Pastry Cook - Six Senses Douro Valley

Vision and Values 

As Pastry Cook, I fully comprehend the vision of Six Senses Douro Valley to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests. 

Wellness 

I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes playing an active role and participating regularly in our Mission Wellness activities.  

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food & Beverage department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.  

Sustainability 

Sustainability is at the core of everything we do at Six Senses. I will ensure to follow all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging. I will maintain a harmonious and sensitive approach to our environment and cultural surroundings. 

In particular, I will monitor sorting of food and material waste for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.  

Out of the Ordinary 

I will deliver Out of the Ordinary experiences that harmonizes with our brand values and combine quirky element of surprise to take any regular moment and craft it into a beautiful memory. 

Operational Ownership 

In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team. 

My duties and responsibilities will include: 

• Check production schedule to determine variety and quantity of goods to bake.  
• Measure and mix ingredients to form dough or batter.  
• Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and related products. Cut, peel, and prepare fruit for fillings.  
• Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.  
• Mix icings and other toppings and decorate cakes, pastries, and other baked goods.  
• Prepare a duty rosters as requested.  
• Assume 100% responsibility for quality of products served.  
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.  
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.  
• Follow proper plate presentation and garnish set up for all dishes.  
• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.  
• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.  
• Be present throughout service.  
• Have a good knowledge of menus.   
• Maintain a high standard of personal appearance, grooming and hygiene. 
• Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements. 
• Ensure all equipment of the department is kept clean and in good working condition. 
• Perform any additional tasks given to me by supervisor/management. 

Skills and Experience 

To execute the position of Pastry Cook, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized hospitality school and more than one year’s experience in a similar hotel operational role.  

I speak fluent Portuguese and have a good command of spoken English.