Pastry Chef De Partie

DescriptionSummary:

Coordinates the activities for the pastry cooks in the preparation and service of all pastry products for functions, ala carte and buffets. Ensures that the quality of pastry is prepared and served to the highest standards. Ensures the kitchens and all pastry areas are kept at the utmost levels of sanitation. Works all areas of the pastry shop as needed in an efficient manner with focus on quality and quantity, while meeting all requires service time expectations.

Pay Rate: The rate of pay listed on job boards are auto-generated numbers and not aligned with Polo’s actual rate of pay which will be determined during the interview.

Essential Duties and Responsibilities include, but are not limited to the following;

• Assists the Executive and/or Pastry Chef with the planning and production for the pastry department according to menus, BEOS and/or special requirements directed.
• Supplies recipes as needed, uses Polo Club recipes, and follows methodology and procedures to ensure best outcomes.
• Mentors pastry cooks, oversees their skill development.
• Decorates and presents showpieces, specialty cakes and show pastries, from chocolate, sugar paste, fondant and icings along with other mediums as guided by the Executive and/or Pastry Chef.
• Checks daily functions and BEO sheets and ensures all items are prepared, made, and presented for on schedule. Coordinates future functions and events with Executive and/or Pastry Chef

and other staff members.

• Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as The Polo Club.
• Secures continuous feedback from the Chefs and members as to member satisfaction regarding pastry ala carte and buffets.
• Works with the Pastry Chefs to engage in set up and service of custom action stations.
• Seeks continual improvement to products to affect cost efficiencies without reduction in quality.
• Develops, tests, and implements new products and ensures quality control of all bakery items.
• Creates special desserts and recipes. May create certain desserts using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the dessert is prepared and tastes appropriately.
• May have to taste (taste is defined as sampling a small portion of an item) a member’s pastry item which may contain alcohol as an ingredient in response to a member complaint regarding such item.
• Assists with ordering of bakery supplies.
• Communicates with members, co-workers, management, and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the Executive Pasty Chef and/or Pastry Chef.

 

 

 

 

 

 

Knowledge, Skills and Abilities:

• Requires advanced knowledge of bakeshop and kitchen equipment.
• Requires a solid understanding of food preparation specializing in Pastry.
• Must be highly organized and detail oriented.
• Ability to stand on one place for extended periods of time.
• Ability to verbally communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
• Must be able to multi-task and work in a fast-paced environment.

 

 Supervisory Responsibilities:

As a lead, oversees pastry cooks with regards to training and mentoring, planning, assigning and directing work.

 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education/Experience Preferred:

Pastry Diploma from a culinary college or vocational school, Associate Degree or equivalent from two-year college, a two-year apprentice program in the USA or abroad at a four-or-five-star property or technical school; or equivalent combination of education and experience.

A minimum of three years’ experience working in a four-or-five-star rated resort, club, hotel, or high end/high volume restaurant.

 

Language Ability:

Ability to communicate well in English. Ability to read and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.

 

Math Ability:

Working knowledge of business math, ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

 

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Computer Skills: Word, Excel, Power Point

To perform this job successfully, an individual should be proficient with Microsoft Office Suite, Internet, and processing systems.

 Certificates and Licenses:

Serve Safe certification.

 

 

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and /or move 10-50 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear and taste or smell. The employee is frequently required to stand; walk; sit and reach with hands and arms. The employee is occasionally required to climb or balance, stoop, kneel, crouch, or crawl.

 

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work in high, precarious places and fumes or airborne particles.

 

The noise level in the work environment is usually loud.

Qualifications