The Pastry Cook is responsible for preparing quality pastry items while working closely with the Pastry Supervisor. Also assist in production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Duties & Responsibilities
- Responsibilities include preparing quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items
- Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
- Check production schedule and par
- Establish priority items for the day
- Inform a Manager of any supplies that need to be requisitioned
- Prepare all menu items following recipes and yield guides, according to departmental standards
- Inform Management of any foreseeable shortages before items run out
- Inform the pastry supervisor of any 86’d items throughout the day
- Maintain proper storage procedures as specified by Health Department and Common Bond
- requirements
- Minimize waste
- Maintain a clean and sanitary work environment
- Assist with receiving order and rotation of raw ingredients and back stock levels
- Knowledge of production in pastry kitchen
- Additional duties as assigned
Qualifications
- Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
- A Food Handler’s Certification as required by local and state health code regulations
- Must always be able to work an 8-hour shift standing up
- Ability to lift up to 50 lbs.
Reports to: Pastry Lead/ Chef de Cuisine
FLSA Status: Hourly Non-exempt
Work schedule
- 8 hour shift
- Weekend availability
- Monday to Friday
- Holidays
- Day shift
- Night shift