Pastry Cook

Pastry Cook The Pastry Cook is responsible for preparing, mixing, baking, and decorating pastries and desserts. The role includes following recipes, measuring ingredients, operating kitchen equipment, and maintaining a clean and organized kitchen environment. Key Responsibilities Mix and bake ingredients according to recipes. Measure and weigh flour and other ingredients to prepare batters, doughs, fillings, and icings. Set time and speed controls for mixing machines, blending machines, or steam kettles. Apply glazes, icings, or other toppings to baked goods using spatulas or brushes. Decorate baked goods such as cakes and pastries. Represent the company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to company sustainability programs. Carry out any other duties within the broad scope of the job description. Required Job Knowledge, Skills, Experience, and Education Minimum of 5 years’ experience in culinary operations, preferably in luxury hotel operations. College degree or culinary degree preferred; equivalent work experience acceptable. Skill in organizing resources and setting priorities. Ability to handle multiple simultaneous tasks efficiently. Knowledge of food industry safety regulations. Fluency in English, both verbal and written. Attention to detail, speed, and accuracy under pressure. Ability to remain calm and resolve problems using good judgment. Follow directions and work cohesively with co‑workers. Maintain confidentiality of guest/employee information. Physical Requirements Ability to perform light to medium physical activities, including lifting up to 50 pounds, standing, walking, bending, reaching, and operating kitchen equipment. Ability to work in an indoor/outdoor environment, including exposure to noise and varying temperatures. Ability to handle tasks requiring sustained standing or walking for extended periods. #J-18808-Ljbffr Ocean House Collection