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.
