Pastry Cook

Job Overview

The Pastry Cook responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

Job Functions

• 
  Prepare all dessert menu items following recipes and yield guides, according to departmental standards.
  


• Meet with the Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.


•  Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum amount of supervision.


•  Inspect the cleanliness and working conditions of all tools, equipment and supplies.


• Check production schedule and par.


• Establish priority items for the day.


• Prepare all menu items following recipes and yield guides, according to departmental standards.


• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.


• Cleans equipment and workstation thoroughly during and at the end of each shift in order to maintain proper sanitation and orderliness

Physical Requirements: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Ability to lift 40 lbs.


• Ability to work long hours, evenings, holidays, and weekends.


• Ability to remain on feet the majority of the workday.


• Ability to operate all kitchen equipment.


• Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc.

Education and Experience

• High school diploma or equivalent; culinary degree or certification from a recognized program preferred.


• Minimum of two year of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs.


• Strong knowledge of pastry techniques, including baking, decorating, and plating.