John's Island Club
Description
Essential Job Functions: Perform daily work assignments to produce specified pastry items in a timely manner, maintaining quality standards, following standardized recipes and methods. Prepare cakes, mousses, Bavarians, creams, fillings, and other dessert and pastry items, completing all work assigned by the Pastry Chef. Schedule production of pastry and dessert items to maintain sufficient required inventory. Notify Pastry Chef in advance of expected product shortages. Cover, protect, and store all goods and other items used, in a sanitary manner, at the end of shift. Review and schedule next day's work assignments. Maintain an orderly, safe and clean work area. Maintain and clean bakery specialty machines and pastry equipment. Observe standards for proper food handling, sanitation and safety, at all times. Adhere to all applicable state and local health and safety regulations. Other Duties & Responsibilities:
Assists in set up and break down of pastries and desserts for buffets, as needed. May perform other assignments and duties, as area needs require. Requirements
Skills & Knowledge:
Strong knowledge, skill and understanding of classical and modern pastry techniques and production methods, including ability to prepare cakes, pastry, mousses, bavarians, creams, sauces, and other pastry items. Strong knowledge and understanding of health, safety and sanitation standards/regulations. 2 to 5 years of pastry experience, preferably in a first-class hotel, resort, or restaurant pastry shop, with evidence of formal culinary/pastry training preferred. Ability to read, understand and follow written instructions and assignments. Ability to understand and follow verbal instruction. Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure, for recipe adjustments and measurements. Licensure/Certification:
None
Essential Job Functions: Perform daily work assignments to produce specified pastry items in a timely manner, maintaining quality standards, following standardized recipes and methods. Prepare cakes, mousses, Bavarians, creams, fillings, and other dessert and pastry items, completing all work assigned by the Pastry Chef. Schedule production of pastry and dessert items to maintain sufficient required inventory. Notify Pastry Chef in advance of expected product shortages. Cover, protect, and store all goods and other items used, in a sanitary manner, at the end of shift. Review and schedule next day's work assignments. Maintain an orderly, safe and clean work area. Maintain and clean bakery specialty machines and pastry equipment. Observe standards for proper food handling, sanitation and safety, at all times. Adhere to all applicable state and local health and safety regulations. Other Duties & Responsibilities:
Assists in set up and break down of pastries and desserts for buffets, as needed. May perform other assignments and duties, as area needs require. Requirements
Skills & Knowledge:
Strong knowledge, skill and understanding of classical and modern pastry techniques and production methods, including ability to prepare cakes, pastry, mousses, bavarians, creams, sauces, and other pastry items. Strong knowledge and understanding of health, safety and sanitation standards/regulations. 2 to 5 years of pastry experience, preferably in a first-class hotel, resort, or restaurant pastry shop, with evidence of formal culinary/pastry training preferred. Ability to read, understand and follow written instructions and assignments. Ability to understand and follow verbal instruction. Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure, for recipe adjustments and measurements. Licensure/Certification:
None