Cook III, Pastry - Conrad Orlando

Shift: Various – must be available to weekdays, weekends, and holidays. A Pastry Cook is responsible for creating, preparing, producing and baking all pastries, breads, rolls and desserts for food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. As a Pastry Cook III, you would be responsible creating, preparing, producing and baking all pastries, breads, rolls and desserts for food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards. Prepare pastry food items according to designated recipes and quality standards. Maintain cleanliness and comply with food sanitation standards. Stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared product. Develop new products for a-la-carte and catering menus, as needed. Practice correct food handling and food storage procedures according to federal, state, local and company regulations. Display and set baked products on mobile carts according to specifications. Prepare daily requisitions for supplies and food items. As a Cook III, you would be responsible for preparing, maintaining and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability. Prepare, maintain and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks and seasonings. Prepare food items according to designated recipes and quality standards. Prepare guest orders in a friendly, timely and efficient manner. Maintain cleanliness and comply with food sanitation standards at all times. Visually inspect all food sent from the kitchen and ensure plates are clean and appetizing. Quality. Dependability. Customer Focus. Adaptability.