent education required. Minimum of four years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel / resort. Artistic talent required. Additional experience considered where applicable to responsibilities. Good leadership skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities : Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires great communication skills, both verbal and written. Use of Resort-approved communication devices (radio, pager, earpiece, etc.). Ability to read recipes and follow their instructions. Must have ability to read and understand tickets. Must have the ability to delegate tasks if necessary based on level of business. Basic math computational capability including addition, subtraction, multiplication and division. Ability to work under little or no direct supervision and be accountable for subordinate cooks. Ability to deal with problems and resolve them efficiently. Ability to multi-task in a fast-paced and hot environment. Maintain current food handlers certification.
Physical Requirements :
