Pastry Cook - Jw Marriott Houston

Reports To: Culinary Supervisors

Supervises: N/A

Job Purpose: Assist workers engaged in preparing foods for restaurant by performing a combination of duties.

Job Responsibilities:

• Must be able to “prep” food products, using standardized food preparation techniques.
• Wash, peel, cut, and seed vegetables and fruits; clean, cut, and grind meats, poultry, and seafood; dip food items in crumbs, flour, and batter to bread them; stir and strain soups and sauces, etc.
• Weigh and measure designated ingredients.
• Carry pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Rotate all products.
• Maintain work area, including all counter tops, utensils, equipment, garbage, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
• Distribute supplies, utensils, and portable equipment, using hand truck. Prepare and organize pantry section.
• Prepare all cold sauces, dressings, salads, and desserts for customer service, salad bar, buffets, banquets, and tableside service. Prepare all orders as turned in by wait staff and to ensure all orders are cooked quickly and according to order; also ensure that food leaves kitchen in peek condition.
• Maintain high standard of personal hygiene in compliance with state, county, and company policy.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.
• Other duties as assigned.

Job Skills:

• Skillfully use hand tools or machines needed for your work.
• Read recipes of the items to be prepared.
• Measure, cut, or otherwise work on materials or objects with great precision.
• Use arithmetic/geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
• Picture what the finished product will look like.
• Accept responsibility for the accuracy of the work as it is turned out.

Education

• HS Diploma or equivalent

Experience

• None required

Licenses/Certifications

• Food Safety Certification