Chef Commis Pasticceria

FINANCIAL RETURNS

• Assist in the development, testing, and costing out of new recipes and menu items for the Pastry Shop/Bakery.  Maintain updated and accurate recipes and costing of all products prepared for the Pastry Shop/Bakery, and for all outside orders.
• Check and control pastry items before they are received by the stores (flour, sugar, jam, chocolate, etc.) making sure that they are within that accepted minimum/maximum par stock.  Dispense pastry only against valid requisitions and orders.   

PEOPLE

• Monitor performance and recommend corrective, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.     
• Promote teamwork and quality service through daily communication and coordination with other departments.      Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.     

GUEST EXPERIENCE

• Regularly inspect the quality and quantity of pastry, croissants, breads and other bakery goods for the buffets and for all outside orders.

RESPONSIBLE BUSINESS

• Participate in the preparation of, and check and approve, all cakes, cookies, desserts, ice creams and other food items prepared in the pastry shop and bakery.  Ensure that all desserts are prepared in an attractive and appetizing manner.
• Check daily function sheets and prepare items accordingly.
• Ensure the proper handling, cleanliness and maintenance of the working area (including marble, ice cream machine and cold room, etc.). Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens. 
• May serve as Manager on Duty or perform other duties as assigned which includes but is not limited to producing centerpieces for banquets and buffets, setting and presentation of lunch and dinner trollies, etc.

Completion of a degree or certificate in culinary arts, and two years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry. 

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.