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287977EE5E76E959
Property Name
Radisson Blu Aqua Hotel Chicago
Job Title
Pastry Cook III
City
Chicago
Work Permit
No
Management Position
No
Bonus Pay
No
Accommodation
No
Pastry Cook III

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:



Prepares and properly garnishes all Pastry food orders in accordance with menu specifications


* Complies with all portion sizes, recipes and quality standards,
* Departmental rules, policies and procedures.
* Prepares dough according to recipes and procedures.
* Responsible for consistently shaping dough's into required products.
* Selects and uses knives, hand tools, utensils and equipment to decorate, weigh, measure,
* maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe, coat or otherwise
* Produce food in the pastry kitchen.
* Maintains a sanitary work area and follows Good Manufacturing Practices (GMPs) to ensure food safety.


Organizes and maintains work areas, coolers and storage areas


* Prepares work checklist and organizes work stations for each shift
* Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products
* Requisitions food with necessary approvals according to policy
* Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
* Ensure that kitchen area remains clean and free of hazards during shift
* Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, ensure proper rotation of all food items
* Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables
* Keep floor clean and free of food items, trash or other obstacles


Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations


* Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
* Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
* Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
* Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction


Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guest.



REQUIREMENTS:


* High school diploma or GED required, culinary degree preferred
* Experience in similar position within an upscale environment is preferred with a knowledge of high volume kitchen operations
* Ability to follow standardized recipes and plate presentation
* Knowledge of food and beverage preparations, service standards, guest relations and etiquette
* Knowledge of the appropriate table settings and service ware
* Excellent attention to detail
* Must possess the ability to handle multiple tasks
* Excellent communication and interpersonal skills
* Ability to effectively communicate with department managers, team members and guests
* Must possess a strong team spirit

PHYSICAL DEMANDS:


* Ability to see to check quality and portion sizes
* Ability to stand and exert well paced mobility for an eight (8) hour shift
* Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, etc)
* Ability to hear equipment, timers, etc
* Ability to see to check quality and portion sizes
* Ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, and water.
* Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, etc)
* This position will spend 100% of the time standing
* The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
* Must be able to hear with 100% accuracy with correction.
* Must be able to see 20/20 vision with correction.

Job Requirements

*Complies with all portion sizes, recipes and quality standards,
*Departmental rules, policies and procedures.
*Prepares dough according to recipes and procedures.
*Responsible for consistently shaping dough's into required products.
*Selects and uses knives, hand tools, utensils and equipment to decorate, weigh, measure,
*maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe, coat or otherwise
*Produce food in the pastry kitchen.


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