What are the responsibilities and job description for the Pastry Supervisor position at Hotel Emma?
Primary Responsibilities:
- 3 years experience in high end restaurant or hotel establishment.
- Must be willing to work flexible shifts to include nights/weekends and holidays.
- Must have attention to detail and be a team player.
- Must have passion for the pastry industry.
- General interest in house made baked goods, plated desserts, jams and preserves,
- cake decoration and sugar work, ice cream and sorbets, pies
- Performs other related duties as become necessary.
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.
- Properly store all mise en plas and submit production needs for following day by shift end.
- Works all line stations as required.
- Closing shift duties applicable with late night responsibilities as scheduled.
- Develop and assist with training pastry staff including interns/externs to standard performance level.
- Assure safe, clean, healthy work conditions for all personnel.
- Communicate with pastry chef to assure proper service according to assigned shift.
- Report to work on time in a neatly groomed, professional and acceptable manne
- Follow all policies and procedures for the Hotel Emma.
- Coordinates the Pastry cooks to achieve assigned tasks according to Hotel Emma kitchen standards.
- Maintains with pastry cook, cleanliness guidelines for all kitchen production, walk-ins and storage areas.
- Communicates and reports and mechanical problems with the pastry chef or sous chef.
- Discuss with chef on duty awareness of guest’s comments or complaints.
- Assist in daily inventory of produce cooler and dry storage areas.
- Is familiar with Hotel Emma fire, safety and health procedures.
- Trained and knowledgeable in all areas of food safety and health inspection criteria.
- Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.
- Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first.
- Checks daily the quality and level of line station mise en plas
