Pastry Cook 2 - Caribe Royale Orlando Hotel

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    "description": "<p><u>Scope of Position</u></p>\r\n\r\n<p>The Pastry Cook 2 position requires a professional individual with good experience working with pastry and cooking food according to recipes, quality standards and presentation standards. Must have knowledge of sanitation, presentation, following recipes, and quality. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p>\r\n\r\n<p><u>Position Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Professional demeanor appropriate for a resort environment.</li>\r\n\t<li>Able to handle a multitude of tasks in an ever-changing environment.</li>\r\n\t<li>Bake pastry items according to pre-established recipes.</li>\r\n\t<li>Follow all standardized recipes and maintain consistency.</li>\r\n\t<li>Requires good communication skills, both verbal and written.</li>\r\n\t<li>Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests.</li>\r\n\t<li>A food handling certification must be completed within the first 90 days of employment.</li>\r\n</ul>\r\n\r\n<p><u>Responsibilities</u></p>\r\n\r\n<ul>\r\n\t<li>Approach all interactions with guests and associates in a friendly, service-oriented manner.</li>\r\n\t<li>Always comply with the Hotel&rsquo;s standards and regulations to encourage safe and efficient hotel operations.</li>\r\n\t<li>Follow Occupational Health &amp; Safety regulations.</li>\r\n\t<li>Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.</li>\r\n\t<li>Keep production of food at an adequate level, which does not result in excessive leftovers and waste.</li>\r\n\t<li>Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.</li>\r\n\t<li>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.</li>\r\n\t<li>Convert measurements (for example, teaspoons to tablespoons) using measurement chart.</li>\r\n\t<li>Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.</li>\r\n\t<li>Knowledge of pastry products i.e., cakes, desserts, pies, dough, cookies etc.</li>\r\n\t<li>Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.</li>\r\n\t<li>Ensure the team leader is aware of any special products needed for upcoming functions.</li>\r\n\t<li>Supply own basic tools of the trade i.e., Chef&rsquo;s knife, paring knife, peeler.</li>\r\n\t<li>Perform any other reasonable duties as required by management.</li>\r\n</ul>\r\n\r\n<p><u>Education</u></p>\r\n\r\n<ul>\r\n\t<li>High School diploma or GED.</li>\r\n\t<li>Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.</li>\r\n</ul>\r\n\r\n<p><u>Skills and Abilities</u></p>\r\n\r\n<ul>\r\n\t<li>Ability to communicate in the English language (second language is a plus).</li>\r\n\t<li>Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.</li>\r\n\t<li>Willing to work flexible schedules including holidays and weekends.</li>\r\n\t<li>Ability to multi-task and think clearly in high stress and intense situations.</li>\r\n</ul>\r\n\r\n<p><u>Physical Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Physical agility and ability to move quickly in confined spaces.</li>\r\n\t<li>Requires standing, walking, reaching and bending throughout shift.</li>\r\n\t<li>Ability to push and/or pull 100 lbs.</li>\r\n\t<li>Ability to lift up to 50 lbs.</li>\r\n\t<li>Stand or walk for extended periods of time.</li>\r\n\t<li>Work in areas of high heat and humidity.</li>\r\n</ul>\r\n",
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