Pastry Maker

Job Summary:Pastry Maker

As an Pastry Maker, 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.

What We’re Looking For:

• Past involvement in a similar work atmosphere can be beneficial. Familiarity with a high-volume hotel, upscale hotel or resort, standalone restaurant with high foot traffic, or catering company is advantageous. Having a good understanding of bulk preparation is preferred.
• Basic understanding of food safety procedures, cooking methods, and culinary techniques like sautéing, baking, roasting, poaching, grilling, steaming, and frying is important.
• A sound understanding of the essentials of cake and pie production is vital.
• Basic math skills needed to understand and implement recipes and follow measurements. Ability to convert small batch recipes into large batch recipes if needed.
• Being adept at interpreting a recipe and resizing it if needed is a fundamental skill in the kitchen.
• The skillful manipulation of kitchen utensils hinges on well-developed hand-eye coordination.
• Knowledge of sanitation requirements at local, state, and federal levels is key. It is preferable for candidates to have a ServeSafe certification.
• Acquainted with the policies regarding pre-made foods and the mandatory glove protocols in kitchen settings under the Oklahoma Environmental Health Department Food Code.
• Has a strong awareness of primary food allergens, such as wheat, soy, dairy, peanuts, shellfish, and eggs
• Exhibit the skill to offer guidance on managing specific dietary restrictions such as Celiac disease or following a gluten-free diet.
• The job requires working different shifts, such as weekends, nights, mid shifts, and holidays if required.
• Uphold the standards for appearance and behavior while presenting a professional culinary image.
• Exhibiting a profound interest in the culinary world and having expertise in food safety standards is crucial.
• Handle, transport, elevate, shift, push, pull, and position objects up to 40 lbs without the assistance of others.
• The role requires the physical ability to stand and walk for long periods, with frequent bending and twisting movements.
• Mastery of culinary tools is necessary