Pastry Chef Assistant

2 weeks ago

Philadelphia, Pennsylvania, United States Loews Philadelphia Hotel: Bank & Bourbon Full time

The Loews Philadelphia Hotel: Bank & Bourbon is in search of a skilled Pastry Cook II. This establishment is renowned for its luxurious accommodations, featuring 581 guest rooms, including suites and concierge club rooms, all designed to cater to the needs of both leisure and business visitors. The hotel also boasts an impressive 47,000 square feet of adaptable conference facilities.

This role entails overseeing, organizing, creating, and ensuring the quality of all pastry items produced within the pastry division.

Key Responsibilities

  • Reports directly to the Pastry Chef and Sous Chef
  • Assumes responsibilities of Cook I in their absence
  • Prepares all volume food items according to established recipes and standards to guarantee product consistency
  • Adheres to cost and quality control procedures
  • Monitors and manages proper storage and rotation of products, ensuring portion control for quality maintenance
  • Practices inventory management, including preparation and collection of items from the storeroom
  • Stores all food in refrigerated units, ensuring proper labeling and dating
  • Maintains cleanliness of walk-in and reach-in refrigeration units to comply with health regulations
  • Keeps work areas clean and organized at all times
  • Must be flexible with scheduling to meet the hotel's operational needs
  • Performs other assigned duties as required

Supportive Duties

  • Promptly informs supervisors of any significant issues or unusual occurrences
  • Maintains a courteous and helpful demeanor towards guests, management, and colleagues
  • Participates in relevant hotel meetings and training sessions
  • Ensures cleanliness and optimal condition of equipment and workspaces
  • Implements emergency procedures in line with hotel standards
  • Follows all safety regulations and protocols
  • Adheres to hotel policies, standards, and guidelines
  • Engages in recycling practices whenever feasible
  • Stays informed about hotel updates and changes
  • Complies with uniform and grooming standards of the hotel

Qualifications

  • Fundamental knowledge of classical French desserts, chocolate handling, and sugar work is preferred
  • Understanding of mixing techniques, recipe preparation, piping, cake assembly, and decoration
  • Familiarity with mousses, custards, and sauces
  • Ability to comprehend BEOS
  • Knowledge of restaurant desserts and specialty desserts
  • Capacity to work under pressure, manage multiple tasks, and navigate challenging situations
  • Proficient in operating kitchen and pastry equipment, including mixers and ice cream machines
  • Basic mathematical skills are necessary
  • Must obtain a Food Handlers Card
  • Physical ability to bend, stoop, stand, lift up to 50 pounds, and push carts weighing up to 200 pounds
  • Proficient in English, both written and spoken
  • Willingness to work a flexible schedule, including weekends and holidays

Education:

  • Preferred pastry diploma or degree

Experience:

  • A minimum of 3-4 years of experience with a solid understanding of cooking, baking, and pastry fundamentals

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