Job Description

Summary

Le Colonial restaurant is looking for a professional Pastry Cook who will be responsible for running the daily pastry program operation. The Pastry Lead will be responsible for dessert production, service flow, ordering, working with regional Executive chef and keeping a sanitized work area. We are seeking an individual who has experience in Fine dining service industry and is committed to impeccable food presentation and garnishing, which is important for impressing our guests and creating repeat business.

Duties & Responsibilities include but are not limited to :

• Must be able to communicate, read, write, and speak English effectively.
• Bi-lingual skills are preferred but not required.
• Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume helpful.
• Excellent interpersonal service skills and organizational skills to plan time effectively.
• Ability to work without direct supervision.
• Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain and strictly abide by state sanitation/health regulations and Restaurant requirements.
• Meet with the Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
• Inspect the cleanliness and working conditions of all tools, equipment, and supplies.
• Check production schedule and par
• Establish priority items for the day
• Prepare all menu items following recipes and yield guides, according to departmental standards
• Prepare food for service (e.g. bake crème brulee, sauces, chocolate works, making garnishes, baking etc.)
• Follow Up on training pastry cooks
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Monitor product freshness and rotate out old product based on a schedule created by the restaurant

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
• Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

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