ABOUT KENT HOSPITALITY GROUP

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

JOB SUMMARY:

Pastry Cook is the core of the Pastry Department. You and your fellow cooks will be responsible for producing mise en place for service, private dining, and special events. You are also responsible for organizing and cleaning their stations, cooking and plating food to order, and breaking down their stations at the end of their shifts.
As a Pastry Cook at Printemps, you should have a thorough understanding of classic cooking and pastry techniques as well as a basic understanding of how to use all the equipment required to produce your mise en place safely. Pastry Cook at Printemps must possess a natural drive to do well and work together.

JOB DUTIES

• Clock in for your shift (after you have changed into your uniform).
• Be on duty and in uniform at scheduled time.
• Gather and make all required mise en place.
• Check requisition production list day to day.
• Participate in cooking family meal as required.
• Communicate. Communicate. Communicate.
• Maintain station cleanliness.
• Clock out for your shift (before you have changed out of your uniform).
  More detail about Maison Passerelle part of Kent Hospitality Grou

Pastry Cook responsibilities include (but are not limited to):

• Work and serve as key member of a talented and diverse culinary team and restaurant, preparing and executing the menu at the direction of Chefs with utmost quality, precision and consistency.
• Learn and develop maximum proficiency of the pastry program, which includes preparing and cleaning stations properly, preparing stations for the following shift, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate a smooth and efficient kitchen.
• Display a working knowledge of all ingredients and preparation used on the menu and participate in a professionally run service - ensuring excellence in cooking, timing, plate assembly, and communication.
• Be proactive and accommodate guest requests, in the spirit of providing excellent, tailored service, cuisine and hospitality to our guests.
• Maintain clean, sanitized and organized workstation during each shift, while observing DOH guidelines at all times