Live Your Passion. Add Your Magic. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here (https://www.myworkday.com/montage/d/task/1422$1471.htmld) to apply internally. Pastry ChefThe Pastry Chef is responsible for upholding the standards of the Pastry Kitchen during preparation of pastry items and with interactions with members, guests and fellow associates. The ideal candidate will have a passion for pastry, a keen eye for detail, and the ability to produce high-quality desserts and baked goods. As a pastry chef, you will be responsible for developing recipes, preparing and baking pastries and ensuring consistency and excellence in the presentation and taste. ESSENTIAL FUNCTIONS
Develop and execute creative and innovative pastry and menu items
Prepare and bake a variety of pastries, desserts, cakes and breads
Decorate and present pastries and desserts in an aesthetically pleasing manner
Maintain a clean work area in pastry kitchen and all other operating areas of pastry.
Write, maintain and update all pastry menu and recipes
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Ordering to ensure proper stock levels of ingredients needed to operate the daily production and banquet demand.
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
Follow all sanitation principles and procedures.
Follow all club policies and procedures.
Other duties as may be assigned
QUALIFICATIONS
Culinary degree or equivalent certification from a recognized culinary school
Prior pastry experience required
Creative flair and artistic ability in pastry decoration and presentation
Strong knowledge of baking techniques, ingredients and equipment
Ability to read recipes and follow directions
Ability to efficiently and safely handle kitchen equipment
Excellent communication and leadership skills
Flexible availability to work all shifts, including weekends and holidays
PHYSICAL REQUIREMENTS
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
The Pastry Chef is responsible for upholding the standards of the Pastry Kitchen during preparation of pastry items and with interactions with members, guests and fellow associates. The ideal candidate will have a passion for pastry, a keen eye for detail, and the ability to produce high-quality desserts and baked goods. As a pastry chef, you will be responsible for developing recipes, preparing and baking pastries and ensuring consistency and excellence in the presentation and taste. ESSENTIAL FUNCTIONS
Develop and execute creative and innovative pastry and menu items
Prepare and bake a variety of pastries, desserts, cakes and breads
Decorate and present pastries and desserts in an aesthetically pleasing manner
Maintain a clean work area in pastry kitchen and all other operating areas of pastry.
Write, maintain and update all pastry menu and recipes
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Ordering to ensure proper stock levels of ingredients needed to operate the daily production and banquet demand.
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
Follow all sanitation principles and procedures.
Follow all club policies and procedures.
Other duties as may be assigned
QUALIFICATIONS
Culinary degree or equivalent certification from a recognized culinary school
Prior pastry experience required
Creative flair and artistic ability in pastry decoration and presentation
Strong knowledge of baking techniques, ingredients and equipment
Ability to read recipes and follow directions
Ability to efficiently and safely handle kitchen equipment
Excellent communication and leadership skills
Flexible availability to work all shifts, including weekends and holidays
PHYSICAL REQUIREMENTS
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life. Privacy Policy (https://www.montagehotels.com/privacy-policy/)