Pastry Cook

Duties and Responsibilities

• Must be passionate about baking and pastries.
• Must be able to follow traditional and modern recipes.
• Knowledge in preparation and baking of dough, cookies, muffins, doughnuts, sponges, custards, scones, meringues, mousse, icing and other pastries.
• Knowledge of mixing methods including creaming, whipping and folding.
• Knowledge in a specialty including and not limited to; cake decorating, sugar cookies, cinnamon roll forming, bread loafs, cake making, etc.
• Knowledge of finishing methods and techniques.
• Basic celebration cake building and icing.
• Able to operate commercial baking equipment including, ovens, mixers, conveyors, and proofing cabinets.
• Able to accurately measure baking ingredients for productions using scales or graduated containers.
• Basic knife skills including, chopping, cutting and dicing.
• Handles and stores completed products.
• Understands basic pastry kitchen terminology.
• Inspires and inspects food products for consistency and quality.
• Assists with the set up of banquet functions, outlet orders and breakfast production.
• Great attention to detail and problem solving skills.
• Contributes to team effort by accomplishing tasks effectively and quickly.
• Maintains a clean and sanitary work station with proper mise en place.
• Maintains a neat, clean and well-groomed appearance, meeting the Pressed and Tailored standard.
• Must adhere to sanitation, safety and food regulations.

Qualifications

• Texas Food Handlers Certificate
• Minimum two years experience in pastry
• Flexible availability in scheduling
• Capacity to multitask
• Ability to work as part of a team