PASTRY COOK

Job description

Key tasks

Prepare the necessary food items as directed by the Chef de Partie/Sous Chef in accordance with standards and in a timely and efficient fashion to ensure that there is no interruption to guest service
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keep work station clean and organized including fridge’s/freezers, countertops and stove tops
Keeps overproduction and food waste to a minimum in order to reduce food cost expense
Will operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned.

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Vocational education
Areas of study Hospitality
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

- Creative
- Excellent interpersonal and communication skills