Job Summary

Responsible for the creation, decoration, and presentation of desserts while working closely with the Executive Chef and Pastry Chef to adhere to the hotels high standards of quality.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Bake pastry items according to pre-established recipes.
• Decorate pastries consistent with requests of culinary management team.
• Carefully follow plating and display standards.
• Adhere to portion standards.
• Maintain inventory of prepped ingredients.
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

Knowledge, Skills & Abilities

• Highest attention to detail, timeliness on projects and professional conduct.
• Prior experience in similar position.
• Strong organizational skillset.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Extensive knowledge of food products, and proper preparation and presentation of food items.

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.