Pastry Cook

Accor; Issy-les-Moulineaux; Sur place; EUR 25 000 - 35 000; Plein temps

Résumé du poste

A hospitality company is seeking a Pastry Cook in Issy-les-Moulineaux. In this role, you will prepare scratch desserts and plate desserts for banquets, ensuring a clean and organized workspace. Candidates should have a high school education and culinary training with the ability to work flexible hours. Strong communication skills and the ability to work well under pressure are essential for success in this position.

Qualifications

• Ability to multi-task, manage time, and work independently.
• Ability to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Must work well under pressure.
• Clean and professional appearance.

Responsabilités

• Understands menu and techniques to execute items.
• Produces scratch desserts following recipes.
• Plates banquet desserts and assists Garde Manger station.
• Owns assigned service period.
• Maintains a clean and organized workspace.

Connaissances

Multi-tasking

Time management

Flexible hours

Teamwork

Strong communication

Work under pressure

Formation

High school or equivalent education

Description du poste

Company Description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Come join our Flock!

Job Description

Reports To: Pastry Chef/Executive Chef

Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of desserts and communication with other departments. This position will adhere to 21c procedures and standards to maintain a safe, orderly and sanitized kitchen.

Specific Responsibilities:

• Understands menu and techniques to execute items
• Produces scratch desserts following 21c recipes.
• Plates banquet desserts and assists Garde Manger station in the restaurant on occasion.
• Owns assigned service period.
• Relays important information to line staff and Front of House in the Pastry Chef’s absence
• Maintains a clean and organized workspace and storage.
• Stays aware of local, state and federal sanitation laws.
• Understands and practices proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
• Other duties as assigned by supervisor or manager.

Qualifications

• Ability to multi-task, manage time, and work independently.
• Ability to work flexible hours (nights, weekends).
• Able to be part of a team
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Must work well under pressure.
• Clean and professional appearance.
• Demonstrated enthusiasm for all things 21c.
• Must pass background check.

Education/Formal Training

High school or equivalent education required.

Experience

Culinary training and cooking experience with demonstrated supervisory experience in the culinary field is a plus.

Additional Information