THE FAENA CULTURE
The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.
JOB OVERVIEW
Responsible for the preparation, baking and finishing of all breads, breakfast bakeries, cookies and other specified baked goods in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
DUTIES AND RESPONSIBILITIES
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties:
Set up work station with required mise en place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Pastry Chef of any supplies that need to be requisitioned for the day’s tasks.
Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the day.
Prepare and produce breads and other designated items for Restaurants, Room Service and Banquets, following recipes and yield guides.
Produce centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
Prepare amenity orders for Room Service.
Inform the Pastry Chef of any shortages before the item runs out.
Assist the Pastry Cooks as required to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Inform the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Pastry Chef before leaving
To apply for this job please visit www.faena.com.
