Kalahari Resort Round Rock TX – Culinary Pastry

Culinary Pasty Trainee: | 1. Introduction – The participant will gain a clear overview of the Resort’s operations and clientele and niche in the marketplace. The participant will learn the scope of the resort’s activities, the history, organizational mission and objectives as well as the significance of the division of departments. The participant will begin acclimating to the U.S. with help from mentors and colleagues. | 2. Orientation to Pastry (Advanced) – This phase focuses on providing the Trainee with the basic skills and knowledge needed throughout the entire program. The Trainee will be certified in all areas discussed and be expected to uphold these standards in all phases of their rotations. These standards serve to ensure the health and safety of the Trainee as well as the health and safety of guests of the resort | 3. Bakery (Advanced) – This phase is designed to build upon previously learned skills and teach the Trainee about the specific skills associated with the bakeshop and the role of a pastry chef. The Trainee will be responsible for providing the resort with pastry and bakery needs for both food outlets and banquets and events, learning about staying organized in a high-production hotel kitchen. | 4. Restaurant Rotation Plated Desserts (Advanced) – Learning preparation of cakes, design pastries, cookies and specialty desserts for a la carte functions; Learn how to check orders to ensure proper usage of ingredients and proper amounts of items are produced; Cost control and minimization of waste; Applying proper sanitation and safety procedures in the pastry kitchen at all times and guiding other staff members to adhere to policies and procedures; Understanding preparation methods of all plated dessert items using visual diagrams and correct handling procedures; Learn how to maintain resort standards at all times.