The Pastry Chef will be responsible for the creation of and preparation of exceptional pastry product in order to provide an optimal culinary experience for our guests and while operating within predetermined budgetary limitations.
Supervise the pastry shop and pastry associates while insuring that all the food items are prepared as determined by the Executive Chef.
Assist in the supervision and staffing for pastry shop and supervising all employees throughout these areas.
Assist in maintaining an adequate supply of all food items such groceries, perishables, etc. used in the pastry shop.
Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
Provide variety in menu preparation; within budgetary limitations.
Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Assure that food presentation is at a five star level, the expectation is “awe inspiring”.
Assist in labor and direct expense controls.
Assist in development of menus for the property.
To make sure all of the dishes have recipe cards and pictures.
To create with the help of all associates a yield book for consistent ordering.
To conduct by weekly meetings with the staff for better communication.
Hold associates accountable for EcoSure records.
Conduct monthly MOS audits.
Daily tracking of food and labor costs to insure financial responsibility..
Hold daily stand up.
Follow the Omni Trilogy (Associate, Guest and Owner)
Responsible for maintaining adequate training programs for pastry personnel.
Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
Inventory excess production for use on menu or conversion into extenders.
Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
Ensure that the kitchen is prepared to start service on a timely basis.
Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
Ensure that plates issued to servers are garnished properly and have good eye appeal.
Ensure that plates and utensils used are clean.
Responsible for the sanitation of all food preparation and sto