Pastry Cook

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C.

hotel for discerning guests. Enveloped by views of the White House, St. John's Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence.

Marked by Washington, D.C.'s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler.

The Hay-Adams offers an exceptional guest experience that goes beyond a good night's sleep.

Assist Pastry Chef in preparing quality Pastry items such as desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

Essential Duties & Responsibilities

• The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Meet with Pastry Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

Complete Opening Duties:
a. Inspect the cleanliness and working condition of all tools, equipment, and supplies.
b. Check production schedule and pars.
c. Establish priority items for the day.
d. Inform the pastry chef of any supplies that need to be requisitioned for the day's tasks.

• Prepare amenity orders for Room Service with specified requirements.
• Prepare and produce desserts and pastry items for the designated F&B outlets. Prepare all dishes following recipes and yield guides.
• Inform the Pastry Chef of any shortages before the item runs out. Inform Pastry Chef of any excess items that can be used in daily specials or elsewhere.
• Minimize waste and maintain controls to attain forecasted food costs.
• Perform any other seasonable duties as required and directed.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervisor Responsibilities: This job has no supervisory responsibilities.

Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred. Three years (3) experience as Pastry Cook at four start hotel or restaurant. Food handling certificate preferred.

Language Skills: Ability to communicate in English with guests, co-workers, and management, to their understanding is a must. Ability to communicate in a second language is a plus.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide Ability to perform these operations using units of weights measurements and volume.

Knowledge, Skill and Reasoning Ability: Ability to perform job functions with attention to detail, speed and accuracy. Ability to work well under pressure of meeting production schedules and timelines for guest's good orders. Ability to work cohesively with co-workers as part of a team.

Physical Ability: The physical demands described here are representative of those that must be met by any employee to successfully perform the essential job functions. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch or crawl.

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled

Source:
Hospitality Online

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