Job Description

Job Title: Pastry Intern

Department: Kitchen

Reports to: Junior Pastry Sous chef, Sous chefs, Executive Chef

Basic requirements:

Basic knowledge of food preparation

Basic knowledge of HACCP procedures

Ability to maintain a high standard of cleanliness in the kitchen

Essential Skills:

Ability to enforce hotel’s standards, policies, and procedures.

Ability to work with precision, realizing good preparations that are required.

Maintain concentration and think clearly when taking care of various activities at the same time (multitasking).

Ability to perform job functions with supervision.

Ability to be flexible as the job changes.

Be an ambassador to Bulgari Hotels & Resorts Company at all times, in and outside of one’s workplace.

Ability to focus attention on details.

Ability to work cohesively with co-workers as part of a team.

Ability to maintain clean and tidy the work place.

Ability to practice lateral service within the Kitchen department and in the Hotel.

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Move over sloping, uneven, or slippery surfaces.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use baking tools (for example, rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare baked foods.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Food Preparation

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Convert measurements (for example, teaspoons to tablespoons) using measurement chart.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.