Pastry Cook II

Responsibilities

The primary role of Pastry Cook II, while no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

• Prepare food items according to standard recipes and as specified, to ensure consistency of product.
• Prepares cookies, pies, dough, and other basic items as instructed.
• Performs all prep work for cakes, pies, mousses, and plated desserts, fills Danish, organizes, and cleans walk-in coolers and freezers.
• Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating, and proper rotation.
• Checks expiration dates, especially in highly perishable food items.
• Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor, to adhere to food safety and sanitation standards.
• Assist the Executive Pastry Chef in the production of all food in the pastry kitchen.
• Assist with the production of all presentations and displays of Pastries, bread, ice creams, sorbets, creams, simple syrups, jams, centerpieces, and club level products.
• Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation.
• Ensure that meals are prepared and delivered on time and in acceptable quantity and quality.
• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
• Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
• Wash and disinfect kitchen area; set up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures.
• Monitor the quality of food prepared and portions served throughout the shift.
• Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets.
• Speak with others using clear and professional language and answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others and