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General Responsibilities

To mix, cut, shape dough, bake bread, rolls, muffins, biscuits, Danish, cookies. Prepare desserts, pastries, confections and ice cream according to the hotel's high standards of quality; keep area clean and orderly.

Specific Duties

•Assembles all cakes, pastries, pies, hot and cold desserts and chocolates into finished
pieces that are eye appealing for restaurants and banquet functions. Adheres to control
procedures for food costs, labor costs, and food quality.

•Ensures pastry operation meets all Health Department requirements for sanitation, such
as proper rotation of merchandise to keep spoilage at a minimum and daily cleaning of
ice box and refrigerators.

•Ensures proper storage of all food in refrigerators, including coverage, labeling, dating and placing items in proper containers and maintaining the appropriate temperature.

• Sets-up dessert and bakery displays for buffets.

•Communicates daily with other Kitchen staff, all Food & Beverage outlets and
Stewarding.

• Requisitions and verifies delivery of all Pastry Shop food items.

•Report all suspicious persons or activities and hazardous or unsafe conditions to the
Security Department.

•Provide instruction and/or guidance for guest and employee safety in fire or other
emergency situations.

•Respond to all guest questions. Provide guest assistance, direction and information as
requested when working in public areas.

• Performs the duties of the Pastry Chef in his/her absence.

• Ensures adherence to all safety procedures in pastry kitchen.

• Performs a variety of other duties as assigned.

Specific Job Knowledge, Skills & Abilities

• Good working knowledge of the fundamentals of baking and pastry preparation.

• Good working knowledge of accepted standards of sanitation.

•Knowledge of operating all kitchen equipment (i.e. stoves, ovens, broilers, slicers, steamers, kettles etc.)

•Basic mathematical skills necessary to understand recipes, measurements, requisition
amounts and portion sizes.

•Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks
and have a high level of patience.

•Ability to read, write and speak the English language in order to complete requisitions,
read recipes and communicate instructions and other information with other employees.

•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

•Must be able to work varying shifts and maintain attendance in accordance with the
hotel's attendance policy.

Experience

• Three (3) to four (4) years baking/pastry experience required.

Licenses or Certification

• Certification of tuberculosis clearance required.

• CPR and Standard First Aid Certification preferred.

• Kitchen Sanitation Certificate preferred.

Physical Requirements

• Ability to stand and work continuously in confined spaces.

•Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives,
spoons, spatulas, tongs, slicers, etc.)

•Ability to grasp, lift, carry up to 50 lbs., or transport goods weighting a maximum of 300
lbs with wheeled assistance.

•Ability to lift, bend, stoop, walk, reach & grasp overhead, squat, push/pull heavy
equipment and stand for extended periods of time.

• Ability to perform duties within extreme temperature ranges.

Safety Requirements

None provided

Grooming

•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

Other Qualifications

High School Diploma or General Education Diploma preferred.


The Kahala Resort

Employer

The Kahala Resort

Department

Kitchen

Division

None provided

Responsible To

Executive Pastry Chef; Executive Chef; Executive Sous Chef

Supervises

None provided

Hourly Wage Scale

$22.09


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