The Pastry Cook is responsible for preparing high-quality pastry items including breakfast pastries, desserts, breads, ice creams, sorbets, creams, syrups, amenities, showpieces, and custom-requested items. This role supports the culinary team in delivering exceptional service and presentation that meets the standards of our luxury hotel environment.
Minimum of 1–2 years of pastry experience in a hotel or upscale culinary setting with comparable standards is required.
Operate kitchen equipment safely and correctly; maintain knowledge of proper use and care.
Follow all state sanitation and health regulations, as well as hotel food safety protocols.
Attend daily briefings with the Executive Chef to discuss assignments, anticipated business levels, and other pertinent details.
Perform opening duties, including:
Inspecting cleanliness and condition of all tools and equipment.
Reviewing production schedules and par levels.
Prioritizing prep list for the day.
Reporting any supply needs to the Executive Chef.
Prepare all pastry menu items following established recipes, yield guidelines, and presentation standards.
Proactively communicate any potential shortages to the Executive Chef before running out of ingredients.
Ensure proper labeling, dating, and storage of all ingredients and finished products.
Practice waste control and portion management to support food cost targets.
Experience:
1–2 years of pastry cook experience in a high-end hotel or similar environment.
Skills and Expectations:
Strong foundation in pastry techniques and dessert production.
Ability to support various outlets, including restaurant service, catering, and special events.
Comfortable reading and executing Banquet Event Orders (BEOs).
Interest in contributing to dessert menu planning and creative development.
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