Pyramid Hotel Group

  • Line Cook

    Hotel/Resort Name The Westin Grand Cayman Seven Mile Beach Resort & Spa
    Posted Date 9 months ago(3/19/2019 1:59 PM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    KY-Grand Cayman
    Department
    Culinary
    Position Type
    Regular Full-Time
    # of Openings
    1
    Requisition ID
    2018-4221
  • About Us

    Fronting famous Seven Mile Beach, The Westin Casuarina Resort & Spa boasting 343 guest rooms and suites with over 60,000 sf of meeting space is in the heart of Grand Cayman. Named to Condé Nast Traveler’s 2002 Gold List, the resort has been recognized for its across-the-board excellence, and offers employees a wide variety of services and diversions in an exclusive resort setting.

    Description

    Line Cook/Pastry

    • 3+ years experience as a Line Cook and/or Pastry  in a high volume establishment or bakery setting
    • Certified Cook Level or Higher, High School or equivalent education required
    • Strong leadership, communication, management and organizational skills
    • Ability to work independently as well as lead others
    • Maintain high pastry standards in keeping with the restaurant’s reputation for excellence.
    • Stay up to date with current pastry trends
    • Bring creativity to the art of pastry preparation on a daily basis
    • Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
    • Set up station with predetermined mise en place required to service all banquet functions.
    • Practice sanitation and safety daily to ensure the total customer satisfaction.
    • Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes.  Prepare requisitions for supplies and food items for production in workstation.
    • Consult with Assistant Banquet Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department
    • Thorough working knowledge of hot and cold food preparation
    • Good working knowledge of accepted sanitation standards and applicable health codes.
    • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

     

     

    This position requires working a flexible schedule of day and/or evening shifts including weekends and public holidays and on call at all times. The applicant must meet the minimum requirements and must be able to speak, read, write and understand the primary language “English” used in the workplace.

     

     

    EOE

     

     

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