Pastry Cook

Pastry Cook The responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items. Job functions include: Prepare all dessert menu items following recipes and yield guides, according to departmental standards. Meet with the Executive Pastry Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum amount of supervision. Inspect the cleanliness and working conditions of all tools, equipment and supplies. Check production schedule and par. Establish priority items for the day. Prepare all menu items following recipes and yield guides, according to departmental standards. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Cleans equipment and workstation thoroughly during and at the end of each shift in order to maintain proper sanitation and orderliness Physical requirements include: Ability to lift 40 lbs. Ability to work long hours, evenings, holidays, and weekends. Ability to remain on feet the majority of the workday. Ability to operate all kitchen equipment. Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc. Education and experience include: High school diploma or equivalent; culinary degree or certification from a recognized program preferred. Minimum of two years of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs. Strong knowledge of pastry techniques, including baking, decorating, and plating.