Junior Pastry Intern

Description

Normandy Farm Hotel & Conference Center are seeking pastry interns who are currently enrolled in a Culinary Program and interested in gaining hands on experience while working in an upscale hospitality environment. 

Job Summary: 

A Junior Pastry Intern will assist experienced chefs in all aspects of pastry production, including ingredient preparation, baking, decorating, and presentation. They will also learn about inventory management, food safety, and hygiene standards, while gaining valuable experience in a professional pastry kitchen.

Work Schedule:  Tuesday, Wednesday, Thursday and Friday 4:00PM - 8:00PM

• Assist with Pastry Production: Prepare ingredients, follow recipes, and execute pastry dishes under the guidance of experienced chefs. 
• Baking and Decorating: Learn various baking techniques and decorative skills to create high-quality pastries and desserts. 
• Presentation: Learn to present pastries attractively and ensure proper storage and handling. 
• Inventory Management: Assist with inventory tracking, ordering, and receiving ingredients, while maintaining a clean  and organized workspace. 
• Food Safety and Hygiene: Follow and maintain food safety standards and hygiene protocols. 
• Learning and Development: Absorb knowledge of baking techniques, recipes, and pastry knowledge from experienced staff. 
• Teamwork: Collaborate with other team members in the kitchen to ensure efficient and effective pastry  production. 
• Attends and participates in all training sessions and team meetings
• Develops and maintains positive working relationships with others while listening and responding in an appropriate manner
• Sets up, maintains, and breaks down prep cook station
• Carefully prepares baked goods in accordance with house recipes and standards
• Serves items in accordance with established portions and presentation standards
• Always maintains a clean and organized workstation
• Properly stores all food products in appropriate storage areas
• Consistently uses safe and sanitary food handling practices
• Cleans and locks up according to prescribed procedures
• Follow instructions and adhere to all procedures and company policies while maintaining a high standard of conduct
• Notifies and reports any problems or concerns to management

Requirements

 Education and Experience: 

•  Must be at least 16 years old and enrolled in a Culinary Program
• Possess a basic knowledge of excellent service standards, guest relations, food, and beverage preparations as well as etiquette.

Physical Requirements:

•  Prolonged periods of standing and walking 
• Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching.
• Able to lift 25 pounds without assistance and more than 50 pounds with assistance.