Hiring: Pastry Chef in San Pedro
Please Contact
Posted 3 years ago
San Pedro, Belize
Description
Wanted: Pastry Chef in San Pedro
Send resume, work portfolio and certificates to: application@alaiabelize.com
Apply by Thursday April 15th, 2021
We are looking for a creative Pastry Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen.
You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.
To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
Qualifications & Skills needed
• Menu development and execution
• 3-5 years of experience
• Leads the daily set up and prep for Pastry operation
• Ability to run a full pastry operation keeping it organized and clean
• Responsible for training and development of new hire pastry cooks
• Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, implementing recipes
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and
health regulations.
• Supervising and training staff members, when needed.
Job Description
Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to, all menu items supplied by outlet kitchen.
All mise en place completed to satisfaction of Executive chef. Employee must be able to create and implement recipes and plating guide provided to exact specification.
Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations.
Maintain and contribute to a positive work environment.
Responsibilities
Properly follow all processes that are in place. Communicate with all internal customers efficiently. {stewarding, service staff}. Follow all rules and regulations in employee handbook properly.
Properly rotate product in walk in cooler. Clean and maintain equipment properly.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Organize and set up workstation fast and efficiently. Rotate, label and date all food on station.
Contribute to the growth and success of the team.
Follow and support Service Commitment and Core Values.
Education and Experience
High school diploma or equivalent vocational training certificate required.
One to three years’ experience in culinary field minimum.
Ability to communicate in English with guests, co-workers and management to their understanding.
Ability to compute basic mathematical calculations essential.
Food handling certificate preferred. Culinary college degree preferred. Sanitation Certificate preferred.
Knowledge and Skills
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize work and follow through with assigned tasks.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines of food displays.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to maintain a clean, neat and organized work environment.
Ability to follow recipes, to increase or decrease recipe as needed.
Ability to work in a fast paced, intense work environment, under sometimes extreme heat and stress.
Essential Physical Requirements;
100% -- Stands during entire shift.
75% -- Reaches, bends and stoops frequently.
20% -- Carries 40 lbs. about ten times per shift. over medium distances (20-30 feet).
10% -- Verbally communicates with quests and phone.
Send resume, work portfolio and certificates to: application@alaiabelize.com
Apply by Thursday April 15th, 2021
*NOTE* - Only those that meet criteria will be contacted.
Send resume, work portfolio and certificates to: application@alaiabelize.com
Apply by Thursday April 15th, 2021
We are looking for a creative Pastry Chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen.
You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.
To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.
Qualifications & Skills needed
• Menu development and execution
• 3-5 years of experience
• Leads the daily set up and prep for Pastry operation
• Ability to run a full pastry operation keeping it organized and clean
• Responsible for training and development of new hire pastry cooks
• Operating and managing the pastry section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, implementing recipes
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and
health regulations.
• Supervising and training staff members, when needed.
Job Description
Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to, all menu items supplied by outlet kitchen.
All mise en place completed to satisfaction of Executive chef. Employee must be able to create and implement recipes and plating guide provided to exact specification.
Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations.
Maintain and contribute to a positive work environment.
Responsibilities
Properly follow all processes that are in place. Communicate with all internal customers efficiently. {stewarding, service staff}. Follow all rules and regulations in employee handbook properly.
Properly rotate product in walk in cooler. Clean and maintain equipment properly.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Organize and set up workstation fast and efficiently. Rotate, label and date all food on station.
Contribute to the growth and success of the team.
Follow and support Service Commitment and Core Values.
Education and Experience
High school diploma or equivalent vocational training certificate required.
One to three years’ experience in culinary field minimum.
Ability to communicate in English with guests, co-workers and management to their understanding.
Ability to compute basic mathematical calculations essential.
Food handling certificate preferred. Culinary college degree preferred. Sanitation Certificate preferred.
Knowledge and Skills
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize work and follow through with assigned tasks.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines of food displays.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to maintain a clean, neat and organized work environment.
Ability to follow recipes, to increase or decrease recipe as needed.
Ability to work in a fast paced, intense work environment, under sometimes extreme heat and stress.
Essential Physical Requirements;
100% -- Stands during entire shift.
75% -- Reaches, bends and stoops frequently.
20% -- Carries 40 lbs. about ten times per shift. over medium distances (20-30 feet).
10% -- Verbally communicates with quests and phone.
Send resume, work portfolio and certificates to: application@alaiabelize.com
Apply by Thursday April 15th, 2021
*NOTE* - Only those that meet criteria will be contacted.
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