Job Description

Scope:

The Pastry Cooks 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.

**This position requires a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.**

Duties and Job Functions:

Ø Maintain complete knowledge of correct maintenance and use of equipment; use equipment and

tools only as intended, property and safely.

Ø Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Ø Meet with the Executive Chef to review assignments, anticipated business levels, changes and other

Information pertinent to the job performance.

Ø Complete Opening Duties:

a. Inspect the cleanliness and working conditions of all tools, equipment and supplies.

b. Check production schedule and par.

c. Establish priority items for the day.

d. Inform the Executive Chef of any supplies that need to be requisitioned.

Ø Prepare all menu items following recipes and yield guides, according to the departmental standards.

Ø Inform the Executive Chef of any foreseeable shortages before items run out.

Ø Maintain proper storage procedures as specified by Health Department and hotel requirements.

Ø Minimize waste and maintain controls to attain forecasted food cost.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred.

License/Certification: Food handling certificate.

Experience: Should have a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.

Basic Expectations: Demonstrates adequate pastry skills and operations. Be able to plan and prepare for restaurant, catering and special events. Be able to read and understand catering B.E.O.’s. Shows interest in participating in menu planning for dessert items, for all hotel food outlets.

Physical/Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

Ø The major responsibility in this position is to assist in the preparation of food; therefore a

significant portion of time is spent standing, speaking, listening, handling food and kitchen

utensils and carrying or lifting.

Ø The vast majority of time is spend cooking, handling food and working with kitchen equipment,

Typically while standing up.

Ø Communication skills are utilized a significant amount of time when interacting with the other

cooks, wait staff or supervisors.

Ø Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking

inventory.

Ø This person utilized problem solving, reasoning and organizational abilities often.

Ø Mathematical skills, including basic math, quantities and variances are used frequently.

Organizational Structure:

Reports to: Pastry Chef, Executive Chef

Job title also known as: Pastry Cook

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