POSITION TITLE: Pastry Cook
DIVISION/DEPARTMENT: Food and Beverage/Culinary
REPORTS TO (TITLE): Executive Chef
DATE (Revised): July 22, 2019
BASIC FUNCTION: The Pastry Cook is responsible for the preparation of all cakes, pies, muffin, brioche and pastries of all types in accordance with the standards of quality set by the Pastry Chef.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
High school diploma or equivalent.
Previous culinary training.
Previous culinary experience in a high volume venue.
Previous pastry experience.
Prepare all food items according to recipe standards.
Maintain highest quality and appearance of any items sent from the Pastry Kitchen.
Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets.
Compete basic production necessary for finished dessert items.
Keep all food rotated, dated and labeled. Follow correct food handling procedures. Wear gloves when handling food directly.
Maintain a safe, organized and sanitary work area.
Consult with Pastry Chef for information regarding the forecast for the day and/or special functions.
Be concerned with overproduction and proper use of leftovers.
Maintain an inventory of production items to ensure the necessary amount is available for business demands.
Have knowledge of the operation of all equipment and maintain their cleanliness.
Report irregularities and defects in equipment and machinery to the Pastry Chef or any manager available.
Respond to any reasonable task assigned.
Assist in other areas of the kitchen as needed.
Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens.
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