Pastry Specialist

Job Summary:Pastry Specialist

As an Pastry Specialist, your primary responsibility is to assist in the preparation and production of high-quality pastries and desserts for our banquets and Outlets.You will work under the guidance of the head Pastry Chef, and Pastry Supervisor to ensure that all items are produced according to the highest standards of quality and consistency, while also adhering to food safety and sanitation guidelines. Your role will be to support the pastry team in all aspects of pastry production, including but not limited to measuring and mixing ingredients,shaping dough, preparing fillings, and decorating finished products.

Responsibilities:

• Required to learn all menu items produced by assigned station.
• Being knowledgeable and have the ability to prepare and plate all pastry and dessert items, to Omni standards, in a timely manner.
• Independently prepare all food items as directed by supervisor and to the company specifications.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of bakingskills and techniques.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required trainings.
• Complete other duties as assigned by management.

Qualifications:

• Having prior experience in a similar work environment can be beneficial. Experience in a high-volume hotel, upscale hotel or resort, standalone restaurant with significant foot traffic, or catering business is advantageous. Knowledge of bulk food preparation is preferred.
• Fundamental grasp of food safety regulations, culinary techniques, and cooking styles like sautéing, baking, roasting, poaching, grilling, steaming, and frying is crucial.
• Understanding the fundamental concepts of cake and pie preparation is key.
• Basic math skills needed to understand and implement recipes and follow measurements. Ability to convert small batch recipes into large batch recipes if needed.
• A crucial skill in cooking is the ability to adjust a recipe by increasing or decreasing the ingredients as required.
• Good coordination between the eyes and hands plays a crucial role in the safe and efficient use of kitchen equipment.
• Comprehension of sanitation guidelines at the local, state, and federal levels is important. Those with a ServeSafe certification are given preference.
• Conversant with the regulations concerning prepared meals and the essential practice of wearing gloves while handling food in compliance with the Oklahoma Environmental Health Department Food Code.
• Demonstrates a good grasp of key food allergens, including wheat, soy, dairy, peanuts, shellfish, and eggs
• Have the capability to answer questions regarding dietary restrictions such as Celiac disease or the necessity of gluten-free eating.
• Able to adapt to working various shifts, such as weekends, nights, mid shifts, and holidays when necessary.
• Adhere to the prescribed standards for appearance, attitude, and performance in the culinary profession.
• Showing great enthusiasm for the culinary realm and possessing a sound understanding of food safety practices is essential.
• Transfer, bend, lift, convey, press, tug, and set objects weighing up to 40 lbs without the need for external support.
• Successful candidates must be able to withstand long periods of standing and walking, along with frequent bending and twisting.
• Proficiency in the use of cooking equipment is a must