Patissier

The primary responsibility of the Pâtissier is to prepare all recipes per specification, properly store and display finished product. 

• Formal Interview & Hands on Practical Test 
• High School education or equivalent.
• Work requires 3 years previous pastry experience or equivalent technical school training
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Work requires interactions with customers, public and co-workers.
• Work requires teamwork with other staff members.
• Knowledge of food and beverage products.
• Ability to perform intermediate math skills.
• Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.
• Knowledge, understanding and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels and other instructions.

ADDITIONAL REQUIREMENTS

• Working in a standing position for extended periods of time.
• Ability to perform reaching and stooping motions repeatedly.
• Visual ability needed to accurately measure ingredients, prepare recipes, or check for cleanliness.
• Requires standing, walking, and lifting a minimum of 60lbs repeatedly. 

• Must have a working knowledge of Pastry Techniques, equipment and preparation of all types of pastries
• Must know specifically all menu items and ingredients.
• Ensure that your work area/station is clean, organized and stocked at all times.
• Follows all applicable SNHD & Caesars Palace Safety Procedures at all times.
• Ensures all food is prepared on clean surfaces (and with clean utensils) in accordance with county health department regulations.
• Ensures food quality and presentation meets standards prior to being served. Station responsibilities must be monitored at all times.
• Remains appropriately groomed and must wear the uniform provided.  Must maintain a clean uniform and workstation – both guest side and employee station area.
• Ensures all items prepared on their workstation are presented in accordance with departmental specifications.
• Performs additional duties as requested by the outlet management team. Completes duties as assigned.
• Receive and put away any and all product on delivery.
• Provide assistance to any members of the kitchen as requested in a timely & positive manner.
• Ensure that assigned workstation is ready for service.
• Abides by all sanitation policies and communicates with the Chef on Duty and Restaurant Manager when equipment is in need of service or repair, and if assistance is needed or food pars are low or out.
• Is on their assigned station and reports to manager before departing work area.
• Is to know and follow all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests.