The Pastry Cook is responsible for preparing a variety of dessert, pastries, and baked goods, ensuring the highest quality of ingredients and presentation. This role requires creativity, attention to detail and a deep knowledge of baking techniques. The Pastry Cook will work closely with the Pastry Chef to execute recipes, develop new menu items, and maintain a clean and organized work station.
QUALIFICATION STANDARDS Education & Experience:
High School diploma or equivalent and/or experience in a hotel or a related field preferred
Experience as a Pastry Cook or relevant role in a bakery or kitchen
Strong attention to detail and artistic presentation skills
Culinary degree or certification or equivalent experience preferred
Food Handler Certification.
Physical Requirements
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space.
Must be able to lift up to 20 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
Requires manual dexterity to use and operate all necessary equipment.
General Requirements
Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Create dynamic menus for all outlets that evolves and changes on a regular basis.
Develop recipes and input into the recipe database.
Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Fill in where needed to ensure guest service standards and efficient operations.
Investigate and resolve guests complaints regarding food quality, service, or accommodation.
DUTIES & FUNCTIONS
Fundamental Requirements:
Background in Pastry Program and/or Cuisine.
Assist in creating dynamic dessert menus, bread and pastry product that evolves and changes on a regular and seasonal basis..
Advanced knowledge of culinary, baking and pastry techniques.
Thorough knowledge of food preparation techniques and food hygiene practices.
Service oriented style with professional presentations skills.
Maintain high standards of personal appearance and grooming.
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work.
Excellent oral and written communication skills.
Detail oriented, excellent prioritization, time management, organizational and follow up skills.
Basic understanding of Health and Safety, Food Hygiene and Employment Legislation.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Create and prepare all pastry items as required by the business.
Prepare, clean and organize ingredients for use in the kitchen.
Ensure the kitchen is clean and sanitized at all times.
Know and enforce all local health department sanitation laws.
Maintain up to date knowledge about pastry arts and ingredients.
Support special requests of other departments and their needs.
Monitor quality of all food product and presentation.
Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
