Pastry Cook

Job description

Key tasks

Reporting to the Pastry Supervisor, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Ambassadors
- Ensure daily checks of all mis en place to ensure freshness and quality standards
- Prepare daily production of breads, rolls, muffins and other baked goods according to standard recipes
- Inspect product for quality and consistency during and after baking
- Review production schedules to determine variety and quantity of goods to bake
- Monitor inventory of supplies and order stock based on daily and weekly requirements
- Complete production sheets needed for the daily operation
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Maintain consistency for all items leaving the Pastry Station
- Responsible for working and maintaining standards during dinner service in addition to daily production
- Follow Kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned

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 Associate
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English
Optional languages French
Spanish (Working level)

Essential and optional requirements

Qualifications:
- 1-2 years previous experience in a Bakery required
- DiplomaCertification in a Culinary discipline 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