Coconut Bay Resort & Resort – Pastry Cook

Coconut Bay Resort & Resort - Pastry Cook
Pastry Cook
Key Accountabilities
  • Prepares mis-en-place and prepares food a variety of the pastries, desserts and display garnishes directed by the Pastry Chef/Sous Chef.
  • Co-operate with all staff, guest, management and trainees
  • Executes production work as per company standards and recipes.
  • Demonstrates a good knowledge of various pastry techniques and presentation skills.
  • Ensures that all Temperature for preparation and holding are maintained at all times.
  • Minimize waste by preparing and storing food products as per company standards.
  • Follows correct rotation methods.
  • Maintains proper opening and closing procedures for assigned work area.
  • Cleans and sanitizes equipment and work tables after every use
  • Maintain and overall clean kitchen environment including coolers
  • Follows food safety practices at all times
  • Report deficiencies to the Pastry Chef /Team Leader/Sous Chef.
  • Assist in the requisition, receiving and storing of products.
  • All foods/Preparation stored on the chiller must be Labelled.
  • Manage other initiatives or duties as required.
  • Follow the schedule produce by Team Leader/Sous Chef/Executive Chef.
  • Participates in monthly inventory counts as required.
  • Performs other initiatives or duty as required and assigned.
Education and Qualification Requirements:
  • Grade 12 education or suitable combination of education and experience.
  • Excellent English communication skills; both written and verbal
  • Computer literacy in MS Office and asset.
  • Minimum 2 years of experience as a cook or at the apprentice level.
  • Resort or Cruise Ship experience.
  • Ability to read understand structure Recipes.
  • Criminal record clearance is mandatory.
  • Valid Health Card.
Are You That Person? Please send a detailed resume to:
The Director of Human Resources Coconut Bay Resort & Spa P.O. Box 246, Vieux Fort, St. Lucia
Only suitable applications will be acknowledged.

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