Pastry Cook

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 departmental 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

REQUIREMENTS/QUALIFICATIONS:

• 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.