Assistant Pastry Chef assists with the production and presentation of pastries and baked goods. Follows recipes and designated procedures to create unique pastries and baked goods. Being an Assistant Pastry Chef follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. Additionally, Assistant Pastry Chef typically requires a high school diploma or equivalent. Typically reports to a supervisor. The Assistant Pastry Chef works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. To be an Assistant Pastry Chef typically requires 1-3 years of related experience. (Copyright 2024 Salary.com)
Our Mission: We pledge to surround our Members with gracious hospitality in a luxurious tropical setting that always feels like home.
Family Promise:
Who We Are: We are in the Member Pleasing Business, which means Every Member leaves satisfied every time.
What We Believe: Employees, Members and Guests are treated like valuable members of our Family.
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Engaged
General Statement of duties:
` Develop with Executive Pastry Chef Dessert presentations for restaurants as well as banquet use
Supervision received:
` Reports to Pastry Chef
Supervision exercised:
` Oversees Pastry Cooks
Major duties and their definitions (in order if importance):
1. Prepare pastries and desserts, monitoring quality and consistency of final products.
2. Assist in the ordering of food and supplies in accordance with the club’s policies.
3. Ensure there is a sufficient stock of supplies, and helping with the development and testing of new desserts.
4. Ensure proper handling, storage of all food items in accordance with club standards and sanitation/health regulations.
5. Maintain a high standard of creativity in planning of dessert presentations for banquets as well as restaurant use.
6. Develop and maintain standardized recipes for pastry department.
7. Create innovative centerpieces and decorations for pastry and banquet displays.
8. Schedule properly according to forecasted banquet, outlet, and hotel occupancy and cost such to meet forecasted budget.
9. Maintain daily production sheets to ensure proper delegation of pastry department preparation.
10. Conduct daily walk through of dry and refrigerated storage areas.
11. Monitor organization, sanitation, and proper rotation and utilization of food products on a daily basis.
12. Provide strong leadership, active supervision and timely coaching and counseling.
Minimum Qualifications
Required knowledge, skills, and abilities:
` An eye for detail and an artistic flair. Must understand the fundamentals of food and labor cost controls. Proficient knowledge of pastry products such as cakes, pies, tarts, petit fours, ice creams, etc.
Education:
` High school diploma or equivalent required
Experience:
` Minimum of 2-3 years experience as a pastry supervisor in commercial bakery or resort/club bakery.
Job Type: Full-time
Benefits:
Restaurant type:
Schedule:
Work Location: In person