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.