Pastry Cook 3

The Pastry Cook will provide high quality standards and procedures in preparing/serving all :Control quality and consistency of all food functions are completed 30 minutes prior to all food supplies necessary for service are in appropriate supply on a timely for production of sweet items pastries cakes fruit compotes breads chocolates etc. for all outlets as well as banquets and amenities. Assists in producing and plating Banquet high quality at all times. Inspect all food products for quality when working on prep list and service line. Check portion control weights and counts prior to function. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Maintain cleanliness of work area at all times. Keep walk-in prep area and equipment up to Health Department and EcoSure standards at all all food items according to standard recipes and as specified on guest check to ensure consistency of well under pressure of meeting production schedules and timelines for pastry needsWorkeffectively in a team environment assisting where needed and offering assistance to other duties as assigned by culinary :1-2 years relevant pastry/culinary be familiar with all pastry cooking degrees and/or formal training be familiar with batch and quantity be able to utilize culinary tools (knives commercial equipment etc.) and taste/ coordination needed to use all kitchen math skills needed to understand and implement recipes and measurements. Ability to multi-task and work in fast paced environmentAbility to produce high volumes of work while maintaining quality per Omni standardsMaintain a professional business appearance attitude and schedule to include nights weekends and bend lift carry push pull and place objects weighing up to 50 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.