MISSION

You will be responsible for performing in a qualified manner all the pastry and bakery functions of the hotel kitchen and supporting central kitchen when necessary.

ESSENTIAL FEATURES

•Knowledge of traditional and modern bakery and pastries.

•Knowledge in current culinary techniques in the different condiits and central cuisine.

•Elaboration in creative and author dessert menus.

•Review and control the material of use in the kitchen, communicating any incident in this regard.

•Collaborate in the planning of menus and letters with the Executive Chef.

•Collaborate in cost and inventory management, as well as purchases

•Control and take care of the conservation and use of the products made available to you.

•Check the status of the cameras and temperatures.

•Date the Genders and make logical rotation.

•Ensure the hygienic state of the area.

SUPPORT FUNCTIONS

· Maintain fluid communication with the Head chef

· Compliance with company and/or Hotel rules and policies

· Maintain a good relationship with the f&B room and department team in general.

· Support the training of other members of the kitchen team (cooks, assistants)

KNOWLEDGE AND SKILLS

· Initiative and teamwork capacity.

· Ability to multitask simultaneously.

· Accuracy, interest in details.

· Organizational skills.

· Be creative

TRAINING AND EXPERIENCE

1-2 years in pastry stand and central kitchen with knowledge of a la carte service in Hotels of 4* and / or 5*

F.P. 2 degree in Kitchen Technician or similar.

Languages: Essential Spanish