Pastry Cook


DIGBY PINES GOLF RESORT and SPA

Job Description

DEPARTMENT: Pastry Department/Kitchen REPORTS TO: Executive Chef

POSITION: Pastry Cook

JOB SUMMARY: Responsible for day to day management of all aspects of Pastry Department and assisting the Executive Chef with maintaining and enriching the quality of food and menus offered at Digby Pines Golf Resort and Spa.

ACOUNTABILITIES: Required to plan and direct food preparation and cooking activities in the Pastry Department within Digby Pines Golf Resort and Spa kitchen. Also, in collaboration with the Executive Chef plan and design dessert menus. As the Pastry Cook the management of department staff is required. The pastry department consists of a Baker and two Commis.

EDUCATION & EXPERIENCE:

  • Completion of college/CEGEP/vocational or technical training.

  • Cook Trade Certification

  • Knowledge of French and International Cuisine preferred

  • 3-5 years experience in a similar position

  • Lead/Supervisory experience preferred

  • Safe Food Handling Certificate

  • WHMIS

  • Emergency First Aid and CPR recommended

TOOLS & EQUIPMENT:

  • Must supply own tools of the trade

  • Black, non-slip work shoes required

  • Uniform will be supplied

PHYSICAL REQUIREMENTS:

  • Must be able to stand for duration of shift

  • Must be able to work in a fast paced fine dining kitchen

MENTAL REQUIREMENTS:

  • Must be able to prioritize quickly

  • Must be effective at listening to, understanding and clarifying information

  • Must be able to convey information promptly and correctly

  • Must be able to communicate information correctly and effectively to co-workers

  • Must be creative

  • Must be able to work in a fast paced environment

DUTIES & FUNCTIONS

  • Leadership and supervision within the Pastry Department

  • Plan and direct food preparation and cooking activities in Pastry Department

  • Verify all dessert plates for quality and portion control and suitability before service

  • Delegate responsibilities pastry staff and supervises quality of product and productivity of staff

  • Estimate food requirements

  • Estimate food and labor costs

  • Prepare and cook items and specialty foods including dishes for customers with food allergies or intolerances

  • Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques and new equipment

  • Plan menus with Executive Chef

  • Create new recipes and specials

  • Requisition food and kitchen supplies and equipment

  • Supervise all pastry staff

  • Communication between Chef and other Sous Chefs

  • Maintain quality standards including HACCP, cleanliness of pastry department and safe food handling and storage

  • Be creative and innovative and involve your staff in creative planning and presentations

ALL NEW CASTLE employees are special safety and security agents and whenever possible, are to report or correct and safety or security deficiencies. They are to be constantly on the alert for any unsafe or unsecured areas, which may threaten the well being of guests or co-workers or the maintenance and security of the hotel property and react accordingly.

This hotel functions 7 days a week, 24 hours a day from mid May to mid October each year. All employees must realize that we schedule as business dictates.

#DigbyPines #cook

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