Pastry Assistant
Washington Duke Inn & Golf Club - Durham, NC

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DESCRIPTION

The Washington Duke Inn & Golf Club Pastry Assistant oversees all aspects of dessert production and mis en place.Creates plated desserts, cakes, and any other items for special events, etc. All duties to be done with the understanding of cost effectiveness, quality and proper food service sanitation procedures.

DUTIES

Report to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook. Assist the Pastry Chef or Sous Chefs concerning special orders of pastry items such as specialty cakes or other items for special events, as well as assisting in other kitchen tasks as time permits.Be able to work a schedule that allows he/she to work or assist Chefs in large events that require pastry assistance, such as for a large party or special events.Keeping the Pastry station stocked with all necessary items for daily production and ensuring quality, freshness of mis en place, and proper rotation of Pastry and Afternoon Tea items.Ensure consistent and timely production and plating of a la carte desserts and Afternoon Tea items with special attention to standards for quality and presentation.Assist Pastry Chef to ensure that quality control and proper food cost are being maintained.Train at least one other individual in the preparation and presentation of the entire dessert menu.Assist Pastry Chef and Executive Steward in outlining all equipment costs and needs with an understanding of the costs of these needs.Support of and participate in recycling program.Other duties as assigned by the Pastry Chef or the Executive Chef.

QUALIFICATIONS

Physical Demands: Lifting 40 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 20 pounds. Requires walking or standing to a significant degree. Math Skills: Requires mathematical development sufficient to be able to apply fractions, percentages, ratio, and proportion.Language Skills: Must have developed English language skills to the point to be able to communicate effectively both orally and written with other employees. Able to read and follow recipes, directions, etc.Relationships to Data, People and Things: Data Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.People Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. Various responsibilities are involved in this function.Things Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material. Specific Vocational Preparation: An occupationally significant combination of vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.To do this job you must have the following licenses or certifications before being hired: high school diploma or equivalent.To do this job you must have the following amount of total education and/or experience: three years quality restaurant or hotel experience in pastry production.Must also be available to work any of the 7 days of the week, morning and evening shifts, and holidays. Report to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook. Assist the Pastry Chef or Sous Chefs concerning special orders of pastry items such as specialty cakes or other items for special events, as well as assisting in other kitchen tasks as time permits.Be able to work a schedule that allows he/she to work or assist Chefs in large events that require pastry assistance, such as for a large party or special events.Keeping the Pastry station stocked with all necessary items for daily production and ensuring quality, freshness of mis en place, and proper rotation of Pastry and Afternoon Tea items.Ensure consistent and timely production and plating of a la carte desserts and Afternoon Tea items with special attention to standards for quality and presentation.Assist Pastry Chef to ensure that quality control and proper food cost are being maintained.Train at least one other individual in the preparation and presentation of the entire dessert menu.Assist Pastry Chef and Executive Steward in outlining all equipment costs and needs with an understanding of the costs of these needs.Support of and participate in recycling program.Other duties as assigned by the Pastry Chef or the Executive Chef.