A Pastry Cook level 1-3 is an experienced and advanced Pastry Cook that will have fully mastered all areas of the pastry kitchen including but not limited to restaurant prep and service, banquets prep and execution, baking and pastry, chocolate and confection work. Major areas of responsibility/ management include, but are not limited to: o Responsible for preparation of all restaurant foods, hot and cold, that meets specifications, guarantees and pays attention to detail with plate presentation.