International Hospitality Enterprises

  • Localización PR-San Juan
    Experiencia (Años)
    2
    Departamento
    Kitchen / Cocina
    Tipo
    Regular Full-Time
    Location : Street
    Ave Ashford
  • Descripción general

    The hotel business functions seven days a week, 24 hours a day. All Team Members must realize this fact and be aware that at all times it may be necessary to move Team Members from their accustomed shift as business demands change. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

    Responsabilidades

    • Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards.
    • Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
    • Ensures that all food products prepared meet the established specifications and standards.
    • Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
    • Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations.
    • Seeks to maintain knowledge of industry trends in the world of pastry and baking.
    • Bake fresh pastries, desserts and breads for all outlets.
    • Creates recipe cards for all menu items and trains Bakers using recipe cards.

    Cualificaciones

    • Fully competent in all aspects of baking and pastry
    • Ability to handle multiple tasks and works well in environment with time constraints
    • Associate's degree or equivalent from two year college or technical school or combination of education and experience.
    • Minimum of three years progressive experience in the Bakery Department within a Hotel, Resort, or Restaurant operation.
    • Two years as a Pastry Chef in a high volume, multioutlet hotel, restaurant with centralized pastry production kitchen.
    • Previous working all decorative medias such as sugar and pastry.

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