Pastry Cook

Join us in our Culinary Hiring Event on November 6, 2024 from 12pm to 6pm

Location : Pier Sixty-Six Marina : 2301 SE 17th St, Fort Lauderdale, FL 33316

We currently have an opportunity for well-rounded and seasoned Pastry Cook I , Pastry Cook II and Pastry Cook III to join our Pier Sixty-Six Resort opening team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.

Responsibilities

• Develop and maintain positive working relationships with the pastry team and collaborate to achieve shared goals.
• Maintain complete knowledge of and comply with all departmental policies / service procedures / standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Always maintain positive guest relations.
• Be familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain and strictly abide by State sanitation / Health regulations and Hotel requirements.
• Meet with Chef / Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties :
• Set up a workstation with required tools, equipment, and supplies.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the day.
• Prepare and produce dessert menu items for Restaurants, Room Service, and Banquets following recipes and yield guides.
• Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Inform the Chef on duty of any shortages before the item runs out.
• Assist the Baker as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties :
• Return all food items to the proper storage areas
• Rotate all returned product
• Wrap, cover, label, and date all items being put away
• Straighten up and organize all storage areas
• Clean up and wipe down food prep areas, reach-ins / walk-ins, and shelves
• Return all unused and clean utensils / equipment to the specified locations
• Ice down hot items from the steam table, so they cool quickly
• Turn off all equipment not needed for the next shift
• Restock items that were depleted during the shift
• Review the status of work and follow-up actions required with the Chef before leaving
17 hours ago