Cook I (Pastry)
Core
Prepare food in accordance with Marriott Standard of food quality, presentation and sanitation, focusing on pastry production, coffee breaks, and buffet setups.
Role type
Pastry Cook I
Builds
Pastry items, coffee breaks, and buffet setups for hotel functions and daily service
Domain
Hospitality / Food Service
Required skills
Basic pastry skills, sanitation and hygiene management, food quality control, recipe adherence, stock management
Preferred skills
4+ years of experience, strong sense of initiative
Responsibilities
Take work orders from Chef-de-partie, guide junior staff in pastry production and setup, ensure timely preparation for functions, label and date kept items, check buffet setup and decoration, follow production recipes, prepare room service amenities, check a la carte stock, work with Pastry Chef on checklists, inspect outside supplier goods
Seniority
Entry-level to Junior