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 all hot/cold food items. Be responsible for consistency and quality production and ensure all food is served according to :Prepares designated food items as directed in a sanitary and timely mannerFollows recipes portion controls and presentation specificationsResponsible attendance and ability to work scheduled shifts and on timeAssist in restocking all items as needed throughout the with the cleaning sanitation and organization of the kitchen walk-in coolers reach-in coolers and all storage daily responsibilities which include restaurant prep banquet prepand plating amenities basic productionFollow safety rules and practicesPerform job functions with minimal knowledgeable and have the ability to prepare and plate all pastry and dessert items to Omni standards in a timely have a intermediate understanding of baking skills and all company proceduresQualifications: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 dayFlexible Scheduling to include nights weekends and cleanliness of work area at all math skills needed to understand and implement recipes and a professional business appearance attitude and performanceMove 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 degree and/or formal training to apply common sense understanding to carry out detailed written and/or oral years experience in bakery production basic understanding of professional cooking and knife handling understanding and knowledge of safety sanitation and food handling procedures knowledge of how to produce cakes tarts mousses batters doughs custards frostings and ice creams have basic cake decorating skillsMust have basic math skills to produce correct sized batchesMust have a general understanding and knowledge of how to properly use and maintain equipment in the area