Pastry III
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Job Details
Pastry III
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Pastry III, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare.
Hotel Overview: The Fairmont Orchid Hawaii is a luxury AAA four-diamond Kohala Coast oceanfront resort with white sand lagoon, Hawaiian Spa Without Walls, golf, extensive meeting facilities, year-round children's program, five restaurants and tennis, all serviced with Aloha. We are currently looking for new colleagues to join our 'Ohana and share that Aloha here at The Fairmont Orchid, Hawai'i
Summary of Responsibilities:
Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following:
* Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
* Assist in the preparation and service of all food items for a la carte andor buffet menus according to hotel recipes and standards
* Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
* Have full knowledge of all menu items, daily features and promotions
* Follow kitchen policies, procedures and service standards
* Follow all safety and sanitation policies when handling food and beverage
* Other duties as assigned
* Must be able to speak, read, write and understand the primary language(s) used in the Food & Beverage areas
* Must be able to read, write, understand and adjust recipes according to business levels
* Must be able to read, write and communicate in English to decipher Micros tickets, order requisitions, Banquet Event Orders and Preparation Lists
* Must be familiar with standard pastry methods such as creaming, pie dough, mousse
* Must be able to produce basic pastry dishes and concept such as pastry cream, pate choux, spong cakes and all doughs
* Must be able to perform certain knife skills I.E. dice, chop, and slice
* Read, understand and use all standard formulas
* Must have the ability to artfully present pastry dishes including balancing colors, style, and components
* Must perform basic cooking technique such as boiling, sauté, bake, sear, flambé, deep fry, simmer, and poach
* Must have detailed knowledge of weights, measures, and detailed math skills such as addition, subtraction, division, multiplication and percentages
* Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards.
* Maintain health department minimal standards in regards to food supply
* Must be able to follow, communicate, and provide food service using Servsafe standards
* Have the ability to clean and maintain all kitchen equipment
* Must be able to work any and all shifts
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. As Pastry III, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare.
Hotel Overview: The Fairmont Orchid Hawaii is a luxury AAA four-diamond Kohala Coast oceanfront resort with white sand lagoon, Hawaiian Spa Without Walls, golf, extensive meeting facilities, year-round children's program, five restaurants and tennis, all serviced with Aloha. We are currently looking for new colleagues to join our 'Ohana and share that Aloha here at The Fairmont Orchid, Hawai'i
Summary of Responsibilities:
Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following:
* Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
* Assist in the preparation and service of all food items for a la carte andor buffet menus according to hotel recipes and standards
* Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
* Have full knowledge of all menu items, daily features and promotions
* Follow kitchen policies, procedures and service standards
* Follow all safety and sanitation policies when handling food and beverage
* Other duties as assigned
* Must be able to speak, read, write and understand the primary language(s) used in the Food & Beverage areas
* Must be able to read, write, understand and adjust recipes according to business levels
* Must be able to read, write and communicate in English to decipher Micros tickets, order requisitions, Banquet Event Orders and Preparation Lists
* Must be familiar with standard pastry methods such as creaming, pie dough, mousse
* Must be able to produce basic pastry dishes and concept such as pastry cream, pate choux, spong cakes and all doughs
* Must be able to perform certain knife skills I.E. dice, chop, and slice
* Read, understand and use all standard formulas
* Must have the ability to artfully present pastry dishes including balancing colors, style, and components
* Must perform basic cooking technique such as boiling, sauté, bake, sear, flambé, deep fry, simmer, and poach
* Must have detailed knowledge of weights, measures, and detailed math skills such as addition, subtraction, division, multiplication and percentages
* Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards.
* Maintain health department minimal standards in regards to food supply
* Must be able to follow, communicate, and provide food service using Servsafe standards
* Have the ability to clean and maintain all kitchen equipment
* Must be able to work any and all shifts
* Previous experience in the culinary field an asset
* DiplomaCertification in a Culinary discipline an asset
* ServSafe Certification preferred
* Strong interpersonal and problem solving abilities
* Highly responsible & reliable
* Ability to work well under pressure in a fast paced environment
* Ability to work cohesively as part of a team
* Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
* Constant standing and walking throughout shift
* Frequent lifting and carrying up to 30 lbs
* Occasional kneeling, pushing, pulling
* Occasional ascending or descending ladders, stairs and ramps
Visa Requirements: Candidates must be currently authorized to work in the United States
* DiplomaCertification in a Culinary discipline an asset
* ServSafe Certification preferred
* Strong interpersonal and problem solving abilities
* Highly responsible & reliable
* Ability to work well under pressure in a fast paced environment
* Ability to work cohesively as part of a team
* Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
* Constant standing and walking throughout shift
* Frequent lifting and carrying up to 30 lbs
* Occasional kneeling, pushing, pulling
* Occasional ascending or descending ladders, stairs and ramps
Visa Requirements: Candidates must be currently authorized to work in the United States
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
Yes
No
Hotel/Resort
Chef - Pastry/Baker Chef