Pastry Cook

Job Overview

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.
• 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

• 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.