Job Description

·Summary

Responsible for dessert and pastry production. The pastry cook produces all dessert items, baked goods, dessert sauces, breads and other goods as required for the menu. Responsible for maintaining a sanitary work station.

Immediate Supervisor
- Executive chef, Chef de Cuisine/Sous, and Pastry Chef

Essential Duties & Responsibilities
- Comply with all potion sizes, quality standards, department rules, policies and procedures.
- Identify and select baking ingredients, fruits, dairy products, etc. to be used in pastry food preparation
- Prepare fruits for desserts by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting and scoring.
- Prepare garnishes for dessert menu item plates.
- Assemble cold and warm desserts.
- Prepare salad dressings, cold sauces and dips
- Maintain a sanitary work station.
- Select and use knives, hand tools, utensils and equipment to produce food in the pastry station.
- Help other cooks and chefs on the line when necessary.
- Any other duties at the discretion of the owner.

Skills Needed
- The ability to communicate and understand the English language.
- Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.
- Some exposure, generally a minimum of one year, as a pastry cook or baker.
- Knowledge of kitchen equipment and procedures and safety and sanitation regulations.
- Possess dexterity for using small tools and equipment.
- Physically able to lift and carry plates, boxes, bins and other objects weighing 35 pounds or more.