We invite you to join the world of hospitality at Sheraton Suites Calgary Eau Claire as our new First Cook, Banquets. The First Cook, Banquets plays a key role in supporting pastry and bakery operations by preparing baked goods, desserts, and pastry items while maintaining consistency, presentation, and production standards.
Key Responsibilities
Pastry and Bakery Production
- Prepare and produce a variety of pastries, desserts, baked goods, breads, and other pastry items according to hotel recipes and established standards.
- Complete daily mise en place and production requirements for pastry and bakery operations.
- Accurately measure and prepare ingredients using established recipes, techniques, and production methods.
- Prepare creams, custards, fillings, sauces, mousses, batters, doughs, and other pastry components as required.
- Execute pastry items with consistent quality, portioning, texture, flavour, and presentation.
- Assist with the preparation and finishing of plated desserts, buffet desserts, amenities, and other food service requirements.
- Maintain knowledge of all pastry menu items, recipes, ingredients, preparation methods, and allergen considerations.
- Monitor product quality throughout production and service and communicate any concerns to the culinary leadership team.
Kitchen Operations
- Organize and maintain an efficient pastry workstation to support daily production and service requirements.
- Ensure proper rotation, labelling, storage, and handling of ingredients and finished products to minimize waste and spoilage.
- Follow established production schedules and prioritize tasks according to service requirements and departmental timelines.
- Assist with inventory management by communicating product shortages, quality concerns, and production requirements to culinary leadership.
- Ensure proper use, cleaning, and maintenance of pastry equipment, utensils, and work areas.
- Support opening and closing procedures for the pastry department.
- Maintain a clean, organized, and professional pastry production environment throughout the shift.
Quality and Presentation
- Ensure all pastry and bakery products meet established standards for quality, consistency, portioning, and presentation.
- Pay close attention to detail when finishing, decorating, plating, and presenting pastry items.
- Follow standardized recipes and production methods while maintaining consistency across all products.
- Apply proper temperature control, chilling, baking, cooling, and storage techniques to maintain product quality and food safety.
- Minimize product waste through accurate preparation, proper portioning, and effective use of ingredients.
- Assist with the development and execution of seasonal, specialty, and promotional pastry items as required.
Team Collaboration
- Work collaboratively with the team to ensure smooth and efficient department operations.
- Actively share ideas, opinions, and suggestions during daily shift briefings and production discussions.
- Communicate effectively with culinary leadership regarding production timelines, product availability, quality concerns, and service requirements.
Safety & Compliance
- Follow all kitchen policies, procedures, and service standards.
- Follow all food safety, sanitation, and hygiene standards when handling, preparing, storing, and serving food.
- Ensure proper allergen awareness and prevention of cross-contact during pastry production.
- Follow proper temperature control, storage, labeling, and dating procedures for ingredients and finished products.
- Use pastry equipment, ovens, mixers, knives, and other kitchen tools safely and according to established procedures.
- Maintain a clean and sanitary workstation throughout production and service.