Pastry Cook 1

SUMMARY:

Technical hands-on baking and pastry production.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Abide by the principles, goals and policies inThe Beverly Hills Hotel Pledge. Other duties may be assigned.

QUALITY CONTROL:

Follow all food quality, nutritional, and portion control standards: Handling and storage,

technical production and service and sanitation

OPERATIONS:

• Follow daily production schedules
• Read, follow, and be able to recalculate recipes for varying yields
• Accurately measure, combine and mix by hand or electric mixer, batters, doughs, icings, and dessert sauces
• Knead, cut, and form various doughs
• Properly leaven, garnish, bake and cool breads and quickbreads
• Properly assemble, bake, cool and garnish pies, cakes, cookies, pastries, and confections
• Properly mix and freeze fresh ice creams and sorbet
• Operate the following equipment: Mobile, Convection, and Rack ovens, Proofer, Pot Stove, Tilting Kettle, Sheeter, 60 qt. and Spiral Mixer, Ice Cream/Sorbet Machine, Can Opener, Scales
• Regulate oven and proofing temperatures
• Properly handle and store all pastry smallware tools and knives

QUALIFICATIONS REQUIREMENTS: To perform this job successfully, and individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Proficiency in all pastry production, pastry equipment and pastry department operational skills.
• High level of creativity and organization skills
• Knowledge of the use of oven, tilt skillet, stand mixer, broiler, warmer, fryer, griddle and sauté equipment
• Extensive knowledge of chocolate work and confection (including bon bons)

EDUCATIONAL AND REQUIRED SKILLS: High School diploma or general education degree (GED); and Technical Culinary Program Degree w/ pastry emphasis; or minimum 2 years technical baking and pastry experience; or equivalent combination of education and experience preferred

LANGUAGE SKILLS: Primary conversational language is English. Ability to read and comprehend baking and pastry recipes, safety instructions and memos.  Ability to thoroughly communicate and follow verbal and written instructions in English.

MATHEMATICAL SKILLS: Ability to add and subtract, and divide in all units of weight and volume measurement, using whole numbers, common fractions and decimals.

Demonstrated ability to arithmetically convert recipe ingredients according to yield.

REASONING ABILITY: Ability to apply common sense understanding to carryout instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving a few concrete variables in standardized situations.  Strong team-minded approach to fellow-workers.  Product knowledge to provide basically troubleshoot pastry related recipes. 

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. 

The employee is must regularly lift and/or move up to 50 pound and occasionally lift or move up to 100 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. 

The noise level in the work environmental is usually moderate.

OTHER: Due to nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel.