POSITION OBJECTIVE

The position of a pastry cook is creating desserts, pastries, and baked goods.

ESSENTIAL JOB FUNCTIONS

• Preparing a variety of baked items like cakes, cookies, pies, and bread.
• Following traditional and modern recipes to ensure quality.
• Decorating pastries and desserts to enhance presentation.
• Monitoring baking progress and maintaining equipment.
• Managing inventory for baking supplies.
• Collaborating with chefs to design seasonal menus and new creations.
• Supervising pastry staff and ensuring adherence to food safety regulations

QUALIFICATIONS

• High school education, cooking school or culinary institute education or equivalent experience.
• 3 – 5 years’ experience in a Pastry shop setting of a Hotel or Bake Shop.
• Basic Pastry culinary knowledge is expected for this position.
• Ability to operate, maintain and clean all equipment used during shift.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

SKILLS SET

Technical Skills:

• Baking Techniques: Proficiency in kneading, tempering, laminating dough, and icing.
• Recipe Knowledge: Ability to follow complex recipes and create new ones.
• Food Safety: Understanding hygiene and food safety regulations to maintain a clean and safe kitchen.
• Decoration Skills: Expertise in decorating pastries and desserts to enhance their visual appeal.

Soft Skills:

• Creativity: Innovating new recipes and designs for desserts.
• Attention to Detail: Precision in measurements and presentation.
• Time Management: Efficiently managing baking schedules and deadlines.
• Teamwork: Collaborating with chefs and kitchen staff to ensure smooth operations

OTHER SKILLS

Language Skills: Ability to read all menus and Recipes.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place.
• The job will entail constant communication at all times to communicate where you are and to communicate the task at hand.
• The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items.
• You will be required to walk often at a safe pace.
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and/or move up to 50 pounds.
• Must be able to withstand high temperatures behind the line.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• May be exposed to smoke

WORK ENVIRONMENT

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.