Offers “Accor”

Expires soon Accor

AM Pastry Cook (Part Time)

  • Washington (District of Columbia)
  • Hotels - Restaurants

Job description

Key tasks

Summary of Responsibilities:
Reporting to the Lead Pastry Cook, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- Assist in the preparation and service of all food items for a la carte andor buffet menus according to hotel recipes and standards
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Have full knowledge of all menu items, daily features and promotions
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned

Physical Aspects of Position (include but are not limited to):
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 40 lbs
- Occasional kneeling, pushing, pulling
- Occasional ascending or descending ladders, stairs and ramps

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Others
Areas of study Other
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)
Optional languages Spanish (Working level)
French (Working level)

Essential and optional requirements

Qualifications:
- Previous experience in the culinary field an asset
- Diploma/Certification in a Culinary discipline an asset
- ServSafe Certification preferred
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Must be able to speak, read, write and understand the primary language(s) used in the Food & Beverage areas
- Must be able to read, write, understand and adjust recipes according to business levels
- Must be able to read, write and communicate in English to decipher Micros tickets, order requisitions, Banquet Event Orders and Preparation Lists
- Must be familiar with standard pastry methods such as creaming, pie dough, mousse
- Must be able to produce basic pastry dishes and concept such as pastry cream, pate choux, spong cakes and all doughs
- Must be able to perform certain knife skills I.E. dice, chop, and slice
- Read, understand and use all standard formulas
- Must have the ability to artfully present pastry dishes including balancing colors, style, and components
- Must perform basic cooking technique such as boiling, sauté, bake, sear, flambé, deep fry, simmer, and poach
- Must have detailed knowledge of weights, measures, and detailed math skills such as addition, subtraction, division, multiplication and percentages
- Have a working knowledge of properly storing, rotating and maintaining products according to Servsafe standards.
- Maintain health department minimal standards in regards to food supply
- Must be able to follow, communicate, and provide food service using Servsafe standards
- Have the ability to clean and maintain all kitchen equipment
- Must be able to work any and all shifts

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