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Form of work- Pastry Supervisor must have a basic understanding of a pastry operation within the hotel. Practice the importance of producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and can assume department responsibilities in the absence of the Pastry Chef. Skills and knowledge to include culinary education, cost control, basic communication and leadership skills.
- Responsible for the preparation, baking and finishing of all breads, cookies, restaurant desserts and other specified baked goods in accordance with departmental quality standards and specifications. Supervise the production line and maintains the organization, cleanliness and sanitation of work areas and equipment with the assistance of the Management Team.
- Supervise and coordinate activities of cooks and workers. Work with Pastry Chef to determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform F&B service staff of 86'ed items and number of available menu specials. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
- Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
A culinary degree and luxury hotel experience is required. The individual should have the ability to train and develop the culinary staff as well as prepare and present a high-quality product.
