Pastry Cook 2

Pastry Cook 2 needs to be able to support Pastry Cook 1. Makes the baked goods for the F&B outlets, helps with banquet productions, and maintains pars.  Prepare all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to specification.  Responsibilities: Prepares designated food items as directed in a sanitary and timely manner Follows recipes, portion controls, and presentation specifications Responsible attendance and ability to work scheduled shifts and on time Assist in restocking all items as needed throughout the shift. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, reach-in coolers and all storage areas. Performs daily responsibilities which include restaurant prep, banquet prep and plating, amenities, basic production Follow safety rules and practices Perform job functions with minimal supervision.  Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner. Must have a intermediate understanding of baking skills and techniques. Follow all company procedures Qualifications: Minimum of 2 years minimum culinary experience in a fast-paced hotel or restaurant kitchen.  The ability to multi-task in a fast-paced high pressure work environment Must be able to stand for 8+ hours per day Flexible Scheduling to include nights, weekends, and holidays. Maintain cleanliness of work area at all times.  Intermediate math skills needed to understand and implement recipes and measurements.  Maintain a professional business appearance, attitude, and performance  Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion. Culinary degree and/or formal training preferred. Ability to apply common sense understanding to carry out detailed written and/or oral instructions. Two years’ experience in bakery production preferred. Needs basic understanding of professional cooking and knife handling skills. General understanding and knowledge of safety, sanitation and food handling procedures required. Basic knowledge of how to produce cakes, tarts, mousses, batters, doughs, custards, frostings and ice creams required. Must have basic cake decorating skills Must have basic math skills to produce correct sized batches Must have a general understanding and knowledge of how to properly use and maintain equipment in the area