Hotel Carmichael - Pastry Cook

Department

DEPARTMENT: Pastry Cook

REPORTS TO: Executive Chef

Position Summary

As the Pastry Cook, this position will ensure the preparation of various plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items are up to the high presentation standards and established recipes.

Responsibilities

• Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.
• Exhibits excellent knowledge, understanding, and application of all fundamental techniques of pastry, confectionery, and baked goods.
• Pulls required items in sufficient quantities to prep according to menu forecasts.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Washes and peels fresh fruits and vegetables.
• Weighs, measures, and mixes ingredients.
• Prepares cold food as needed.
• Operates ovens, stoves, grills, microwaves, and fryers.
• Establishes priority items for the day.
• Sets up, clears, and breaks down assigned workstations.
• Prepares all menu items following recipes and yield guides, according to departmental standards.
• Tests foods to decide if they have been cooked sufficiently.
• Maintains food quality while preparing food.
• Completes daily prep and production of high-volume bakery products consistently and without sacrificing food quality.
• Cleans the kitchen area, tables, tools, knives, and equipment.
• Checks and ensures the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment, and floors as needed.
• Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to the Supervisor as they occur.
• Fulfills all company, safety, and sanitation policies and procedures and ensures compliance with these policies.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and supports food costs.
• Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.
• Continually properly trains and re-trains in all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.

Knowledge, Skills, And Abilities

• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Experience in all functions of the bakery.
• Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes).
• Must be comfortable working quickly and efficiently.
• Demonstrated understanding of the science of pastry/baking.
• Demonstrates the ability to follow and convert recipes.
• Proficient with tools, measurements, and bakery equipment.
• Proficient in strong organization skills and incredibly detailed oriented.
• Exhibits clean work habits and ownership of a safe clean area.
• Exceptional understanding of Food Safety.
• Demonstrates excellent judgment of quantity, quality, and production.
• Knowledge of food allergies.
• Basic math skills.
• Works well without supervision and can remain focused throughout the day.
• Ability to adapt to change, new situations, and changes in staffing and procedures.
• Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Qualifications

• High School Diploma or GED Required.
• Diploma in Culinary, Confectionery, Pastry, or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.
• Employment in a Kitchen or Pastry environment preferred.

Physical Demands

• Exposed to hazards that could result in burns or cuts.
• Utilizes sharp knives or equipment in the kitchen for operational purposes.
• Frequently exposed to extreme conditions (hot or cold).
• Frequent exposure to extreme temperature changes from a moist steam-heated environment to a cold refrigerator/freezer environment.
• Ability to stand /walk for long periods (6 hours or more).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food.
• Ability to reach, and twist trunk and neck frequently.

Required Personal Protective Equipment

• Closed-toe, non-canvas, and non-skid-soled shoes.