Pastry Cook

The Pastry Cook is responsible for preparing all pastry items, based on standardized recipes, for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas, while minimizing waste and maximizing the cost/production ratio.

Responsibilities:

- Maintain a friendly and warm demeanor at all times. - Approach all encounters with guests and associates in a friendly, service-oriented manner. - Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs. - Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). - Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations. - Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc. - Maintain a friendly and warm demeanor at all times. - Have thorough knowledge of menus and the preparation required according to hotel standards. - Complete necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. - Prepare and display buffet food items according to Avion Hospitality standards. - Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality. - Prepare food for Banquets, as required, following the specifications of Banquet Event Orders. - Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership. - Prepare all foods following Avion Hospitality standard recipes.

Preparation of specials will be under the direction of the restaurant leadership. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work at the banquet food station as scheduled by restaurant leadership. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to oneself or other associates. - Be familiar with all hotel policies and house rules.