Pastry Cook - Caribe Royale Orlando Hotel

Scope of Position

The primary function of the Pastry Cook II position is to prepare high quality food for all the various outlets. Pastry Cook II is responsible for preparing and cooking food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. The Pastry Cook II should have a complete knowledge of the Pastry Cook III performance objectives as well as sound technical skills.

• Professional demeanor appropriate for a resort environment.
• Able to handle a multitude of tasks in an ever-changing environment.
• Food Safety or Serve Safe certification is a plus.
• Bake pastry items according to pre-established recipes.
• Follow all standardized recipes and maintain consistency.
• Requires good communication skills, both verbal and written.
• Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests.

• Approach all interactions with guests and associates in a friendly, service-oriented manner.
• Always comply with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Knowledge of pastry products i.e., cakes, desserts, pies, dough, cookies etc.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
• Ensure the team leader is aware of any special products needed for upcoming functions.
• Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
• Perform any other reasonable duties as required by management.

• High School diploma and/ or experience in a resort hotel or a related field preferred.
• Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.

• Able to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push, pull, and lift to 50lbs.
• Work in areas of high heat and humidity.