Cooks Helper - Pastry

Pan Pacific Vancouver; Vancouver; On-site; CAD 30,000 - 46,000; Full time

Job summary

Pan Pacific Vancouver is seeking an energetic Pastry Cook’s Helper to assist in preparing and serving all dessert and pastry items under supervision, following the Executive Chef and Pastry team standards.

The role requires early morning shifts (as early as 6:00am), rotating schedules, and a commitment to cleanliness, safety, and high-quality presentation of pastries, under guidance from the Pastry team and Chef de Partie.

Qualifications

• Graduate with a Pastry, Baking or Culinary education.
• Knowledge of food handling; HACCP (Food Safe Certificate).
• Knowledge of safety equipment and procedures as outlined by the Hotel.

Responsibilities

• Prepares and services all food items according to Pan Pacific Hotel recipes and standards.
• Ensures minimum waste in food preparation; maintains daily mise-en-place.
• Ensures consistency in taste and presentation of prepared food items.
• Maintains a clean and safe working environment.
• Performs other related duties as required.

Skills

Food handling knowledge

HACCP certification

Education

Pastry, Baking or Culinary education

Job description

We are looking for an energetic individual to join the Kitchen Team in the role of Pastry Cooks Helper. The candidate will assist in preparing and serving all dessert and pastry items under general supervision, and according to the production standards established by the Executive Chef and the Pan Pacific Hotel.

KEY RESPONSIBILITIES

The key responsibilities of the Pastry Cook’s Helper include but are not limited to:

• Prepares and services all food items according to Pan Pacific Hotel recipes and standards
• Ensures minimum waste in food preparation; maintains daily mise-en-place
• Ensures consistency in taste and presentation of prepared food items
• Maintains a clean and safe working environment
• Performs other related duties as required

COMPETENCY REQUIREMENTS

• Maintains the highest standard of professionalism, ethics, grooming, and attitude toward guests, clients, and other associates; maintains professional business confidentiality as required.
• Is willing to learn and strive to achieve proficiency under the guidance of the Executive Chef, Pastry Chef, Chef de Partie and Commis.
• Rotation and proper organization of raw ingredients and finished products, and must report improper counts.
• Familiar with Pastry tool techniques: knife, Spatula, cutting and slicing, and peeling.
• Responds appropriately to other departments and the person on duty.
• Maintains daily freshness to ensure first-class products and service.
• Meets demands to a high standard of quality and in a timely manner
• Achieves consistency in taste of prepared food items.
• Contributes an energetic and positive attitude to the hotel atmosphere.

SELECTION CRITERIA

Qualifications and Technical Experience

• Graduate with a Pastry, Baking or Culinary education.
• Knowledge of food handling; HACCP (Food Safe Certificate)
• Knowledge of safety equipment and procedures as outlined by the Hotel
• Schedule: Rotating Shifts, early morning start time as early as 6:00am; Weekends & Holidays Involved