Pastry Cook II

POSITION SUMMARY

Cook II – Fine Dining 
(Blue by Eric Ripert)

The best candidate is able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications.  Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently according the standards.  Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

The ideal candidate must have:

• Culinary degree preferred
• Pastry, Baking and confectionaries knowledge preferred
• Previous experience in Fine Dining Cuisine is an advantage
• Seafood, Sushi, Italian, Fusion, Caribbean, & Asian Cuisine knowledge
• Previous experience in Luxury Culinary Operations as a Cook (3 years minimum)
• Knowledge of FIFO and Sanitation / HAACP skills is a must
• Flexible with hours & schedule.
• Ability to move, lift carry, push, pull and place objects up to 30 pounds without assistance
• Ability to stand, sit, or walk for an extended period of time.
• The Ability to read and follow menus and recipes and compute basic mathematical calculations.
• The Ability to maintain a high level of cleanliness, food safety standards and a passion for creative food preparation is essential.
• Ability to communicate in English (read, write and speak).
• Adaptability to work in a multicultural environment.
• Basic Computer knowledge is require (word, excel, email).

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.https://careers.marriott.com/pastry-cook-ii-fine-dining-blue-by-eric-ripert/job/D454A7FF737F96AAF8817BFA1008C434