Pastry Cook
JOB DESCRIPTION
RESPONSIBILITIES:
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- 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 dep artmental standards.
SKILLS AND QUALIFICATIONS
- Ability to stand on your feet for several hours
- High School diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred.
- Demonstrates adequate pastry skills and operations
- Be able to plan and prepare for restaurant, catering, and special events
Skills
- Communication
- Teamwork Oriented
- Maintains a Good Energy Level
- Thorough and Organized
- Professional
- Punctual
R EQUIREMENTS /Q UALIFICATIONS :
- 1 year Proven experience working as a Pastry cook in a high-volume establishment.
- Good knowledge of French pastry techniques
- College degree/Culinary school degree preferred, but not necessary.
- Must have computer knowledge (Excel, Windows, POS, etc.)
- Great Communication Skills
- Excellent knife skills.
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