- Daily production for all dessert items, including but not limited to viennoiserie, pastries, savory items, and cakes
- Assist in production, including organization and cleanliness of dry storage, fridges, and kitchen
- Assist with menu testing and recipe development
- Daily quality checks of products
- Accepting of deliveries and ordering list
- Maintains complete knowledge of correct maintenance and use of equipment; and uses said equipment and tools only as intended-properly and safely.
- Complies with all Culinary and mandatory staff training.
- Is flexible with change and can follow directions in an efficient fashion.
- Maintain and strictly abide by state sanitation/health code regulations.
- Ensures that each pastry dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature according to established standards.
- Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure successful execution of the menu.
- Tastes food to ensure company standards and quality are being met.
- Adheres to maintaining product/ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature.
- Puts effort towards understanding the industry and stays aware of industry trends.
- Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
- Expedites food and steps in for team members when needed or required.
- Is actively involved in maintaining and restocking of necessary ingredients/items.
- Regularly deep cleans and maintains kitchen area and equipment.
- Inspects the cleanliness and working conditions of all tools, equipment and supplies
- Meets with Executive Pastry Chef to review daily tasks, anticipated business levels, changes, and other information pertinent to job performance.
- Culinary schedules and reports to work in a timely fashion. Willingness to adapt to scheduling changes.
- Adheres to dress code policy in addition to following good personal hygiene habits.
- Completes tasks based upon priority and utilizes multitasking to complete them
- Culinary school attendance.
- Dependable and hard-working.
- Must be meticulously clean and aware of all food safety standards (Food Handler's License a plus).
- Must be available to work on different shifts, weekends, and holidays.
- Sociable and friendly to staff and guests. We believe personality is your biggest asset and it is an open kitchen environment.
- Commitment to excellence
- Desire to learn
- Positive attitude
- Passion for food and hospitality
- At least 1 year in the food industry
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Pastry Chef de Partie - Tampa, United States - Sucré Table Bakery and Café
Description
Job Description
Job DescriptionFull-time positions are available for: Pastry Chef de Partie
Sucré Table is a high-end bakery in the South Tampa area. The bakery is run by Brenda Villacorta, a professionally trained chef who has worked for Michelin Starred Restaurants in NYC, competed on many Food Network challenges, and is a well-known cake artist. Sucré Table features an elevated menu with seasonal ingredients. The bakery will consist of individual desserts and baked pastries, as well as high-end specialty cakes. Sucre Table is driven by the commitment to serve delicious sweets never before seen in the Tampa Bay area.
We are looking for a passionate and eager to learn Pastry Cook to join our Kitchen Team.
Job Description:
Prefered Qualification Requirements:
*
A genuine passion and knowledge for food and pastries.
Pastry Chef de Partie professionals in Tampa
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Dominique clark
Small business owner /Culinary enthusiast