Assistant Convention-Banquet Pastry Chef - MGM Grand
Job description
THE JOB:
As an Assistant Convention-Banquet Pastry Chef, you will be responsible for day to day operations and supervision of the bakery. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.
THE DAY TO DAY:
- Perform duties of the Assistant Executive Pastry Chef during his/her absence and assist the Executive Pastry Chef with day-to-day operation and supervision of bakery employees, give constructive criticism and be consistent with all documentation
- Inspect bakery items upon completion to ensure they have been prepared correctly and attractively
- Monitor business flow and work with the Executive Pastry Chef in scheduling employees according to demand for bakeshop goods
- Inform the Executive Pastry Chef and Assistant Executive Pastry Chef regarding customer complaints or disputes
- Work with Executive Pastry Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service
- Assist Executive Pastry Chef develop and research new recipes and create decorative cakes, statuaries and ornaments for special events, parties, and banquets
- Keep the Assistant Executive Pastry Chef and the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the bake shop operation
- Assist with ordering bakery ingredients from warehouse
- Perform other job-related duties as requested
KNOWLEDGE, SKILLS, AND ABILITIES:
- Able to create show pieces in chocolate, sugar or/and gum paste
- Knowledgeable and skills with cake decorating
- Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
A GREAT CANDIDATE WILL HAVE:
- High school diploma or equivalent
- Two (2) years supervisory experience with organizing and scheduling employees
- Associate degree in F&B and/or a course certification from an accredited Culinary institute
- Five (5) years’ experience in a high-volume, fine dining, banquet production kitchen in a hotel/casino environment
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