Commis II/Cook 2 - Pastry

POSITION SUMMARY

This position will be responsible for preparing and servicing all pastry items, under the general supervision of the Pastry Chef and according to the production standards established by the Executive Chef and the Pan Pacific Hotel. Additionally, this position will be responsible for leading the 3rd Commis, Cook’s Helpers & Apprentices offering guidance in accordance with culinary standards, recipes and menus of the Pan Pacific.

KEY RESPONSIBILITIES                                                  

The key responsibilities of the Commis 2 include but are not limited to: 

• Prepares and services all food items according to Pan Pacific Hotel recipes and standards; ensures consistency in taste and presentation of all food items.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. 
• Maintain and adhere to food safety standards and adhere to the guidelines and responsibilities of HACCP (Food).
• Set up dessert buffets and plated dessert functions according to hotel standards
• Be able to work all areas (stations) of the pastry department
• Prepares sponge cakes and butter cakes varieties; differentiating between low ratio and high ratio ingredients.
• Preparing and handling of basic or specialized chocolate work; Creative cake decorating and proper masking.
• Sauce preparation to include; Fruit coulis, ganache, compote, fruit jelly, anglaise, Ice cream, sorbet
• Monitors equipment and reports any problems or inconsistencies to the Pastry Chef
• Be able to work with minimal supervision and has the ability to oversee the responsibilities for Commis 3, Cook’s Helpers & Apprentices.
• Perform other related duties as required

Physical Aspects of Position (include but are not limited to): 

• Constant standing and walking throughout shift 
• Frequent lifting and carrying up to 30 lbs 
• Occasional kneeling, pushing, pulling, lifting         

• Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Hotel standards.
• Has the ability to be innovative, creative and participate with new ideas for menus or special functions
• Familiar with Pastry tool techniques: knife and spatula technique for cutting and slicing, pearling, masking.  
• Specialty fruits preparation for baking cooking; whipping technique of liquid form ingredients, i.e. eggs and cream.
• Preparing basic pastry dough, laminated dough and yeast dough. 
• Utilizing decorative cuts using special techniques or tools, cutting turned fruits and making dried fruits chips.
• Handling of knives and cutters and their storage requirements. 
• Judging skill to evaluate the consistency for sauce and mousse. 
• Judging skill to evaluate the baking point of breads, pies and cookies.
• Judging skill for service timing with production work organize.                                                                                         
• Must be well-organized and maintain a clean work area
• Self-motivated and able to complete responsibilities in a timely manner with little or no supervision.
• Maintains highest standard of professionalism, ethics, grooming and attitude towards guests, clients and other associates. 

SELECTION CRITERIA

Qualifications and Technical Experience

• Grade 12 education; culinary education preferred.
• Five years of pastry and baking experience within a hotel or restaurant setting. 
• Red Seal or equivalent certification; Food Safe 1 and WHMIS certificates are essential.
• HACCP Certificate preferred.
• Excellent oral & written communication and interpersonal skills\
• Schedule: Rotating Shifts, early morning start time as early as 4:00am; Weekends & Holidays Involved