Pastry Cook I

About the Role

Responsible for assisting the culinary leadership with the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Responsibilities

• Prepare mise-en-place in advance of cooking process: review recipes, check and measure necessary ingredients, wash, chop, and place ingredients in individual bowls, and retrieve and prepare all necessary equipment.
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
• Maintain the specific kitchen area clean and hygienic.
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
• Pick up products from stores in accordance with HACCP guidelines and Company policies.
• Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie.
• Perform additional duties and projects as assigned.

Requirements

• A minimum of 1 year of culinary experience in a professional kitchen.
• Ability to speak, read, write, and understand English.
• Professional demeanor appropriate for a luxury environment.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Qualifications

• High School education or equivalent.
• Culinary training or accredited apprenticeship program preferred.

Physical Demands

• Must be able to stand and walk for prolonged periods of time.
• Must be able to bend, stoop, and crouch.
• Must use hands to reach, grasp, handle, pull, and push.
• Must have good near and far vision.
• Must be able to hear, talk, and smell.