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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Ken Aqua Hotel and Resort Inc. |
| DBA: | Ken Aqua Hotel and Resort Inc. |
| Address: | P.O. Box 500009 Saipan, Northern Mariana Islands 96950 Northern Mariana Islands |
| Phone: | 670-322-1234 |
| Other Number: | 670-322-1220 |
| Contact Ken Aqua Hotel and Resort Inc. via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Renewal |
| Island | Saipan |
| FLSA Covered? | Yes, covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 2 |
| Number of Openings Currently Available | 2 |
| Specific Worksite location: | Achugao |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Pastry Chef |
| Announcement Number: | 17-11-51471 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 12/1/2017 |
| Closing Date: | 12/16/2017 |
| Salary Range: | $7.25 to $8 / Hourly |
| Job Title: | Pastry Chef |
| Job Duties: | Preparation of all dough, sponge, cream products. -moulding and baking of bread rolls, cakes, pastries, pies, desserts, etc. -decorating and portioning of desserts in serving dishes. -performance of pastry staff. Checks daily menus and function sheets to determine the kind of quantity of pastries, breads and desserts required. Plans production in order to have bread, cakes, pastries, etc., freshly baked on hand when needed and quantities specified. Ensures that all outlets are supplied with their requirement for desserts, pastries, etc., Prepares all intricate desserts such as souffle's, bombes, petit fours and pralines. Supplies Chef with recipe contents, specifying quantity of ingredients and servings of all desserts, pies, cakes, petit fours, etc., Studies preparation of new desserts, pastries, etc., and discusses with Chef. Prepares time schedules of his section weekly. Trains and evaluates performance of Pastry personnel. Ensures that equipment and utensils are handled and used properly and ensures cleanliness and maintenance of work area. Ensures that hotel cost control policies and procedures are followed. Observes and tests food being baked/prepared whenever necessary. Supervises and coordinates of Cooks (hotel and restaurant) engaged in preparation of desserts, pastries, confections and ice cream. Must keep work area neat can clean. To perform other duties as assigned. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Must be a High School Graduate or GED equivalent. Employees in these occupations need anywhere from a few months to one year of working with experienced employees. Also in a hospitality industry or related field. A recognized apprenticeship program may be associated with these occupations continuously working in the same position. Good English communication skill. Must be a Team Player and flexible. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $10.875 - $12 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | Deductions required by law |
| Required tools, supplies and Equipment to be provided: | Company provided. |
| Anticipated starting date of employment: | 10/1/2018 |
| Anticipated closing date of employment: | 9/30/2019 |
| Housing Provided: | No |
| Food Provided: | Yes |
| Transportation required: | Yes |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | Self Provided |
| Fringe Benefits: | 1. Holiday pay 2.vacation leave (once completed after one year full time status) 3. annual bonus (subject to change) 4. medical insurance |
| Comments: |