Pastry Cook

Position: Pastry Cook I
Scope of Position The primary function of the Pastry Cook I position is to prepare high quality pastry products for all the various outlets. The Pastry Cook is responsible to prepare food according to recipes, quality and presentation standards, and food prep checklists.

Position Requirements Professional demeanor appropriate for a luxury environment.

Able to handle a multitude of tasks in an ever-changing environment.

Food Safety certification will be required.

Ability to maintain composure and objectivity under pressure.

Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities Approach all interactions with guests and employees in a friendly, service oriented manner.

Follow Occupational Health & Safety regulations.

Ensure equipment and kitchen cleanliness.

Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.

Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Convert measurements (for example, teaspoons to tablespoons) using measurement chart.

Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.

Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

Solid knowledge of pastry products i.e., Cakes, desserts, pies, doughs, cookies etc.

Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.

Ensure team leader is aware of any special products needed for upcoming functions.

Must stay current and up to date with trends.

Must supply their own basic tools of the trade i.e., Chefs knife, paring knife, peeler

Perform any other reasonable requests made by your manager or supervisor.

Education High School diploma and/ or experience in a luxury hotel or a related field preferred.

Culinary certification or degree preferred.

Skills and Abilities

Ability to communicate in the English language (Second language is a plus).Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.

Able to work flexible schedules including holidays and weekends.

Able to perform multiple tasks.

Physical Requirements Physical agility and ability to move quickly in confined spaces.

Requires standing/walking/reaching and bending throughout shift.

Ability to push/pull/lift to 50lbs.

Ability to multitask and give direction under pressure.

Stand or walk for extended periods of time.
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