Dramatically poised at the edge of the Pacific Ocean on the Palos Verdes Peninsula, Terranea's 102 acres are infused with the elegance of a classic Mediterranean estate, the casual energy of coastal Southern California, and countless ways to spend your days - all tied together with authentic, genuine hospitality and a deep respect for this irreplaceable oceanfront setting. A gracious, old-world ambiance permeates the grounds, from the resort lobby and outdoor gardens, to private terraces and inviting courtyards with outdoor fireplaces.

Located just south of Los Angeles, Terranea offers a 582-room resort, including a luxurious collection of residential bungalows, casitas and villas.  The resort features a host of world-class amenities, such as The Links at Terranea, an award-winning 9-hole, par 3 golf course, the spectacular Spa at Terranea, three ocean view pools, family-friendly activities, and a collection of eight distinctive restaurants, bars, cafés and lounges.

JOB OVERVIEW

Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop for marsel restaurant to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

 

ESSENTIAL JOB FUNCTIONS

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

· Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Complete opening duties:

o   Set up work station with required mis en place, tools, equipment and supplies.

o   Inspect the cleanliness and working condition of all tools, equipment and supplies

o   Check production schedule and pars.

o   Establish priority items for the day.

o   Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.

o   Transport supplies from the Storeroom and stock in designated areas.

· Start prep work on items needed for the day.

· Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.

· Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.

· Prepare amenity orders for Room Service.

· Inform the Sous Chef of any shortages before the item runs out.

· Assist the Baker as required to ensure optimum service to guests.

· Maintain proper storage procedures as specified by Health Department and Hotel requirements.

· Minimize waste and maintain controls to attain forecasted food cost.

· Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.

· Disinfect and sanitize cutting boards and worktables.

· Transport empty, dirty pots and pans to the pot wash station.

· Direct and assist Stewards in order to make clean-up a more efficient process.

· Breakdown work station and complete closing duties:

o   Return all food items to the proper storage areas.

o   Rotate all returned product.

o   Wrap, cover, label and date all items being put away.

o   Straighten up and organize all storage areas.

o   Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.

o   Return all unused and clean utensils/equipment to the specified locations.

o   Ice down hot items from the steam table, so they cool quickly.

o   Turn off all equipment not needed for the next shift.

o   Restock items that were depleted during the shift.

· Review status of work and follow-up actions required with the Pastry Chef before leaving.