- Prepare and bake a variety of pastries, cakes, cookies, breads, desserts, and specialty items according to recipes and production schedules.
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Assist in the development and execution of seasonal dessert menus and special event offerings.
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Decorate and finish pastries and desserts to established presentation standards.
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Measure and mix ingredients accurately to ensure consistency and quality.
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Monitor product freshness and rotate inventory using FIFO (First In, First Out) procedures.
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Maintain cleanliness and organization of pastry stations, equipment, and storage areas.
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Follow all food safety, sanitation, and health regulations.
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Assist with receiving, storing, and inventorying pastry ingredients and supplies.
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Communicate inventory needs and shortages to management.
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Support banquet, catering, and restaurant operations as needed.
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Maintain a safe working environment and properly operate kitchen equipment.
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Assist with training new team members when requested.
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Perform other duties as assigned by management.
- Previous pastry, baking, or culinary experience preferred.
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Culinary school training is a plus.
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Knowledge of baking techniques, ingredients, and dessert preparation.
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Ability to follow recipes and production schedules with attention to detail.
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Strong organizational and time-management skills.
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Ability to work independently and as part of a team.
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Flexible schedule, including weekends, holidays, and evenings.
- Ability to stand and walk for extended periods.
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Ability to lift and carry up to 50 pounds.
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Ability to bend, reach, stoop, and perform repetitive motions.
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Ability to work in hot, cold, and fast-paced kitchen environments.
The Pastry Cook is responsible for preparing, baking, decorating, and presenting high-quality pastries, desserts, breads, and other baked goods for hotel guests, restaurant service, banquets, and special events. This position ensures all products meet established quality, presentation, and food safety standards while maintaining an organized and efficient work area.
