Pastry Cook

Key Responsibilities Prepare and bake a wide range of pastries, cakes, cookies, pies, and other desserts using classic and modern techniques Decorate pastries and desserts with icings, toppings, and fillings, creating visually appealing presentations Develop new recipes and seasonal menu items in collaboration with the executive chef or pastry chef Oversee pastry section staff, providing guidance and supervision under high‑pressure conditions Maintain inventory of ingredients and supplies, ensuring proper stock levels and timely ordering Monitor baking procedures, oven temperatures, and quality control to ensure consistent product standards Ensure compliance with health, safety, and sanitation regulations in the kitchen Required Skills and Qualifications Strong baking skills and knowledge of various pastry techniques, including mixing, glazing, and decorating Creativity and attention to detail to produce visually appealing and flavorful desserts. Ability to manage time effectively and handle multiple tasks simultaneously in a fast‑paced environment Familiarity with kitchen equipment such as ovens, mixers, and decorating tools Basic understanding of food safety, sanitation, and inventory management Formal culinary education or pastry‑specific training is preferred but not required; hands‑on experience is highly valued Work Environment Requires standing for long periods and working in high‑heat environments May involve early morning shifts, weekends, and holidays depending on business needs Reporting Structure Reports to the Pastry Chef, Executive Chef, or Kitchen Manager. May supervise junior pastry staff or assistants, depending on the size of the kitchen Compensation: Minimum Wage #J-18808-Ljbffr