JOB KNOWLEDGE, SKILL AND ABILITY

• General knowledge of baking and pastry technique and application with willingness and attitude to learn more.
• Personable and ability to communicate needs to all colleagues.
• Ability to adapt to changing demands as related to food and beverage operations.
• Must be able to work a variable schedule, meet deadlines and work under pressure.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Baking and Pastry Arts preferred, 1 to 3 years’ experience in a 4-5-star hotel or independent restaurant.
• Banquet experience is desirable.

PURPOSE AND OBJECTIVES OF POSITION

The Pastry Cook position is responsible for the preparation and baking/cooking of food for the daily operations in accordance to the Pastry Chef’s specifications and Langham standards. This position requires good attitude and determination to meet and exceed guest needs and expectations while working in a positive environment. The Pastry Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Pastry Cook must showcase value in a team setting and be versatile within the baking and pastry operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares, seasons, cooks, and arranges all food items including soups, meats, vegetables, and meats for consumption in all Food & Beverage outlets.
• Independently maintain adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of those items.
• Advises supervisor of low inventory and will assist in receiving items and taking inventory as required.
• Ensures that spoilage and wastage are kept to a minimum by utilizing proper quantities and rotating products.
• Maintains a clean and well-organized work area, included but not limited to, reach in coolers, walk in coolers, countertops, and dish area.
• Responsible for opening and closing checklists for production of daily menu items.
• Must show ability to communicate clearly and concisely with all colleagues.
• Must check in with Assistant Pasty Chef or Pastry Chef when beginning and ending shifts.