Pastry Cook

Duties & Responsibilities

The Pastry Cook is responsible for carrying out operations and productions that take place in the kitchen, including properly scaling recipes, mixing a variety of batters and doughs, portioning and baking according to signature recipes, all guided by the Chef and Owners. The ideal candidate will be passionate about baking, have high standards of quality, focused on customer satisfaction, aware of safety in the workplace, and have a positive attitude, flexibility, and clear communication with the Chef and Owners.

KNOWLEDGE AND RESPONSIBILITIES

• Scaling all recipes and follow procedures
• Follow baking instructions and is confident with usage of large ovens
• Must be able to prioritize and finish all tasks assigned for the daily baking. Work independently in those moments when the supervisors are not immediately available
• Receive stock and store food in designated containers and storage areas in an organized and timely manner
• Inform supervisors when any equipment is not working properly and anticipate when ingredient supplies are getting low
• Keeps a clean work station and assist in soft cleaning all kitchen areas before leaving shift
• Perform other related duties as assigned based on evolving business needs
• Maintaining the kitchen production process to maintain the work place safe and hygienic for all employees.

SKILLS