-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
-Requires good communication skills, both verbal and written.
-Thorough knowledge of pastry and dessert.
-Knowledge of accepted sanitation standards.
-Extensive experience with slicers, mixers, grinders, food
-Basic mathematical skills necessary to understand recipes,
measurements, requisition amounts and portion sizes.
-Must possess basic computational ability.
-Must possess basic computer skills.
-May be required to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking
and standing are required the rest of the working day. Length of
time of these tasks may vary from day to day and task to task.
-Ability to physically handle knives, pots, mirrors, or other
display items as well as grasp, lift and carry same from shelves
and otherwise transport up to 50 pounds to every area of the
kitchen. Ability to perform cutting skills on work surfaces, topped
with cutting boards, 3 to 4 feet in height (banquet kitchen, prep
kitchen, bake shop, etc.). Proper usage and handling of various
kitchen machinery to include slicers, buffalo chopper, grinders,
mixers, and other kitchen related equipment.
-Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and
-Ability to create, build, handle, and dismantle displays up to 8
feet high, including ice carvings.
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
-Must be able to exert well-paced ability in limited space and to
reach other departments of the hotel on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors and subordinates.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary
-Must have finger dexterity to be able to operate office equipment
such as computers, printers, 10-key adding machine, electric
typewriter, multi-line touch tone phone, filing cabinets, FAX
machines, photocopiers, dolly and other office equipment as
-Must be able to work effectively in a stressful environment,
communicate with others, effectively work with customers and accept
constructive criticism from supervisors
-Must be able to change activity frequently and cope with