BOH - Pastry Cook (Early AM)

Key Responsibilities/Accountabilities

• Measurement & mixture of ingredients according to recipe.
• Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and tarts.
• Assistance in planning and execution of the dessert menu and cakes.
• Testing and tasting of recipes together with Executive Chef.
• Development of new and maintaining of existing cake designs and recipes.
• Use exact measurements and pay strict attention to timing.
• Setting time cycles for products.
• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
• Draft a list of products and ingredients needed for ordering.
• Keeping the kitchen organized, clean and a sanitary station.
• Artistically creating and decorating cakes, showpieces or centerpieces.
• Experimentation with new flavors in assistance with Executive Chef.
• Know all safety buttons and shut offs within your work area.
• Draft a list of products and ingredients needed for ordering.
• Wrap, label, and date all items.

Minimal Essential Requirements

• Good knowledge in French technics (European pastries).
• Weekends possible.
• Early 4:30am start time.
• English speaking 5 days a week.
• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• The ability to communicate and understand direction in English to ensure safety in the workplace.
• The ability to lift up to 30lbs.